The 2006 grape-growing season was a relatively cool one, especially sandwiched between two years (2005 and 2007) that were among the warmest (and driest) in recent memory. The reds from 2006, in general, are lighter and less intense. It also means that 2006 was a good year for local whites it seems. Natural acidity was preserved a bit more than in 2005, which is certainly a good thing.
Peconic Bay Winery's 2006 Riesling ($18) shows off that acidity very nicely.
It pours an extremely pale yellow with a subtle greenish tint. Floral aromas lead on the nose along with ripe pears and lemons. Secondary flavors of pineapple and even a little petrol add complexity and personality.
On the palate, it is medium bodied and seems a bit bigger than previous vintages, with loads of ripe, juicy pear and citrus flavors balanced by tongue-tingling, minerally acidity. The clean, lingering finish is highlighted by a citrusy-floral note at the very end that invites sip after sip.
Riesling is known as a versatile, food-friendly variety and this wine is a prime example. There aren't many foods that this wine wouldn't complement (other than red meat preparations).
Long Island isn't known for its riesling, but winemaker Greg Gove does consistently good, and often great, work with the grape on the North Fork.
Grape(s): 100% riesling
Producer: Peconic Bay Winery
AVA: North Fork of Long Island
Rating: 3.5 out of 5 | Very good-to-Delicious)