Dr Konstantin Frank 2006 Dry Riesling

I feel that this Riesling is a shining example of the quality that is possible here in the Finger Lakes. I think in a word the best way to describe this wine is dimension. By this I mean that the wine has many layers of flavors and develops in the glass over time. Wines of a lesser quality many times will have one dominate flavor and that is all that can be tasted. Wines with dimension are so much more interesting and fun to drink.

Upon your first whiff you are sure that this is a Dry Riesling with its pronounced citrus nose of grapefruit and lemon. Often Dry Riesling will take on more of a citrus nose when compared to semi dry Riesling that often exhibit stone fruit qualities such as peaches or apricots.

My first impression was one of racy acidity which led to tart sour apple and lemon. Eventually that gives way to a very pronounced taste of grapefruit. As it developes in the glass secondary flavors of pear and peach began to emerge. The after taste was one of crisp acidity that was nicely balanced by the strong mineral backbone.

Suggested Recipe:

Farfelle with Chicken Sausage, Grape Tomatoes & Mushrooms

-1 lb farfalle pasta (bow tie)
-1/2 lb grape tomatoes (Finger Lakes)
-1/2 lb crimini mushrooms
-2-3 large cloves of garlic (Finger Lakes)
-l lb chicken sausage
-3-4 tbsp grape seed oil (Finger Lakes)
-2 tbsp fresh chopped parsley (Finger Lakes)
-1/2 cup parmesan cheese
-salt
-pepper

-begin by skewering the grape tomatoes and mushrooms (whole)
-drizzle with grape seed oil and sprinkle with salt and pepper
-grill the chicken sausage, tomatoes and mushrooms
-meanwhile prepare a pot of salted and oiled water for the pasta
-chop the garlic and sweat with the grape seed oil being careful to not allow the garlic to brown (set aside)
-remove everything from the grill.
-slice the mushrooms and chicken sausage
-once the pasta is done add to the garlic and oil mixture
-toss in the tomatoes, mushrooms, sausage, parsley, cheese and sprinkle with salt & pepper
-be sure to reserve some of the parsley for garnishing