This orange wine (in color and fermentation practices) bears little resemblance to any traditional concept of Riesling. Which is not to say it isn't fascinating, and well-made besides, in its unique style. Scents of orange blossom and citrus open into a broad palate with more citrus and lemon-curd flavors. Fermented on the skins, as you would a red wine, it has more phenolic bite than other Rieslings, and would be a fun wine to taste against a broad array of appetizers and entrées.
This orange wine (in color and fermentation practices) bears little resemblance to any traditional concept of Riesling. Which is not to say it isn't fascinating, and well-made besides, in its unique style. Scents of orange blossom and citrus open into a broad palate with more citrus and lemon-curd flavors. Fermented on the skins, as you would a red wine, it has more phenolic bite than other Rieslings, and would be a fun wine to taste against a broad array of appetizers and entrées.
This orange wine (in color and fermentation practices) bears little resemblance to any traditional concept of Riesling. Which is not to say it isn't fascinating, and well-made besides, in its unique style. Scents of orange blossom and citrus open into a broad palate with more citrus and lemon-curd flavors. Fermented on the skins, as you would a red wine, it has more phenolic bite than other Rieslings, and would be a fun wine to taste against a broad array of appetizers and entrées.
This orange wine (in color and fermentation practices) bears little resemblance to any traditional concept of Riesling. Which is not to say it isn't fascinating, and well-made besides, in its unique style. Scents of orange blossom and citrus open into a broad palate with more citrus and lemon-curd flavors. Fermented on the skins, as you would a red wine, it has more phenolic bite than other Rieslings, and would be a fun wine to taste against a broad array of appetizers and entrées.