2009 Gut Hermannsberg, Riesling Trocken, Nahe, Germany – Ah, Riesling. The “Noble Grape.” Ignore those icky, sticky versions you’ve had in the past. Any Riesling worth its weight will always have a striking backbone of acidity to match any residual sugar hanging about. Still don’t like the slightest hint of sweet? Well, lucky you: this Gut Hermanssberg is classified “trocken,” or dry, according to the German classification system. And dry it is, with a tangy minerality and refreshing zestiness, making it a dazzling accompaniment to creamy dishes like New England clam chowder or that Asian take-out you’ve been craving but haven’t ordered because of *ahem* “resolutions.”

2010 Monastero Suore Cistercensi, “Coenobium,” Lazio, Italy – Now, this is a wine if you like it weird. First of all, Coenobium is made by a group of Cistercian nuns, but that’s not what’s weird. If you’ve heard of “orange” wine, well, here it is. Basically, the juice sees contact with its skin (like red wines), imparting not only deeper color but also intricate notes of deep cider-like flavors. Think nutmeg, cloves, cinnamon and you’ve got this very special bottle. Having roasted chicken or lamb tonight? Skip that flabby red you were eye-ing and try this beaut.

2011 Husch Estate Gewürztraminer, Anderson Valley, CA – Gewürztraminer (pronounced Geh-VERTZ-trah-mee-nur) is a traditional German varietal but in the hands of California’s Husch Estates, find a worthy producer. The “gewurtz” part of the name translates to “spicy,” which isn’t always obvious with this varietal, but with this bottle you’ll get it. Intensely floral and full-bodied, the sustainably-produced Husch has a touch of residual sugar, resulting in a flavorful middle palate but surprisingly dry, characteristically spicy finish.