Empire EstateDry Riesling Reserve
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Dry Riesling Reserve of Empire Estate in the region of New York often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Dry Riesling Reserve
Pairings that work perfectly with Dry Riesling Reserve
Original food and wine pairings with Dry Riesling Reserve
The Dry Riesling Reserve of Empire Estate matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of capellini with prosciutto, tagliatelle with fresh salmon or royal couscous (lamb, chicken, merguez).
Details and technical informations about Empire Estate's Dry Riesling Reserve.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Dry Riesling Reserve from Empire Estate are 2016, 0
Informations about the Empire Estate
The Empire Estate is one of of the world's greatest estates. It offers 4 wines for sale in the of Finger Lakes to come and discover on site or to buy online.
The wine region of Finger Lakes
Quality hub of the American northeast, signature Riesling: dry, lively, mineral whites with notes of green apple, lemon, white peach and wet stone, sharp acidity comparable to the best Germans. Also off-dry and sweet botrytised versions. Precise Chardonnay, fine, fresh Pinot Noir (red fruits), peppery Cabernet Franc. Continental climate tempered by 11 glacial lakes (Cayuga, Seneca).
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
