We have always loved good Riesling, and we applaud the efforts of sommeliers to entice American wine drinkers by offering Riesling by the glass. Promoting Riesling has seemed to us an uphill battle, however. Riesling, even more than rosé wines, suffers from an image of being “too sweet” and therefore the opposite of chic. And yet—statistics don’t lie—Riesling is on the move.
At a Riesling-focused conference in late June, Ted Baseler, chief executive of Washington’s Chateau Ste. Michel