Winery Heart & HandsEstate Vineyard Riesling
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
Food and wine pairings with Estate Vineyard Riesling
Pairings that work perfectly with Estate Vineyard Riesling
Original food and wine pairings with Estate Vineyard Riesling
The Estate Vineyard Riesling of Winery Heart & Hands matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of rabbit with prunes, peppers stuffed with tuna and parmesan or couscous from the sea.
Details and technical informations about Winery Heart & Hands's Estate Vineyard Riesling.
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.
Informations about the Winery Heart & Hands
The Winery Heart & Hands is one of of the world's greatest estates. It offers 27 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
