Tag Archives: riesling

Three Whites & a Rosé for Easter

Springtime celebrations, Easter being among the first this year, call for sprightly wines that revive our taste buds after a winter of more weighty flavors. In spring, we look for zing and zest, bright fruit and floral aromas to match the young season’s flavors of lamb, fresh greens, ham and fish.

Here are the three white wines, and one of the many rosés we have in store, that are perfect for your Easter and spring celebration tables.

drpaulyDr. Pauly Bergweiler, Dry Riesling, Mosel, Germany
Proof positive that not all rieslings are sweet. Gobs of ripe peach flavors with an unbelievable amount of zingy freshness will make your taste buds sing with glee! The good Dr. pairs really well with ham, lamb and spring-y vegetable side dishes.

joseJosé Pariente, Verdejo, Rueda, Spain
Perhaps the best white wine to come into the store in a long time.  Ethereal and sublime, this falls under a “sensation” rather than a wine.  A slam dunk with ham or anything else that marries salty and sweet.

firesteedFiresteed, Pinot Gris, Rogue Valley, Oregon
Fun and light but expressively zesty with flavors of ripe lemon/lime and fresh melon. Mouthwatering and enticing, this will be right at home with any spring dish, especially first-of-the-season asparagus, ramps & fiddleheads.

rosatoTintero Rosato, Red Blend, Langhe, Italy
A wine that is as fleeting and beautiful as spring flowers.  Bright, tart and lively with zippy acidity & a peek-a-boo raspberry flavor that weaves in and out of a mouth-watering, fresh citrus zing. If that isn’t enough to convince you, it’s also Frizzante — just a touch fizzy! A great picnic wine, and a terrific way to kick off Easter dinner!

Next week we’ll share our picks for the top reds to go with ham, lamb and the glorious springtime weather.


Definitely This Wine with Fall Salads


What food and wine pairing will taste like a party in your mouth?

Edible Rhody Magazine’s Boston Bibb Salad and Ravines Riesling.

Typically, acidic salad dressings are hard to pair with wine – they make the wine taste bitter.

However the fresh apple cider sweetens this dressing and pairs perfectly with this fruity but bone-dry Riesling.

Brimming with flavors peak-of-summer fruit flavors like peach and nectarines, this will go especially well with the spiced pecans and cheddar cheese in the recipe.

Woo-hoo to fall salads!


Ravines Riesling - Finger Lakes Wine


Great wine from the Finger Lakes region. Dry & crisp without being sweet.

Flavors of peach, honeysuckle, and a crisp ripe lemon/lime finish.

Try with dishes that include apples, like Edible Rhody Magazine’s Boston Bibb Salad.

– Eric Taylor, Bottles General Manager


Boston Bibb Salad with Apples and Pecans

Photo by Chip Riegel


by Steve Johnson, The Red Dory, Tiverton

At the restaurant, our vinaigrettes tend to be on the slightly acidic side, but this one is a touch sweeter thanks to the addition of fresh apple cider.


1–2 heads Boston Bibb lettuce, trimmed, washed and dried

1 small red onion, peeled and thinly sliced
1 cup cubed semi-sharp Vermont cheddar cheese (we use Grafton cheddar)
½ cup dried cranberries
3 tablespoons minced fresh chives
Spiced Pecans*
Apple Cider Vinaigrette**

Divided among 8 salad plates, arrange lettuce, red onion, cheese and cranberries as desired. Sprinkle with pecans and fresh chives. Dress with Apple Cider Vinaigrette. Serves 8 as an appetizer.


2 tablespoons brown sugar

1 tablespoon kosher or sea salt
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
8 tablespoons (¼ pound) melted butter
4 cups pecans (or your favorite combination of nuts)

Preheat oven to 350°. In a mixing bowl, blend the sugar, salt and spices. Pour in the melted butter and stir to mix. Add the pecans and toss to coat evenly. Spread the seasoned nuts out on a baking sheet and roast them for 12 minutes or so. (There should be more than enough pecans for the salad, with some to snack on too!)


⅔ cups cider vinegar

¼ cup fresh apple cider
2 medium shallots, peeled and thinly sliced
1½ teaspoons grainy mustard
½ teaspoon fresh thyme leaves
½ cup good olive oil
1 cup canola oil
Kosher or sea salt
Freshly ground black pepper

In a mixing bowl, whisk together all of the ingredients to make the vinaigrette. Double-check the seasoning.


Learn All About Riesling Wine

Introducing a new Bottles video series: Learn about Wine with Eric Taylor! Eric is our wine store manager, a wine rockstar and a professional libation enthusiast. Watch the video below to learn all about Riesling wine, one of his favorite varietals. Eric also visited Birch, a new restaurant in Providence, to talk with chef/owner Ben Sukle about pairing Riesling with food.

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