A dry riesling made in an Alsatian style, the minimal residual sugar is balanced nicely by bright acidity, which dances on the tongue and invites one to create food pairings. This wine was fermented slowly in stainless steel to preserve the nuanced fruit characters.

Pairings: A Riesling in this style can certainly be refreshing on a hot summer's day, however generally these are some of the finest food wines. Some of our favorite pairings include halibut ceviche, Oregon dungeness crab, pork belly, seared scallops, or mature goat cheeses -- the list goes on and on and is only limited by your creativity.