Sommeliers in top restaurants across the United States have a secret, and they are willing to share it with you: Rieslings from Germany and Austria make excellent matches with today's lighter cuisine. These fresh, fruity whites are showing up on more and more wine lists.
For the full article, check out the new issue of Wine Spectator, on newsstands January 31, 2003.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions