With Spring upon us and the first of the seasonal produce beginning to hit the farm stands it seemed only right to showcase rhubarb in this week's recipe! So I have combined two of my favorite recipes into one this week and paired it with a glass of Merlot, the perfect dish to wow at a dinner party or savor on your own for a deliciously, decadent night in!
Rhubarb is a fruit that most people don't cook with other than in pies. And while it does make a particularly delicious addition to a fruit pie, my favorite way of preparing it has always been homemade rhubarb jam.
Every Spring I patiently await the opening of Wickhams Fruit Farm farmstand which signals the arrival of rhubarb season! You can regularly (at least once a week) find me walking across the street from the Tasting House with bags bursting with rhubarb in hand. I make rhubarb jam by the gallon in the Spring, can it and squirrel it away for the rest of the year spreading it on toast, pouring over my oatmeal, enjoying with ice cream, or just eating it by the spoonful! The tangy tartness of rhubarb paired with the sweetness of raspberries or strawberries makes for the perfect balance of tart and sweet. Pour it on top of a rich, ooey gooey, decadent baked brie and you can't lose!
Baked Brie with Rhubarb Jam
- 10 stalks fresh rhubarb, chopped
- 1 pint raspberries (or strawberries)
- 1/2 lemon, juiced
- 1/2 cup sugar
- 1/2 cup water
- 1 TBSP cornstarch, dissolved in water
- brie wheel
- puff pastry sheet
- 1/4 cup walnuts, chopped
- 1 TBSP butter, melted
- 1 bottle of T'Jara Merlot
- Wash the rhubarb stalks and raspberries and let air dry. While the fruit is drying, cut off the top and bottom few inches of your rhubarb stalks and discard the ends. Lay the middle section of the stalk lengthwise across your cutting board and cut widthwise into small pieces.
- Combine chopped rhubarb, raspberries, lemon juice, sugar, and water into a saucepan and cook on medium heat for 30 minutes or until the rhubarb has broken down and all is well combined.
- While the fruit is cooking, make a cornstarch slurry combining the cornstarch in 2 TBSP water.
- When the rhubarb mixture is finished cooking, pour the cornstarch slurry into your rhubarb mixture and stir on high heat until the fruit mixture begins to thicken.
- Remove from heat and let cool. Once room temperature, pour fruit jam into a jar and refrigerate until ready to use.
- When you are ready to make your baked brie, remove puff pastry from the fridge and let warm up on the counter for at least an hour. While the pastry is warming, chop walnuts and set aside.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roll out your puff pastry into a sheet on your cutting board and place the wheel of brie in the center. Using a sharp knife, score the top of the brie creating a lattice of cuts half way through the cheese. Sprinkle chopped walnuts on top of the scored brie, putting a few nuts aside.
- Fold the puff pastry over the top of the brie one corner at a time, brushing melted butter on the corners of the puff pastry to ensure the sheets stick together.
- Once all four corners of the puff pastry have been wrapped around the brie, flip the brie over and place it on your parchment paper lined baking sheet. Brush the exterior with the remaining melted butter and sprinkle the top with remaining chopped walnuts.
- Bake at 425 degrees Fahrenheit for 25 minutes or until the pastry is golden brown.
- Remove from the oven and let cool for 5-10 minutes. Serve topped with raspberry rhubarb jam and crackers. Pair a bottle of T'Jara Merlot (or another of your favorite Suhru Wines), relax, and enjoy!
Stop by the Tasting House to pick up a T'Jara Merlot or a bottle of your favorite wine, then run across the street to Wickhams Fruit Farm for some fresh rhubarb and get cooking!
Discover more Cooking with Suhru recipes and Food & Wine Pairings!
With the warm weather upon us we cannot get enough of this Merlot! While the days are getting warmer we are still enjoying cooler nights and I for one have found myself repeatedly grabbing a glass of Merlot to enjoy in the backyard by the fire. Something about the rich fruit notes and soft finish makes it the perfect compliment to the warm days turned cool nights.
Our 2017 T'Jara Merlot is fruity and luscious and everything you want in a red wine this time of year! Made in the classic old-world style, the 2017 Merlot is medium to full bodied with ripe red fruit notes of raspberry and cranberry mixed with dark notes of blueberry, blackberry and plum. Lush and round with fine tannins this easy red sipper pairs beautifully with food and stands up nicely on its own!
Keep an eye on the Blog for a few fun "Cooking with Suhru" recipes coming out soon!
Why Is Merlot So Prolific on the North Fork?
Merlot is the most widely planted variety on the East End of Long Island. This varietal flourishes in our cool climate region and ripens mid harvest, usually in the second or third week of October. Being one of the earlier ripening reds planted out here means that the fruit ripens and is harvested prior to most of the major weather events that threaten the crop, think hurricanes and early frosts.
In a hotter region this variety loses its sweet fruit aromatics and mid palate fullness. Due to the hotter temperatures the fruit ripens more rapidly resulting in higher sugar content in the grapes which leads to higher alcohol in the wine which overwhelms the tannic structure of the varietal.
While you can grow Merlot in a variety of different regions (it is the second most widely planted grape variety on the globe), it is well established that the Bordeaux region in France is growing some of the best Merlot. If you take a closer look at the Bordeaux region, you may notice that we on Long Island are located on almost the same latitude meaning that we have a very similar climate, weather patterns, and growing conditions making us an excellent region to grow Merlot.
A Closer Look at the Vineyard
Our 2017 Merlot is made under our T'Jara label. T'Jara is the phonetic spelling of an Aboriginal word that means "place where I am from". For all of our T'Jara wines, they are grown at a dedicated vineyard in Mattituck which is located on an elevated, south facing parcel of land. This is an important feature as south facing land means that the vines get more direct sun exposure during the day leading to better grape development. In addition, the elevated nature of this piece of land in relation to the surrounding properties allows for good wind and air flow throughout the growing season.
When it comes to vineyard management air flow is key. Particularly on the North Fork where we tend to get humid and wet days during the growing season, the ample air flow ensures that the humidity does not collect around the vines which would lead to added disease pressure and rot.
In the 2017 vintage, we saw a warm growing season with a very dry Harvest period, which is what you want in the vineyard. Grape vines are one of the few crops that like a little drought pressure. Grape vines like well drained soil so for a grape grower, a dry spell is ideal because we can turn on our irrigation and control the amount of water the vines receive. In addition to the daytime weather, in 2017 the Fall evenings in the weeks leading up to harvesting in early October saw lower than normal temperatures which allowed for
longer 'hang time' on the vine before picking which resulted in the very expressive fruitiness of this wine.
Want to learn more about this vintage? Checkout our 2017 Merlot!
We are thrilled to have our friends Kelsey & Matt from Peconic Gold Oysters in Cutchogue as guest bloggers for this week's Cooking with Suhru! Kelsey and Matt were kind enough to share one of their favorite ways to prepare oysters and we couldn't be more obsessed. Checkout their Grilled Peconic Gold Oysters with Herb Butter recipe below!
While I love raw oysters (and consume them regularly both at home and out at local restaurants) sometimes you are looking for something a little different, some way to dress them up other than slurping a classic briny, delicious oyster topped with the homemade mignonette that is a staple in my house, enter grilled oysters!
A few years ago on a family vacation to Cape Cod my aunt introduced me to grilled oysters, a concept I had never considered before, and boy was I glad she did! I'll be honest, I was skeptical at first, not understanding why you would take a perfectly delicious raw oyster and cover it with butter, but once I tasted it I realized by cooking it with an herb butter you weren't "covering up" its briny deliciousness but opening up a new range of flavors that I hadn't previously imagined. A grilled oyster is rich and savory, decadent and delicious, and I was sold from the first bite!
Grilled oysters are a perfect way to dress-up a casual night at home in the backyard and a great way to wow and impress company when you whip out your shucking knife, grill pan and get to work! No matter the occasion, oysters make any meal better in my opinion. Pair it with a glass of crisp, dry white wine and you can't go wrong!
Grilled Peconic Gold Oysters with Herb Butter
As the temperatures start to rise on the North Fork and the days get longer and brighter, we always crave grilled Peconic Gold Oysters on the half shell with herb butter as a quick segway to dinner after a long day on the farm. It is so easy to make this recipe and SO satisfying! The best part is that you can experiment with this recipe and use any ingredients you have on hand or leftover from earlier in the week. We love recipes where we can use what we have in the fridge instead of running to the store after a long day.
This is a quick and easy recipe that will only take a few minutes to cook and prepare, however there are a few tools that you will need. Be sure you have an Oyster Shucking Knife (available at the Peconic Gold Oyster Stand) and an Oyster Cast Iron Pan. If you don't yet have an Oyster Pan, you can use a baking sheet with crumpled tin foil to make "nests" for oysters on the half shell.
