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.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.