By drinking Riesling, you become a better person.

Let’s begin with the obvious or maybe not so obvious…RIESLING IS NOT AN INHERENTLY SWEET WINE.

Okay, so that is out of the way. Next up.

What needs to be made abundantly clear is that when the Riesling grape is grown in any of the 13 wine regions of Germany, it can produce some of the most sublime, well-balanced wines on the planet Earth. And yes, there probably will be some residual sugar. But who cares. In America, we talk dry but we drink sweet. Don’t deny it; other than New York City school kids, someone is drinking all that Coke and Dr. Pepper and Snapple. What you need to understand, accept, and embrace is that in the finer German wine circles, this residual sugar is counterbalanced by a high level of tartaric acid. When a wine rides this razor’s edge of balance, it is the most thrilling beverage possible.

Compare it to the Rock vs. Stone Cold Steve Austin on Monday Night RAW, you are sitting on the edge of the couch, your final pig-in-a-blanket is on the floor, and your case of Bud is finally depleted. This is the excitement I am talking about. This next fact may be even harder to accept but you’ve come this far: wine does not have to spend time in new, super toasted, French oak barrels to be considered great. Great is when you can sense where the grapes were grown and who cared for them simply because the resulting wine has perfect clarity and is unencumbered by wine growing and wine making stupidity. If God wanted us to drink Frankenstein wines, he would have given us the neuro complexity of an amoeba.

Rudolf Steiner urged us to become aware of one’s humanity. By drinking Riesling, you become a better person.

Excerpted from the Hearth Winelist, full pdf available here

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