Winery Red Tail RidgeRiesling
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Riesling of the Winery Red Tail Ridge is in the top 50 of wines of Seneca Lake.
Wine flavors and olphactive analysis
On the nose the Riesling of Winery Red Tail Ridge in the region of New York often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Riesling
Pairings that work perfectly with Riesling
Original food and wine pairings with Riesling
The Riesling of Winery Red Tail Ridge matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of stuffed squid in the sétoise sauce, half-cooked bluefin tuna or grilled tuna with mediterranean marinade.
Details and technical informations about Winery Red Tail Ridge's Riesling.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Riesling from Winery Red Tail Ridge are 2015, 2016, 2014, 2013 and 0.
Informations about the Winery Red Tail Ridge
The Winery Red Tail Ridge is one of of the world's greatest estates. It offers 32 wines for sale in the of Seneca Lake to come and discover on site or to buy online.
The wine region of Seneca Lake
The wine region of Seneca Lake is located in the region of Finger Lakes of New York of United States. Wineries and vineyards like the Domaine Hermann J. Wiemer or the Domaine Hermann J. Wiemer produce mainly wines white, red and sparkling.
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
