Willm Reisling

Willm Reisling is a Riesling from Massachusetts, a cool-climate region in the northeastern United States. Riesling is an aromatic white grape that shows more of its fruit and acidity than its weight. The bottle's spelling is "Reisling," but the grape is Riesling. The details we have don't state a sweetness level, vintage, or alcohol percentage, so check the label for those. What follows describes how Riesling usually behaves, and especially how it tends to behave when grown in a cooler Northeast climate. Expect a pale straw to light gold color and an aroma led by green apple, lime or lemon peel, and white peach, sometimes with a floral note of white blossom. Riesling is normally light to medium in body. It has no meaningful tannin and sees little or no oak, because producers usually want the fruit and acidity to show. Cooler growing seasons tend to preserve bright, mouth-watering acidity, so expect a crisp, clean finish. Whether it reads dry or off-dry depends on how it was made. A touch of residual sugar usually tastes balanced by that acidity rather than sweet. Riesling's acidity and low alcohol-to-fruit weight make it a flexible partner for food. It suits spicy dishes such as Thai curries, Szechuan stir-fries, and Indian takeout, where an off-dry style softens the heat. It also works well with roast pork, bratwurst, smoked fish, and shellfish. In New England, steamed clams, lobster rolls, and fried haddock are natural matches. Salty, creamy cheeses like Havarti or a young washed-rind round also work. Serve it well chilled, around 45 to 50°F, which is a couple of hours in the refrigerator or about 30 minutes in an ice bath. If it is too cold, the aromas close up. Decanting isn't needed. A standard white wine glass, or one with a slightly narrower rim, will concentrate the citrus and floral aromas. This is a bottle to open soon after you buy it. Riesling can age in the right hands, but nothing here suggests this one is built for long cellaring.