Everyone knows that for coffee, Seattle is the place to be—from the original Starbucks to the home territory of Seattle’s Best to a plethora of independent shops—but where does one go for wine? We've got the answers.

With varying flavor combinations on holiday tables, Riesling is the perfect palate cleanser matching the ability of a sweet sorbet. Rieslings are usually varietally pure and unoaked. In order from driest to sweetest. Consider the following four Rieslings to present to your guests or host this season.

In America, Riesling tends to be considered solely as a sweet wine. In the minds of many here, Riesling was associated with the syrupy Blue Nun and other Liebfraumilch brands. Then came the regional ice and dessert wines that often emphasized sweet fruit over balance and acidity. Popular brands of today still tend toward the sweet, as that has been the traditional market niche Riesling has occupied. 

In 1974, Chateau Ste. Michelle put Washington on the world's wine map. Today, the winery is known for its award-winning Rieslings. WineTable writer Robin Salls takes a look at the winery's history and community involvement as an important member of the Washington wine community.

Spicy and sweet, the creaminess of this appetizer or main dish pairs nicely with the acidity of an unoaked chardonnay. From WineTable Executive Chef Harry Haff.

A rich and rustic take on rib eye steaks from WineTable Executive Chef Harry Haff.