Winery Forge CellarsClassic Dry Riesling
White wine
This wine is composed of 100% of the grape variety Riesling.
This wine generally goes well with pork, vegetarian or poultry.
The Classic Dry Riesling of the Winery Forge Cellars is in the top 90 of wines of Seneca Lake.
Wine flavors and olphactive analysis
On the nose the Classic Dry Riesling of Winery Forge Cellars in the region of New York often reveals types of flavors of pineapple, cream or grapefruit and sometimes also flavors of oaky, tropical or citrus.
Food and wine pairings with Classic Dry Riesling
Pairings that work perfectly with Classic Dry Riesling
Original food and wine pairings with Classic Dry Riesling
The Classic Dry Riesling of Winery Forge Cellars matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of leeks with ham and béchamel sauce, traditional tunisian couscous or goat cheese and bacon quiche.
Details and technical informations about Winery Forge Cellars's Classic 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 Classic Dry Riesling from Winery Forge Cellars are 2020, 2011, 2022, 2016 and 2015.
Informations about the Winery Forge Cellars
The Winery Forge Cellars is one of of the world's greatest estates. It offers 38 wines for sale in the of Seneca Lake to come and discover on site or to buy online.
The wine region of Seneca Lake
Cool-climate sub-AVA of the Finger Lakes (NY, 2003) around the largest eponymous glacial lake (180 m deep): signature Riesling as white king — vibrant and aromatic with signature notes of citrus, green apple, white flowers, peach and pronounced schist minerality, signature chiseled acidity and range from dry to dessert. Cabernet Franc, Chardonnay, Pinot Noir and hybrids complement. AVA, moderating lake effect, extended season, schist soils.
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: Pommadé
Said of a wine that is unbalanced, pasty, syrupy, and whose excessive sugar content gives an impression of heaviness.
