Our Dry Riesling was featured by chef Frank Morales of Zola Restaurant (Washington, DC) at a James Beard dinner in Manhattan on March 23, 2005, paired with a spectacular Chesapeake Bay Blue Crab hot pot, called a "Nage" (recipe). Serve chilled.
(Nov 4, 2012 at 3:50 PM)
It's back and forth between this and the semi-dry riesling, as my favorite white wine from the Finger Lakes region in NY. The flavors of pear, and apple come forward in a perfect balance of sweet and tart. Ship this bottle to California, drive to Malibu Seafood shack, and enjoy with fish tacos = our perfect sunday afternoon!!