INSIDER'S PICK: 2016 MARC KREYDENWEISS RIESLING ALSACE 'ANDLAU' $26.99

Many wine drinkers, even long time savvy consumers, get caught in the mistaken old adage that Riesling always makes a sweeter wine. ANY grape variety, red or white, can make a sweeter wine if the maker chooses to. Some are just more adept at it than others, and some are better at disguising their residual sugars and making the taster think the wine is not sweet (we're looking at YOU, Chardonnay!). Riesling suffers from a large glut of less expensive versions from Germany in the market that form a lot of drinker's opinions early on, as well as excellent high quality ones at various sweetness levels. But somehow the driest versions do not register on people's consciousness the same way. Alsace is home to an extremely broad selection of dry white wines from many varieties, and the Rieslings are among the best dry wines in France, full stop. When we got to taste through several wines in the Kreydenweiss lineup recently, we were struck by the absence of any sugary tones throughout his wines, yet were still rich and in balance with the acidity. This is the sort of white wine that should get ALL consumers excited.

The Andlau bottling is named after the town around which the vineyards are based, and is blended from several parcels farmed Biodynamically. Though it is their most 'basic' wine, there is nothing simple about it at all.  Zesty, almost cider-y apple and cool citrus aromas that develop over time as the classic initial whiff of petrol blows off, as well as a deeper mineral and fleshier apple character. The palate is immediately full and quenching, with mouthwatering salinity and citrus skin texture. Flavors are not quick to arrive, so some time open or even decanting will help things along, but your patience will be rewarded with fleshy, almost creamy baked apple notes and increasingly lengthy mineral and stone fruit character that keep your palate salivating minutes after drinking. All of this and without a single sugary impression to be found, as dry and textured as a Chablis (and more flavorful too). This is a spectacular match with fattier seafood dishes (acidity helps to cut through without overpowering) as well as foods with an Asian influence but not hot/spicy. 

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