Dee Vine Wines kicks off Riesling Week San Francisco with a chance to taste a dozen German Rieslings we’ve carefully paired with foods selected to showcase each wine. Buy tickets here ($44).
“German Rieslings are among the most food-flexible and vibrant dinner wines in the world”
(Karen MacNeil, The Wine Bible)
As direct importers of German Rieslings, our hospitality facility is a warehouse – about as far from “posh” as San Francisco is from the Mosel. It’s been said that visiting us is more akin to stopping by Al Capone’s warehouse than your typical, decorator-enhanced wine bar. But the crowd (and the wines) are way more fun!
This event kicks off San Francisco’s Riesling Week 2010, a week-long celebration of Germany’s vaunted grape and the diverse array of wine it produces. It features a dozen Rieslings of different styles, paired with appetizers and main course sampler plates in a walk-around environment.
Event Details
Saturday, July 24th, Noon – 5:00
Pier 19 on the Embarcadero (park next door on Pier 17 or 23 for $10, or use the Muni stop at Pier 23)
Your entry fee includes:
- 12 – 20 Rieslings open for tasting with our recommended pairings
- Selected food items that illustrate Riesling’s flexibility at the table.
- Logo glass
- Program guide, and
- Riesling Recipes – a collection of some of our favorites
Put it on your calendar, then buy your ticket online and save almost 20%! Or RSVP via email to Info@dvw.com
This was fabulous demonstration of the flexibility of Riesling when paired with food. As much as I appreciate the taste and effect of a good Chardonnay or Sauvignon Blanc on the palate on a warm summers day they cannot compare to the taste sensation of a good Riesling when paired with well prepared food. Your offerings at this event showed off the versatility of the great Rieslings when paired with a number of seemingly disparate food choices. The end result is an appreciation for the ability of the fine Rieslings you featured, to not only support, but further to enhance the flavor and appreciation of the fine foods you prepared. A job well done! My only criticism is that you should do it more often and on a regular schedule!
Thanks, Dick, we enjoyed creating that event, and were pleased to hear responses such as yours. We hope you’ll join us on the 11th of September for our “Riesling & Oysters” event, which pairs various types of shellfish (including oysters, of course) with over a dozen Rieslings of various ripeness levels and residual sugar levels. Learn more here – http://store.dvw.com/riesling–oysters-event-tickets-p2193.aspx