After checking in at Destination Riesling 2012 tasting from Wines of Germany in New York (May 10), I found out that seminar in progress presented by German National Tourist Office was still taking in willing participants.

I walked in as attendees were already moving to second of 5 wines to be tasted.

The master of ceremony was Stuart Pigott who managed to be both knowlegable and entertaining.

The only red in line up of 6 wines was 2010 Spatburgunder from Baden by Weingut Franz Keller.

Second in row closest to us was 2011 Silvaner Kabinett Trocken, Wurzburgunder Stein from Juliusspital in Frankonia. Vineyards are located along the valley. Stuart Pigott calls it a modern wine, after a mellow start i was surprised by bold finish. Area has yearly wine festival which runs from 10 in morning to 10 at night (not for the faint of heart).

In third position came 2011 Scheurebe Trocken from Saxony (a treat since it is not available in the US) by Weingut Schloss. Property is close to town of Meissen (near Dresden) which we learned was home to first manufacturer of porcelain in Europe some 300 years ago. Stuart Pigott described the wine as medium bodied, fresh and aromatic. It is made with Goldriesling, one of the 40 grape varieties grown in the region.

Fourth came one of the oldest German wine exports, available in the US since 1920, the 2011 Riesling Trocken in Pfalz, a dry offering from Weingut Dr. Burklin-Wolf. Town of Pfalz has a great wine museum that counts Roman wine in its collection. It also hosts a popular sausage festival.

Fifth was 2010 Riesling Grosses Gewachs 'Alte Reben'' Urziger Wurzgarten by Weingut Dr. Loosen in Mosel. Mr. Pigott noted that Riesling is predominant in area with 60% of production and that even though area is known for its sweet riesling, they now started offering dry wines. The words 'Urziger Wurzgarten' mean spice garden of Urzig. First week of September is time to be there and enjoy wine festival. Vineyards on steep slopes caracteristic of area will please outdoors enthusiasts.

We concluded session with 2011 Riesling Feinherb from Rheingau by Kloster Eberbach. Grapes have been cultivated in Rheingau for centuries. The Feinherb is off-dry. Local eateries often serve it as house wine since it pairs well with many foods.

Victoria Larson of German Anational Tourist Office in New York who was co-anchoring seminar asked Stuart Pigott for best word to describe German wines. His answer was: fresh.

Since I will be in Berlin early September, I asked for wine bar suggestions in the city. They offered Weinstein, Rutz and Riesling Lounge, this last one at Hyatt Hotel opened from Noon to Midnight,  as 3 good picks.

Prosit!