Two posts today: sweetness levels and dry Riesling

Hello, Reader,

Two posts on the blog today, both on the same grape.

Post 1: Dry Riesling — What It Is and Why It Matters

What you actually find in the glass: the pale gold color, the citrus and stone-fruit aromatics, the mineral quality that shows up in Riesling grown on schist and granite, and the combination of acidity and body that makes it one of the most useful whites at the dinner table.

It also introduces the bottle we're working with this week — a dry Alsatian Riesling, available . This is the wine in Thursday's Coq au Riesling and the wine in the glass alongside it.

Green-stemmed glass is the Classic way to serve Riesling - and a gift from a dear friend

Post 2: Riesling and Determining Sweetness

This untangles the label confusion. Alsatian Riesling runs from bone-dry to intensely sweet — same grape, same region, very different wines — and the label doesn't always tell you clearly which one you're holding. The post walks through the full classification system, from the base Alsace AOC through Vendange Tardive and Sélection de Grains Nobles, and ends with a practical shortcut: reliable producers of dry-style Riesling and what to look for on the back label.

Once you have the framework, buying Alsatian Riesling stops being a guessing game.

Again - links for today:

All About Dry Riesling
Levels of Sweetness

Remember, this is our LAST wine region in France for 2026...after this 3-week series, we will launch into California in perfect time for summer.

~ Anne 🍷

P.S. Too much in your inbox? I've got you. Switch to my Friday Weekly Summary anytime — one email, all the highlights. And if you ever want to come back to the full experience, you can do that too. Your call, always.