Germany, Austria

Bruce Sanderson
Issue: January 31, 2003

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.

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