- 12 Peconic Gold Oysters, freshly shucked
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 1 shallot, minced
- handful of parsley (or cilantro), stems removed & chopped
- zest of 1 lemon (or lime)
- juice of 1 lemon (or lime)
- 1 bottle of Suhru Sauvignon Blanc
- Preheat your grill or oven to 400°
- While your grill or oven is heating up, shuck 12 Peconic Gold Oysters—visit the Peconic Gold Oyster Blog to learn how to shuck by a pro
- Once shucked, place the oysters on the half shell with the open side up in your oyster pan or tin foil nests.
- Combine the garlic, shallot, herbs, and lemon (or lime) zest and juice in a bowl along with the melted butter and mix until well combined.
- Spoon one tablespoon (or so) of the herb butter mixture on each oyster
- Place pan on your grill or in the oven and bake at 400° for 10 - 15 minutes or until the herb butter mixture is bubbly.
- Remove from the oven and let stand for a few moments until warm.
- Pair a bottle of Suhru Sauvignon Blanc (or another of your favorite Suhru Wines), relax, and enjoy!
Stop by the Peconic Gold Oyster Stand at 21125 County Road 48 in Cutchogue to pick up oysters in the shell, shucking knives, and more! The Peconic Gold self-serve stand is open daily and is always stocked with our freshest and finest oysters. For more information, call us at 631.495.7061 or visit peconicgoldoysters.com
Discover more Cooking with Suhru recipes and Food & Wine Pairings!
Ever wonder how rosé is made? If you are familiar with the winemaking process you likely know that when a grape reaches optimal ripeness (desired amount of sugar aka brix balancing the desired amount of acidity) the fruit is harvested and brought to the winery to begin its fermentation process.
Winemaking is both a science and an art so every winemaker will do things slightly different, however here at Suhru we are taking the Provence winemaking approach to our rosé focusing on light, fresh, fruit flavors and a light salmon hue.
To achieve this style, we purposely harvest our fruit a full 2-3 weeks earlier than we would for our red wines to ensure higher acidity in the grape. Once the fruit arrives at the winery, it is destemmed and crushed. During the crushing process the berries are split open allowing the juice to run free and be in contact with the exterior of the grape skins which is essential for color extraction. This crushed fruit is left to soak for 6 hours of skin contact which allows it to extract a nice fruitiness and light salmon hue without the body, weight, or tannin, that an extended extraction (what we typically do for red wines) would result in.
Once the 6 hour soak is complete, the fruit is loaded into the press where we gently extract the liquid juice from the grape skins and seeds before the juice is pumped into tank. At this point the juice is inoculated with yeast and begins its fermentation process.
During fermentation the yeast cells that we have introduced through inoculation begin to consume the naturally occurring sugars in the grape juice. As the yeast consumes the sugar it produces alcohol and releases carbon dioxide (CO2). Once all of the sugars have been consumed and converted into alcohol the yeast cells die and settle to the bottom of the tank. Once everything settles the clear wine is racked (aka transferred) off the solids into a new tank where it undergoes the final finishing touches (heat stabilization, cold stabilization, filtering, etc) before it is bottled, chilled and served!
Learn More About Our Rosé
A soft summer sipper with a flinty minerality, our 2019 Dry Rosé—a blend of Cabernet Franc and Merlot—has notes of white peach, pink grapefruit, and ever so slight hints of cherry berry giving way to a soft acidity and zingy finish. This refreshing wine will leave you dreaming of long weekend, warm weather, and time spent by the water!
The light flavors and crisp finish make this a versatile wine able to stand up nicely with a wide range of lighter fare including seafood, salads, chicken, chilled pasta, lobster, and pork. This wine is perfect for the beach, sitting by the pool, and a summer BBQ!
We are excited to be offering our Rosé in both a 750ml bottle and 375ml can to make it easy to take your favorite wine with you wherever you may go—on the boat, on a hike, to the beach, gardening, or simple lazing by the pool!
Shop Rosé Wines in Bottle & Cans!
We are thrilled to announce the release of our 2020 Pinot Grigio, which recently won Gold at the 2021 New York Wine Classic! Our signature white wine from the very beginning, we are proud to say that this particular vintage is one of our best. While 2020 was a rough year for a number of regions, it was a good year to grow white wines on the North Fork!
A Closer Look: Behind the Bottle
After the grapes are harvested, arrive at the winery, are de-stemmed and crushed, they undergo fermentation. Once the yeast have consumed all of the naturally occurring sugars in the grape juice turning it into alcohol the yeast cells die and precipitate out of the solution, settling to the bottom of the tank. The solids at the bottom of the tank are known as the lees and are most often referred to when making sparkling wine.
