Don't be chicken; try riesling

What says summer more than a platter of hot, just-off-the-grill chicken legs slathered in smoky, spicy barbecue sauce and paired with a chilled bottle or two of a crisp white wine? Make that white a riesling. You'll get a dry, lively flavor that can take the saucy heat and an intriguing aroma.

Bill Daley

July 28, 2010