In the second half of this deep dive into the role of Riesling on a restaurant wine list, Chris speaks to Julie Dalton of Mastro's Steakhouse about pairing the wines of Germany with everything beefy: from dry-aged new york strips to marbled ribeyes to steak tartare. Julie also breaks down the complex concept of dry extract and recounts the time she convinced a couple of German winemakers to buy Lucchese cowboy boots.   Julie is a Master Sommelier candidate with a master's degree in Biotechnology from Johns Hopkins University. Before moving to Houston as the head sommelier for the crown jewel of the Landry's Restaurant Group, Julie helped Raj Parr and Michael Mina open Wit & Wisdom, the restaurant inside the Four Seasons in Baltimore. She also worked for Terry Thiese, and her time on the import side informed the way she tells the story of German wine.    Wines tasted during this episode: 2017 Josef Spreitzer Oestricher Doosberg Alte Reben Trocken 2019 Dönnhoff Oberhäuser Leistenberg Kabinett 2019 J.J. Prüm Graacher Himmelreich Spätlese   Thanks to our sponsor for today's episode, Wines of Germany. To learn more about German wine, visit www.germanwineusa.com.