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"What Were Once Vices Are Now Habits"The Doobie Brothers We all have our guilty pleasures—romance novels and soap operas for example, or motorcycle racing and trashy sci-fi (ours). For some of us, it’s sweeter wine. Wine lovers can be dismissive of them. For that reason, many of us are reluctant to admit that we enjoy wines with even a hint of sweetness, and such wines are often branded as unsuitable for any food. Dismiss Riesling at your peril. Often branded a cloying confection, Rieslings are made in a myriad of styles that offer just a hint of sweetness to balance bracing acids or are nectar-like in their richness. An aged Riesling—and, yes, this is absolutely an age-worthy white—can become complex with candle wax and petrol aromas that complement blossoms and other floral notes. Our Riesling is medium dry and in the Alsatian style. Aromas are floral with a heady mix of orange blossom overlaying stone fruit—apricot and peach. There’s a whiff of candle wax, too, which hints of growing complexity with age. Flavors begin with lush apricot and finish with citrus. Dryer Rieslings are wonderful with piquant Asian food to cool the fire and clear the palate, particularly spicy, citrusy, Thai cuisine. This Riesling also can make an appearance with lighter desserts: tangerines or a creamy Meyer lemon tart with candied orange peel finish well. Sweeter wines are not necessarily for beginners, whether you’re the winemaker or the consumer. Sweetness can be left on the wine by fermenting it to dryness then adding concentrated grape juice back in to the appropriate level—a common production method. We, instead, taste the wine frequently during fermentation. When it reaches the best flavor balance of acid and sweetness, we chill the wine to stop fermentation—sort of like catching a falling knife and not for the fainthearted. We’re not guilty at all when we say it’s worth it. Technical Data:
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