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Riesling
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In California, Riesling lags far behind in popularity to Chardonnay and is not as commonly planted. A notable exception is the growing development of high quality Late Harvest dessert wines. So far, the Late Harvest wines most successfully produced are in the Anderson and Alexander Valleys where the weather is more likely to encourage the needed botrytis to develop. The Riesling that does come out of California tends to be softer, fuller, and having more diverse flavors than a typical German Riesling.
In the Pacific Northwest there is a stark contrast in Riesling production, the grape is currently on the rise in Washington State but on the decline in neighboring Oregon. Riesling from this area ranges from dry to sweet, and has a crisp lightness that bodes well for easy drinking. Often there will be an easily detectable peach and mineral complex. Some Washington State winemakers, such as Chateau Ste. Michelle, are adapting German style Riesling production methods, and even partnering with well-known German vintners like Dr. Ernest Loosen to create specialty wines such as the Eroica Riesling. Pacific Rim is another Pacific Northwest winery that specializes almost entirely on Riesling in its various forms. | | More information on Riesling | | Food Pairing: Pairs well with smoked oysters and pork. Great with strongly spiced Indian dishes, or Thai and Japanese cuisines, especially sushi. For a clean crisp pairing serve with an icy cold shrimp, scallops or oysters on the half shell. After dinner with Pecan Pie |
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