The Columbia Valley grapes that we choose for the Sweet Riesling are picked earlier (at about 20-21 Brix) than the grapes for the Dry Riesling. We use mostly native yeast and ferment at low temperatures in stainless steel tanks. Like our Dry Riesling, there is no use of oak barrels or malolactic fermentation. We stop the fermentation at about 7% residual sugar, and we clean the wine rapidly to retain as much freshness and fruitiness as possible. We leave a fair amount of carbon dioxide in the wine to create a lively feeling to the wine – although it's not spritzy. The resulting wine is moderately sweet and refreshingly low in alcohol with flavors of pineapple and peach. Our Sweet Riesling brings perfect balance to all fiery fare – especially Thai, Szechwan, Mexican, Middle Eastern and Caribbean cuisine…or simply enjoy as an aperitif.
Sweet and succulent, this is light in texture, offering a juicy mouthful of minty pear and floral flavors that linger on the open finish.
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