Why Grüner is my go-to
The first person ever to tell me something true about wine was my first real boss, a generous and wise woman who toted me along to the Frankfurt Book Fair with her for several years in my early twenties. At the time I drank mostly sweet red blends that came in denominations of ‘box’ or ‘jug’. When she sensed (or perhaps shared) my fear of humiliating us both when I was asked for my wine order at a long, formal luncheon in a rather famous hotel, she leaned across the many forks of her place setting and whispered to me, ‘Get the Grüner.’ She elaborated that the American white wines I’d had were probably sweet or buttery, but German whites, like dry Rieslings and Grüner Veltliner, were mineral and fresh and lovely. They paired well with all foods.