Understanding that Riesling is one of the most versatile grapes in the world is the first step to discovering delicious foods that pair with it so effectively. Thanks to its ability to be produced in a wide range of styles, from bone dry to extremely sweet, a bottle of Riesling should be chilling in everyone’s wine refrigerator (and in your glass every night). But which Riesling to choose? Just recently, I was sent two bottles (as samples) of Pacific Rim Riesling from Washington’s Columbia Valley. Blown away by its affordability, palate profile, and availability in most wine shops, this brand is one to consider.
Randall Grahm of Bonny Doon Vineyard fame, released the first bottle of Pacific Rim Dry Riesling in 1992. Consumers were impressed with the bright and lively wine that was a refreshing, complex alternative to oaked white wines found on so many shelves of wine retailers. As demand for crisp, white wines flourished, Grahm established a winery devoted exclusively to Riesling in 2006. Members of the Bonny Doon crew relocated to northwest California with the mission to “craft the best Riesling in America”. Pacific Rim became a winery in and of itself.
As the owner, visionary, and advisor to Pacific Rim, Randall Grahm is “passionate about crafting world class Riesling” that is not only affordable but that pairs well with food. From tacos to quesadillas, sashimi, pork, ceviche, curry, salads and so much more, your favorite style of Riesling, whether it’s dry or sweet, will complement, not overpower, the flavors of a plethora of dishes.
To pair with the two Pacific Rim Rieslings that I received, I chose two unique dishes from one of my favorite Asian restaurants.
Pacific Rim Dry Riesling 2016 ($10) – Classic aromas of bright citrus, ripe apricots, white peaches, limes, and tropical fruit led to tart, mineral driven flavors of lemons, juicy stone fruits, and pineapples. With mouthwatering acidity and a long, crisp finish, this Riesling was a smooth, elegant complement to Sesame Scallops that were seasoned with herbs and seared with lobster cream sauce, seaweed, and sesame truffle yaki sauce on fried wonton skins.
Cheers to Riesling! ~ Cindy