For the last two years we have been using a newer winemaking technique in our white wines. Once the wines finish fermentation they are racked off the fermentation lees and these lees are put aside. The fermented wine is then filtered, heat stabilized, cold stabilized, filtered again and then the fermentation lees are reintroduced to the finished wine. The wine ages sur lie (aka on the lees) post-fermentation for 4 months. This aging process adds an extra layer of richness and complexity to the wine which is evident in the long, rich finish on the wine.
What Made 2020 Special?
2020 was an excellent year for white wines. We had slightly cooler than normal nights as well as cooler days during the harvest period which retained acidity and fruit intensity in the grapes. Because of these cooler conditions the fruit ripened a little slower but held its acidity meaning that we harvested a little later than normal leading to extended fruit development. All of these factors led to wine in the bottle which is bright and crisp with robust and nicely developed fruit flavors.
Food & Wine Pairing Suggestions
Pinot Grigio is one of those white wine varieties that pairs with a huge range of foods including cheese, seafood, chicken, pasta, and more. While there are a plethora of great options to choose from when pairing this wine, one of our all time favorite pairings is Pinot Grigio and Lobster! Nothing says "Hello Spring" like a fresh lobster and a cold glass of Pinot Grigio! No matter what you choose, here's to good food, good wine, and good company!
Learn More About our New Release—2020 Pinot Grigio
Sometimes you stumble upon something special in the least likely places. A few weeks ago while walking the isles of Costco I stumbled across two beautiful, whole Bronzino. Now Costco is not usually my go-to for fish—living on the East End there are so many excellent fish shops (think Brauns Seafood and Southold Fish Market)—but sometimes a girls gotta do what a girls gotta do.
After scouring the inter-webs searching for the perfect preparation I happened to stumble across Girl in the Kitchen's Greek Whole Roasted Bronzino recipe, and the rest is history!
This recipe has quickly become a staple in our house and is perpetually in the rotation. This simple recipe with its clean, crisp flavors pairs beautifully with a bottle of Sauvignon Blanc. The fruitiness and soft minerality of the wine play beautifully with the delicate almost sweet flavors of the fish and the richness of the feta on the spinach salad nicely offsets the subtle richness and depth of the wine!
With vaccines on the horizon and the possibility of dinner parties inching closer to reality every day, I am looking forward to the days ahead when I can have friends over to enjoy this meal, but until then, I'll be having luxurious meals for 2 at home and feasting on these delicious fish!
Pro Tip: If you have extra fish at the end of the meal, shred it into small bits and make into crab cake style patties, a great way to up-cycle to turn one meal into two!
Discover more Cooking with Suhru recipes and Food & Wine Pairings!
Ever wonder what the best way to store your wine is? Suhru Wines Director or Sales & Marketing offers a few suggestions on how to store your screw cap wines in "All about Wine Storage and Preservation at Home: Tips from the Experts" on The Porch.
The short answer—same as any other wine! When planning your wine storage you want to keep in mind two things, light exposure and temperature, both which will degrade wine over time. Wine is best stored in a cool dark environment, such as a closet or basement. However if you are keeping your wines in a basement be mindful of humidity levels in the summer. Wines under screw caps do not need to be laid down like traditional cork closed bottles as you don’t have to worry about the cork staying wet. So with a screw cap wine, find a cool, dark place, lay them down or leave them standing up, and let your wines age!
Every month we feature one of our wines, and this month is no different. As we usher in Spring and enjoy those beautiful first warm, sunny days we are proud to be highlighting our 2019 Sauvignon Blanc as our April Wine of the Month!
While I would (and have) happily argued that this wine is excellent in any season, I especially love it in the Spring. This wine has a soft, delicate flavor with a nice fruitiness and crisp finish that gently leads you into the warmer months while the subtle minerality begs to be paired with the local seafood and produce that is once again appearing on farm stands across the East End. Maybe it's just me, but is it really Spring if you haven't sat outside in the backyard with a glass of Sauvignon Blanc and a plate of freshly shucked local oysters?!
This month we have a number of exciting announcements and blog posts that we will be releasing over the coming weeks, so be sure to check back every Wednesday for exciting recipes, a special giveaway with our friends at Peconic Gold Oysters, and so much more! Plus, as an added bonus, throughout the month of April we are offering $6 glasses of Sauvignon Blanc at the Tasting House, be sure to make a reservation!
