The Washington grapes that we choose for the Sweet Riesling are picked riper than the grapes for the dry Riesling. We use a small amount of yeast to encourage the fermentation to stick — or keep it from becoming completely dry. We ferment at low temperatures in stainless steel tanks. Like our Dry Riesling, this is another no oak, no malolactic wine. To stop the fermentation we use our centrifuge, which separates the yeast and the wine... this concludes the fermentation. We leave a good amount of carbon dioxide in the wine to create a lively feeling to the wine — although it's not spritzy.
The resulting wine is moderately sweet and refreshingly low in alcohol — less than 9% — with flavors of pineapple and peach. Our Sweet Riesling brings perfect balance to all fiery fare — especially Thai, Szechwan and Caribbean cuisine... or simply enjoy as an aperitif.
Alcohol 8.5% Residual Sugar 6.9% pH: 3.03 TA: 0.95
89 Points! Soft and sweet, with pretty lemon custard and cream flavors, finishing gently. Drink now. 110,000 cases made. — HS —Wine Spectator Web only 2012
90 Points! A young wine with halbtrocken sweetness, this has ample weight and juiciness but remains clean in its pineapple flavors with a bright finish. For a green curry with mussels. — Wine and Spirits March 13th 2012
89 Points! Soft and sweet, with a grapefruit edge to the pear and lemon curd flavors. Drink now. 69,000 cases made. — HS — Wine Enthusiast November 2011
89 Points! Sweet and succulent, this is light in texture, offering a juicy mouthful of minty pear and floral flavors that linger on the open finish. Drink now. 90,000 cases made. —HS —Wine Spectator June 15th 2010
88 Points BEST BUY!This wine reaches just 8.5% alcohol, with 7% residual sugar, and plenty of backing acidity. CO2 from fermentation is left in the wine to give it a little soda pop feeling to it. A perfect transition from White Zin for the new wine consumer. Simple, but balanced and pleasurable, with flavors of peach, sugar, Meyer lemon and orange candy. — P.G. — Wine Enthusiast August 1, 2010
89 Points. BEST BUY! A low-alcohol, high-acid, moderately sweet Riesling with far more complexity and elegance than you usually find at this price level. The fruit tastes of orange candy and tangerine, boosted with a little hint of honey.
— Wine Enthusiast, October 2009 (Paul Gregutt)
89 Points BEST BUY! Pleasant, definitely sweet, but carried by ripe fruit and moderate acids. ine streaks of honey enliven the midpalate and continue on through the clean and sappy finish. Just a hint of diesel suggests some flavors yet to emerge. This is very solid, well-crafted effort. Wine Enthusiast, June 2009
89 points! Full straw-yellow. Subtle hints of stone fruits and spices on the nose. Thick and rather sweet, but with lovely acid grip framing the juicy peach and ginger flavors. An enticing fruit bomb with a chewy, layered texture
— International Wine Cellar November 2008
Randall Grahm's workhorse wine sees no oak or malolactic fermentation. Sweet pineapple, ripe stone fruit, 7 percent residual sugar and only 9 percent alcohol make this affordable bottling a great partner with salty or spicy food. — San Francisco Chronicle, November 2008
88 Points BEST VALUE! Definitely sweet, but balanced with enough acidity to make it feel refreshing... offering pineapple, mango and a touch of honey as the finish lingers.
— Wine Spectator, April 2008
Though the label states "Sweet Riesling," it isn't overly so. The color is a pale watery yellow. The aroma is muted, with a little green fruit and herbal quality. The taste is bright and expressive, and at 8.5 percent alcohol with a touch of sweetness, it'll take down any amount of ketchup. — The Arizona Republic, January 2008
The bold flavor of Mexican mole can be a wine-pairing challenge. The heat of chile peppers often makes red wines taste bitter or alcoholic. So try a slightly sweet white wine like Pacific Rim Sweet Riesling. With just 8.5% alcohol, intense tropical fruit and lime flavors, and generous sweetness, this thirst-quenching sipper cools the heat while curring rich sauce with good acidity. — Cooking Light, December 2007
Balance is what Riesling is all about, and although this wine has a high (7 percent) residual sugar, it also has enough acidity to keep it from being flabby. Its bright peach and pineapple and other tropical flavors are a great match with spicy Thai or other Asian foods. — Seattle Magazine, November 2007
Sweet, yes, but in a balanced way; this is a wine for dinner, not dessert. Clean nose of stones, tangerines and candied plum; mouth-filling palate with tangerine and candied lemon on the finish. Ideal with sweet Asian dishes. Refreshingly, just 8.5 percent alcohol by volume. — The Oregonian, September 2007