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.
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