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Probably no other wine is as versatile with food as Riesling and for that reason, it's a tradition when life gets spicy.

Riesling is the highly-prized grape of Germany, crafted in world-class styles that range from dry to off-dry to sweet. In Germany, it lends itself to shortened growing seasons and is often perched on steep hillsides to take full advantage of sunlight.

In France, Riesling is among the ruling elite in the Alsace region. Australia and Washington State do a nice job with the grape as well. On the east coast, Riesling is somewhat of a darling among growers in the New York Finger Lakes area. There, the grape has proved itself cold-weather hardy.

Only a few North Carolina wineries dabble with this particular grape because it can be challenged when temperatures spike and humidity sets in. Because it is a tightly-clustered grape varietal, it's also prone to bunch rot in the Deep South.

Still, when conditions are right, Riesling can deliver a rewarding wine.

The 2010 vintage is Grassy Creek Vineyard's first attempt with this grape. The grapes were purchased from Bog Turtle Vineyard near Dobson and winemaker Jim Douthit prizes the fruit that comes from the immaculately-groomed vines there.

Douthit prefers his Riesling on the dry side so he crafted this white at only 1 percent residual sugar level. It offers crisp granny apple, cantaloupe and pear flavors and aromas with a hint of honey.

Ingredients

½ cup prepared horseradish

¼ cup of Worcestershire sauce

2 Tablespoons of hot pepper sauce (Texas Pete, Tabasco, etc)

1/3 cup virgin olive oil

1 quart of water

Two 12-ounce beers

10 small dried chilies (your heat preference)

8 peeled garlic cloves

1 Tablespoon of yellow mustard seeds

4 Bay Leaves

2 pounds of peeled and uncooked shrimp

1 thinly-sliced lemon

Directions:

Wisk first four ingredients in bowl. Cover and let stand.

Bring to a boil the water, beer, chilies, garlic, mustard seeds, bay leaves to boil in large pot or saucepan.

Reduce heat to medium and let mixture simmer 10 minutes

Add shrimp and lemon to water-beer mixture. Simmer until shrimp is cooked, approximately three minutes.

Pour shrimp through colander or strainer, discarding liquid.

Transfer shrimp to large bowl.

Add horseradish mixture to shrimp and stir to blend.

Allow to cool to room temperature, about 30 minutes, stirring occasionally. Then serve.