Floral aromas of orange blossom and jasmine are complemented by fresh notes of green apple and grapefruit. This bright, yet luscious wine evolves on the palate with flavors of nectarine, white peach, and Honeycrisp apple and the beautiful acidity and minerality provide an invigorating finish.
The Dry Riesling pairs best with bright, fresh flavors. Fresh cilantro, lime juice and zest, raw fish, and jasmine rice play well with the floral and acidic notes of this wine. Winery Chef Chris Kennedy suggests pairing with butter-poached lobster, halibut crudo, or burrata crostini with avocado, cilantro, and lime.