Winery The Storm CellarDry Riesling
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Dry Riesling of Winery The Storm Cellar in the region of Colorado often reveals types of flavors of tree fruit, tropical fruit.
Food and wine pairings with Dry Riesling
Pairings that work perfectly with Dry Riesling
Original food and wine pairings with Dry Riesling
The Dry Riesling of Winery The Storm Cellar matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of summer orecchiette, braids of sole and salmon with morels or chicken tikka massala.
Details and technical informations about Winery The Storm Cellar's Dry 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.
Last vintages of this wine
The best vintages of Dry Riesling from Winery The Storm Cellar are 0
Informations about the Winery The Storm Cellar
The Winery The Storm Cellar is one of of the world's greatest estates. It offers 11 wines for sale in the of Colorado to come and discover on site or to buy online.
The wine region of Colorado
American Far West vineyard at extreme altitude (1,200-2,000 m), among the highest in North America. A dry continental climate with strong thermal swings signing tension and freshness. Firm Cabernet Sauvignon reds with signature notes of blackcurrant, black cherry, cedar and menthol, tight tannins. Round, fruity Merlot (plum, cocoa), peppery Cabernet Franc.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
