This Riesling is fermented first then aged for around 7 months before blending it with their signature Riesling. The outcome of this effort produced a predominately cranberry aroma and flavor. However, this well balanced wine begins with tart cranberry on the forward palate leading into a crisp and dry finish on the back palate.
If you’re looking for an alternative to the Pinot Noirs, Chardonnays, Sauvignon Blancs, or a Pinot Rose, try this Cranberry Riesling for your Thanksgiving holiday as this should go quite well with the proverbial turkey bird and at $12.99 it’s a great buy. Or if you’ve chosen ham for the holiday meal, I know for sure this will go well as this past weekend we paired this with a semi-boneless ham with sides of carrots, onions, and roasted pineapple. My recipe follows:
In a baking pan with rack, place a 6-8 lb (or other weight) semi-boneless ham (cut side down) and secure pineapple slices by any proven method over the ham. Pour one bottle of your favorite white wine in the pan with quartered onions and carrots cut Julienne (but thicker than normal) style, add 2-3 cups water and bake in the oven @ 325° for approximately 18 minutes per pound. Seeing as your ham is probably already cooked the internal temperature should be at least 140°. The ham should be pretty moist, tasty and a good match for the Cranberry Riesling. Enjoy your Thanksgiving feast!
Here’s to good wine, good food, and good friends…