Prairie du Sac, Wisconsin — Wollersheim Winery is making another splash in the international wine world with its most recent accolades. Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
“The judges fell in love with a $9 dry Riesling from Wollersheim Winery in Prairie du Sac, Wisconsin and gave it the nod for Wine of the Year,” Robert Whitely, Publisher of Wine Review Online and SDIWC judge, remarked. “This on the heels of Wollersheim’s stellar performance [for Winery of the Year]at the 2012 San Diego International.”
With wine prices ranging from $1.99 to $135 at the competition, it just goes to show that quality cannot be judged by a price point.
“I love that the wine which won Wine of the Year was a $9 Riesling from Wollersheim Vineyards in Wisconsin,” writes Maurice DiMarino, Sommelier and wine director at the Cohn Restaurant Group who was also a judge at the competition. “I love it when a $9 wine can beat out a Napa Cab which retails for over $100. Right on!”
But winemaker Philippe Coquard continues to be humbled and awed by the recognition. “We are always impressed as we go up against wonderful wines from all over the world and receive recognition for ours in Wisconsin. We are being awarded in respected classes even as our wines are offered at a much lower price than others that we’re up against.”
This year’s award follows Wollersheim’s remarkable success at last year’s SDIWC, where they received the coveted title of Winery of the Year 2012 along with six Platinum medals, with one being awarded to the Dry Riesling.
“We do our best to make sure we’re producing the highest quality product,” Coquard explains. “But we never expect to receive the awesome responses that we’ve been getting at wine competitions. It’s such a great thrill.”
As for Wollersheim’s most recent Wine of the Year award, Coquard is excited about the recognition Dry Riesling is receiving. “I’ve always loved this wine and felt it was an undiscovered style because people shy away from the word ‘dry,’” he explains. “But it’s as delicate as a Pinot Noir where the truth of the quality shines through the wine, so it always has to be at its best.”
For more information, visit www.wollersheim.com
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.