Riesling

I am generally a red wine kind of person, but I find that I almost always enjoy a riesling.

Rieslings from Alsace in particular tend to be winners for me. I'm not sure what it is. They are usually crisp, and mostly dry, and have just enough citrus and petrol to be interesting.

Yes, I said petrol. Weird, isn't it? I wouldn't have known to put my finger on that note if I hadn't read a description of Alsation rieslings and how they tend to taste ever so slightly of petrol. As in, gasoline. But, sure enough, there is just enough of a hint of something, something that isn't fruity, isn't citrus, isn't quite right but also makes the wine taste interesting.

Last night, I made one of my favorite meals from Let's Dish, which is a meal assembly program. My friend Lynne and I have been going there regularly for about a year. You choose from a list of meals each month and then go in and assemble your complete meal at different stations. The food is all natural and the meals go right into the freezer, along with instructions on how to prepare everything when you're ready.

Almond-orange tilapia with almond rice was last night's meal, and it just cried out for a nice, acidic, not-too-fruity-so-it-doesn't-compete-with-the-citrus-in-the-fish wine, and the riesling I had on hand was just the thing.