Peconic Bay 2005 Riesling

Wine Recommendation:
Peconic Bay 2005 Riesling

Winemaker Tasting Notes:
2005 was one of the warmest growing seasons in the last decade. The residual sugar in the wine is a result of arresting the fermentation by chilling the juice before dryness. This technique yields a higher level of the sugar fructose in the finished wine that enhances the mouthfeel and apparent sweetness. The bracing acidity produces a crisp finish that adds to its food-friendly nature. The dominant aromas are that of grapefruit, lime and mineral with a hint of petrol in the finish. They are tightly framed by the vibrant acidity. These characteristics make this wine akin to those of Germany’s Pfalz region. This wine is a natural complement to shellfish, squid and white fish such as Bass and Trout.

Peconic Bay wines are the product of the soil and mild climate of Cutchogue, Long Island, the town with the most days of sunshine and the longest growing season in New York State.