Sure, you can let the yeast do its thing and ferment to dryness, but if you are shooting for balance and depth of flavor, it's not that simple. It takes good, ripe fruit (and I'm not just talking sugar levels here) and a deft hand in the cellar. Without careful attention, you're left with what I often term "acid water" -- crisp wines without much of anything going on beyond acidity.
Dave Whiting, co-owner and winemaker at Red Newt Cellars, successfully walks the tightrope with Red New Wine Cellars 2007 Dry Riesling ($24).
Aromas of gunflint and petrol are layered with Honeycrisp apple, lemon and almond on a nose that belies this wines relative youth.
That apple character is much more dominant on the palate, with a fine citrus edge. The ripeness of the vintage is shown in the breadth this wine shows on the palate, with good acidity bringing balance, if not linear focus. There is a line zest note on the end of a medium-long finish as well.
Producer: Red Newt Cellars
TA: 7.4 g/l
Case Production: 306