What’dya mean you can’t get behind Riesling because it’s too sweet? This ain’t the 70s. We’re no longer picking between black and blue (Black Tower and Blue Nun). The face of Riesling has changed drastically. What’s being made now is not your father’s, or should I say Fatherland’s Riesling. Even the German’s are drinking ‘em dry these days.

I have a friend out in Calgary, Alex, who runs a restaurant and he says Riesling’s the thing. Sure he loves other wines as well, but Riesling has a real mystic around it, if it was grown more widely in France it would be labeled as having that “je ne sais quoi” quality. “It will always surprise you with its quiet, almost tensile strength and uplifting character,” says Alex. Look, don’t just take our word for it, let your taste buds be the judge, here’s a small list of Rieslings to try from right here in our own backyard and then you tell me all Rieslings are the same – I dare you:

Featherstone’s 2012 Black Sheep Riesling ($16.95)

Grapes were picked 3 weeks early to keep the vibrant acidity.  Apple and lime aromas, lemon-lime grip on the tongue mixing with mineral and green apple tartness on the long stunning finish.

Tawse 2012 Quarry Road Riesling ($23.95)

Downright mouth-puckering lemon-lime leads the charge with a peach softness and good minerality, acidity is spot-on keeping things fresh and lively.

CedarCreek Estate 2012 Platinum Block 3 Riesling ($24.95)

A really impressive Riesling made by a winemaker who cut his teeth on Ontario acidity (Darryl Brooker); intense and thoroughly enjoyable.

Sperling Vineyards 2011 Old Vines Riesling ($32.00)

Nice balance between sweetness and acidity; green apple and peach pit fight it out to the finish.

For more wine suggestions, see our other #WineWednesday posts.