![]() In fact, we almost opened Boundary Breaks #198 for this meal purely because it is listed as a semi-sweet. Generally speaking, we understand that the spicier the food, the better higher acidity and sweeter wines pair with it. ![]() One of my favorite food-related activities is barbecue meat on my smoker, and for this meal I did a smoke of pork butt and chicken legs for a traditional American barbecue (with spicy barbecue sauces). Just about any variety of wine can be found in production somewhere in the United States.Boundary Breaks Riesling Food Pairing – Barbecue Pork and Chicken While about 90% of that wine is produced in California, other states like Oregon, New York, and Washington are establishing themselves as prime spots for wine production, as well. The United States now ranks fourth in the world in wine production behind, France, Italy, and Spain. What are you waiting for? Uncork New York! Every year, the quality, reputation, and demand for New York wines continue to soar. ![]() And so should you! New York is now producing some of the world's best Rieslings and Pinot Noirs, and there are lots of other terrific wines made from grapes like Catawba, Niagara, Cabernet Franc and others being produced here, as well. Seeing as our store is located in the midst of New York's wine regions, we have a special affinity for New York wines. Riesling is the belle of the ball in the Finger Lakes (oftentimes being compared to the Rieslings of Germany) but success has been had with Chardonnay, Cabernet Franc, and others. The main growing regions are centered around Cayuga Lake and Seneca Lake (which each have their own AVAs) but quality wine is being made throughout the region. The deep glacially formed lakes offer sublime growing conditions thanks to the sloping hillsides and moderating effect the lakes have on the temperature of the surrounding area. Officially established in 1982, the Finger Lakes region has a storied history of wine production in New York State and is recognized the world over. There were 400 six-packs produced (375-milliliter bottles, to which the price refers)." (92 pts.) It will be better in a couple of years and very different in ten - they are often more interesting with age and gentle oxidation. I bet this ages well, perhaps better than anticipated, but you can enjoy this incarnation right now if you must. After two days in the fridge, it was brighter, livelier and better, every grape, seemingly, defined and expressive as it sat on the tongue. ![]() It is all about the fruit and character, although it could use a bit more depth. It has all the complexity the winery mentioned. ![]() It does not seem either thick or cloying, but it has a perfect expression of Riesling that doesn’t fade. Ice Wine, actually, is often surprisingly fresh and elegant, and not just in the Finger Lakes. It has plenty of concentration, but we are still in the Finger Lakes. “Additionally, grapes left out in the elements turn brown and have a raisin-like quality… the ‘Maillard Reaction’… converts sugars and amino acids into new compounds which are responsible for new and distinctive flavors…” After that buildup, you expect me to tell you this is dense and concentrated and all that? Sort of. The difference, they say, “is the level of concentration… prior to fermentation,” which they described as 27.29 Brix for cryogenic versus close to 40 for this wine frozen on the vine. This, the winery is proud to point out, is a “true” ice wine - frozen on the vine, not cryogenically. It comes in with 11.8% alcohol, 184 grams of residual sugar and 7.4 of total acidity. "The 2018 Riesling Ice Wine, made by winemaker David Breeden, was picked on January 14, 2018, and bottled on July 1, 2018. RP 92 Robert Parker’s The Wine Advocate 28th Feb 2019 ![]()
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