Penner-Ash Riesling, 11 Oregon, Willamette

It’s BANANAS how good this stuff is!

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Please, oh please don’t disregard this post if you think you don’t like Riesling.  You will break my Riesling-loving heart if you do.  Did you know that most wine-loving people have a deep preoccupation with Riesling?  We do.  There are lots of reasons, some of which I will touch on today.  Bossman and I have tried for several years to put a pep in people’s step about Riesling.  Unfortunately, most of the time it has been wasted effort.  Riesling flights, Riesling pairings, Riesling weeks… always, there will be a handful of people who love it, and the rest largely ignore it.  *woe are we*

Consider this, in case you still think it’s just us: the Summer of Riesling was started in 2008, and went national in 2011.  It’s a pretty awesome campaign, and a lot of fantastic restaurants and wine shops around the US participate.  This Summer I’m having my own Summer of Riesling, and it begins and ends with the Penner-Ash!  If I can get YOU to buy this, or at least have a glass or two at Cellar, I will have won.  Why now?  Well, I am still fresh and doe-eyed over my amazing trip to Oregon Pinot Camp, it’s hot as hades (aka perfect Riesling weather), and this was one of the wines (and wineries) I totally fell for on the trip.  And the reason you’re hearing about it today is that we just put it on by-the-glass at Cellar! We are definitely the only restaurant in SC to be pouring this wine by the glass, and it is also our first-ever Willamette Riesling!  that is reason enough to celebrate…

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I’m already feeling wordy today, so I’m gonna get straight to the point before I babble on too long;  this shit is bananas. The first thing you need to know about this wine is that is is gorgeously dry.  This is an excellent way for it to be.  Willamette, as many of us know, is a cool climate.  Cool climates mean (among other things) acidity.  Riesling is naturally high in acid, and also offers some of the most exciting, vibrant aromas your nose could ever encounter.  This wine is focused, pure and happy to be alive.  A bright nose of tangerine, fresh lime zest, apricots, honeydew melon, honeysuckle and a touch of something soapy and clean will greet you.  A little touch of petrol is hiding in there too.  The body is a nice combination of lightening-quick acidity and a silky mouthfeel.  The minerality on the finish stays with you for quite a bit…

Which leads me to one of the BEST reasons to love Riesling– minerality and acid mean FOOD!  Riesling and food are meant to be togther.  What kind of food?  So many kinds!  Your options are not limited- that’s yet another BEST reason to like Riesling- versatility!  One of my all-time favorite combinations is Riesling with Thai cuisine.  The power of a dish that has a bit of spice and a high-acid white with nice fruit such as this = mind-blowing. The “prickle” that many Rieslings offer also makes it a great match for fried items (don’t act like you too good for fried food).  What else?  Sushi.  Shellfish.  Indian Curries.  BBQ.  Grilled fruit that you throw on a fresh green salad.  There are several menu items this week at Cellar that beg for this wine- Torched Beef Shoulder Tataki with ponzu, cukes, pineapple, sriracha, lime and cilantro; Sockeye Salmon with thai chile glaze and pineapple salsa, and the Gorgonzola Stuffed Peach Salad.  Speaking of Gorgonzola- this wine, in addition to being a pleasant afternoon or dinner sipper would make a marvelous palate-cleanser with a cheese plate for dessert.  A nice strong Blue cheese with a bit a honey and a sip of this?  BOOM.  that’s it.

Another reason why you must try this wine: for lack of better words, because I’m telling you to.  I would love for you to really “get” why I’m pushing Willamette Valley whites, and this is a good way to get it.  Plus, Riesling is only the beginning!  Viognier, Chardonnay, Pinot Blanc, Gewurztraminer, Muller-Thurgau… Pinot Noir put Oregon on the map, but whites are doing some amazing things to help keep it there.  Trust me.

Here are a few pictures of Penner-Ash, this wine’s home:

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This wine is available for retail purchase ($24) as well as by-the-glass at Cellar!  Drink up, at just over 300 cases made, it won’t last forever!  And I’m putting a decent dent in it pretty much every night…

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3 thoughts on “Penner-Ash Riesling, 11 Oregon, Willamette

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