A Closer Look
Possibly our best ever, the 2019 Sauvignon Blanc saw changes to our winery program and we couldn't be happier with the results. As you taste this wine you may notice after the initial fruitiness of the wine subsides—gooseberry and lime on the nose and Fuji pear on the palate—you get a nice richness and round mouthfeel accentuated by an almost creamy character. With white wines we often associate creaminess or buttery characteristics with barrel fermented whites, and while this wine does not ever come into contact with oak it does have that rich, creamy depth and complexity on the finish. A newer winemaking technique that we introduced to our white wines in 2019, this wine spends 4 months sur lie after it has completed the fermentation. This process gives it that richness and added depth of flavor.
The term "sur lie" which means "on the lees" in French and refers to the process of aging a wine in contact with its fermentation lees aka the dead yeast cells. But let me step back for a moment and explain—during fermentation, yeast is introduced into the freshly crushed grape juice. The yeast cells actively consume the naturally occurring sugars in the grape juice, producing alcohol, and releasing CO2. When the yeast cells have consumed all of the sugars in the wine, they die and precipitate out of the solution, settling to the bottom of the tank.
These dead yeast cells are then referred to as "lees" and are usually racked off or in other words separated from the wine at the completion of the fermentation process. However in some cases these lees are saved and reintroduced into the wine during the aging process to add a further depth of flavor to the wine, which is what we have done with this vintage. The extended aging sur lie adds a hint of creaminess, a little more roundness to the mouthfeel, and an extra level of depth that you wouldn't see otherwise making it a more interesting and complex wine all around!
Spring has Sprung on the North Fork which calls for celebration! It has been a long, cold, snowy winter on Long Island and as much as we love winter and cozying up at home by the fire, we have been eagerly awaiting the changing of seasons. We are excited to once again be able to enjoy the sunshine, our backyards, and all of the wonderful outdoor activities our region has to offer!
There are so many amazing things to do on the North Fork and some of our favorites involve being outside and enjoying your surroundings, whether thats hiking through the woods, lazing on the beach, or sipping on a tasting at one of Long Island's many wonderful winery tasting rooms! We hope you will get the chance to enjoy the outdoors in the coming weeks and make the most of this wonderful season!
So here's to Spring and all of the wonderful things that come with it—warm weather, sunshine, longer days, enjoying being outside, backyard BBQs, cold wine, blooming of flowers and so much more!
Break out the Gloves & Garden
One of the best things about the weather getting warmer is that you can break out the gardening gloves, enjoy some time in the sunshine, and get to work! Once I have done my backyard cleanup and planted any new flower additions to the beds around my house I get to work on my favorite part of gardening season—planting fresh herbs!
If you are like me and enjoy cooking, there is nothing better than being able to step out your backdoor and pick a handful of fresh basil to whip up a homemade pesto, picking some rosemary to toss with roasted potatoes, grabbing some cilantro to mix into guacamole, or picking some fresh parsley to add a little garnish to your favorite dish!
So stop by your local farmstand or garden center (we have som many wonderful options on the North Fork!) pickup some fresh herb plants, crack open a bottle or can of Rosé (my #1 gardening wine pick) and get to work planting your backyard garden, or window sill herb garden! In addition to elevating your meals and the satisfaction that comes from planting something and watching something grow, you get a perfect excuse you get outside and enjoy the Spring sunshine!
Take a Walk by the Water
Being that we are an island, there is never a shortage of coastline to explore! There are so many excellent places to get outside and take a walk on the East End. One of my particular favorites this time of year is downtown Greenport! This bustling little seaside town has yet to reach its peak "in season" months and is not yet bustling and busy making it a perfect time (in my book) to go take a stroll and explore the town!
Greenport is the largest downtown area on the North Fork and is full of excellent restaurants, quaint little shops, the waterfront, docks, and carousel, all perfect ways to fill a Spring day!
A few of our personal favorites in Greenport are: Stop by Little Creek Oysters to shuck your own fresh oysters! Head to Crabby Jerry's for no frills seafood and waterfront dining. Looking for a more eclectic meal? Olive Branch offers gorgeous alfresco dining and delicious Mediterranean fare. If you're looking for something more casual, relaxed, and of course delicious, look no further than First & South! There really are no bad choices when it comes to Greenport, so take a walk and explore!
Relax with a Can
About a year ago in Spring of 2020 we released our first ever Suhru Wines in cans—offering our Pinot Grigio and Rosé—a year later we are very pleased to say they have been a huge success and we are looking forward to watching them continuing to grow!
