Just came across a good Tuna recipe on the web (click here for the recipe) where the writer (Mark) used our Dry Riesling for food pairing. Thank you for the recommendation Mark! Looking forward to try the dish!
Just to clarify the “hybrid” status of our Dry Riesling, we have always blended 15% + of Mosel Riesling in our Washington Riesling to give it a bit more zesty acidity and reduce the final alcohol ofthe wine. The label on Mark’s blog in the 2006 vintage (20% German). The Mosel wine always comes from our dear friend Johannes Selbach in Zeltingen (Johannes owns the Selbach Oster estate and also a negociant business).