Trimbach Riesling Réserve 2021

I have a test. When someone tells me they do not like Riesling, I pour this. Fourteen generations of Trimbachs have been making wine since 1626 and every single one of them understood the same thing: Riesling is not about sweetness. It is about tension. Green apple, lime pith, wet stone, a flinty minerality that cuts straight through whatever you are eating. Bone dry. No residual sugar. The acidity is surgical — high enough to slice through rich food but integrated enough that you do not pucker. This is the house white at any restaurant that knows what it is doing. Oysters, Thai food, roast chicken, sushi — it handles everything. At $20-28 it embarrasses Chardonnays at twice the price. I keep three in the fridge at all times and I am never sorry. If you try this and still think you do not like Riesling, that is fine. But now it is an informed opinion instead of a guess.