The great thing about wine in cans is how portable and convenient they are! Heading to the beach or out on the boat? Throw a 4-pack in the cooler! No need to worry about packing glasses or bringing that heavy glass bottle home with you. Whether you are taking them on the go, sipping on a can while you garden and take care of things around the house, or while enjoying a quiet moment on the porch after a long day, you can't beat their convenience!
Plus the truly great things about cans (and one that we don't often talk about) is because aluminum is an entirely opaque material there is no risk of light or oxygen exposure to the wine, ensuring that it is as fresh, crisp, and bright the day you open it as they day it was canned!
Pack a Picnic
If I had to pick an all around favorite North Fork activity this just might be it—I love picnics! We have so much open space out East and when you combine a selection of tasty treats, either from my kitchen or one of the local shops, with an afternoon spent outside enjoying a few hours by the water, in a park, on the beach, or simply in my backyard, it just makes everything better!
No need for anything fancy, you can pickup a few snacking favorites at the grocery store and pack a bottle of wine, but if you're looking to step up your game stop into one of these great shops on Love Lane for a delicious and vast selection of snacking and light dinner options. A few of my picnic necessity go-to shops are: Lombardis Love Lane Market which has everything you could possibly want for a picnic including meats, salads, spreads, and bread options to prepared hot items and a nice selection of sweets. Next stop is the Village Cheese Shop which naturally has a wide selection of cheese, so pick out a favorites or two, grab and accouterments you like such as crackers or spreads and then head around the corner to Agora to round out your picnic with a few eclectic items. Agora Greek Market has a wonderful selection of traditional Greek desserts, olives, cheeses, and my favorite dolmades!
Wherever life takes you on the North Fork this Spring you are sure to enjoy! Here's hoping everyone has a chance to get outside, enjoy the sunshine, and maybe enjoy a glass or two! Happy Spring!
Looking for More To Do on the North Fork, Checkout the "Out East" section of the Suhru Blog!
We are VERY excited to announce the release of our 2019 Dry Riesling, a wine that is already creating waves in the wine world! Our 2019 Dry Riesling was recently awarded a Double Gold medal and a 96 point score from the 2021 International Eastern Wine Competition! Not a bad way to kick off a new vintage release!
A Closer Look: Behind the Bottle
As in years past, our 2019 Dry Riesling was made entirely in stainless steel tanks to accentuate the minerality of the wine which brings out the bright, crisp acidity on the finish. When it comes to acidity in a wine, what you taste is driven by the pH.
The More You Know: In chemistry, pH is a scale used to determine the acidity or basicity of a liquid. The higher the pH the more basic the liquid, the lower the pH the more acidic it is.
Over the last few years the pH of our Dry Riesling has sat around 3.2 with 8 g/L of residual sugar. However in the 2019 vintage we saw a more vigorous growing season with more sun days at the vineyard in the Finger Lakes where we grow our Riesling fruit. Because of this, the grapes ripened earlier than in years past resulting in riper fruit while the pH remained low—the ideal scenario when it comes to growing white wines. Therefore our 2019 Dry Riesling has a slightly higher residual sugar than years past at 9g/L to balance its lower pH of 2.8.
Why is Acidity So Important?
When it comes to taste there are five main flavor categories—salt, fat, umami, acid, and sweet. In the wine world we tend to focus on acid and sweet, pulling in the other three when we are talking about food pairings.
Acidity and sweetness fall on opposite ends of the flavor spectrum so when you have a wine with residual sugar, the lower the pH the less sweet it will taste, as the brightness of the acidity comes through as the primary flavor. This phenomena is on prime display in our 2019 Dry Riesling which jumps from the glass upon first sniff. With bold, bright aromatics this wine has rich notes of honey and apricot mingled with a slight hint of plum on the nose with crisp notes of clementine, white peach, and starfruit on the palate.
Food & Wine Pairing Suggestions
An extremely food-friendly wine, known as one of the favorite food pairing wines by sommeliers, our Dry Riesling pairs wonderfully with a variety of Asian cuisines and spicier foods such as sushi, curries, Thai foods, dry rub barbecue, and more! This wine's rich minerality, vibrant fruit notes and bright acidity will leave you craving a cheese plate and a platter of blackened fish tacos! We will be releasing more information on this wine and a number of fun food pairings over the coming weeks, so stay tuned! Can't wait for more? Checkout our recent "Cooking with Suhru: Vegetable Curry & Dry Riesling" post!
Learn More About our New Release—2019 Dry Riesling