When I started my career in the wine biz, over 30 years ago now, riesling was the one grape that had eluded me. It was like bebop jazz, I knew it existed, but that didn’t mean I had to like it. I eventually came to love both, sometimes together, and now I regard riesling as the Miles Davis of the wine world. The problem, initially, was that, like many, all I had tasted were the cloyingly sweet, mass-produced examples, such as the one with a depressed nun on the label. Cheer up, sister, a little less sugar and a bit more acidity will fix things. The light went on when I was in an Indian restaurant in London and noticed the wine list had an extensive riesling section. They were pouring a good Kabinett by the glass, and my server suggested it would go nicely with the spicy chicken dish I had ordered. It did, of course, and it was one of those aha moments that left me wanting more. Read More