An medium-dry or semi-dry wine is hard to perfect: there needs to be a spot balance between acid and sugar. Ideally the ratio is 1.0 to 2.0 acid to sugar according to the International Riesling Federation’s Sugar Guidelines. These balanced wines are also exceptional with food: entrees, mains, desserts and cheeses.
d’Arenberg, The Dry Dam, Riesling, McLaren Vale, Adelaide Hills, 2017
Fruity aromas of green apple, lime flesh, lemon skin and lime sorbet. A focused palate of delicious tart, juicy green Granny Smith apple slices and drops of pure lime juice that carries long. The balance is commendable as the acidity threatens to screech but is tamed with the calming roundness of the residual sugar. An exemplar off-dry riesling.
Wine sample courtesy of d’Arenberg