Coming Home to a Dry Riesling

After a 6+ hour plane delay — thank you, O'Hare International — I got home from Mexico last night at 2:00 in the morning. I can never fall straight into bed after a long day so I uncorked the one dry Riesling I have, the 2006 Schmitges Grey Slate Dry Riesling from the Mosel, and sipped a glass as I was unpacking. The wine is unmistakably German thanks to its obviously-advertised gray slate qualities. It's pale and has a honeyed apple nose like a classic Kabinett and actually has a (very) slight impression of sweetness on the palate but at 13% abv it is dry, and it finishes with a nice twist of lime and tangerine. It sits nicely atop the midpalate and it would probably be great with the delicious cold poblano pepper soup my friend Juliet ate (I had a spoonful) at Los Danzantes, a slow food restaurant in Mexico City's Coyoacán neighborhood.

A coincidence, then, to log in to the internets today and find Eric Asimov's recent article on dry Riesling.