I love dry Riesling. Really good ones are hard to find. You can go to the Clare Valley in S. Australia and lose the elegance. You can hunt for a trocken (dry) from Germany, but good luck; these are not as readily available as I would like in Austin, TX. Plus, really good trocken Riesling is expensive. I recently tasted the 2008 Dönnhoff Hermannshöhle GC (Erste Lage). Amazing, yes infanticide, still amazing, and not cheap.

For under twenty-bucks, this dry Riesling from Alto Adige kills it.
A light straw color with a green hue. On the nose: minerals, under- ripe yellow apples and green pears with apple blossom, gardenias & dried rose pedal.
On the palate: medium body, medium-plus to high acid (which really focuses / delivers the intense minerality to the sides of you tongue as they contract); the under-ripe yellow apple is joined by apricot & meyer lemon, plus lanolin. Elements of Chenin Blanc, elements of Viognier, but mos def Riesling.

Italian single-vineyard, high elevation Riesling at its best! ($17.50; Austin Wine Merchant)

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine