Posts Written OnJanuary 24, 2012

By Lenn Thompson, Executive Editor My Finger Lakes-focused colleague Evan Dawson and I sometimes lament what sometimes happens to Finger Lakes riesling when it’s fermented dry. Depending on the fruit and the winemaker, the wines can become shrill, hollow and overly austere. Casually, we refer to them as “lemon water riesling.” That’s not a compliment. It seems though that dry rieslings from longer and/or warmer growing seasons — like the long 2010 one — tend to avoid this problem more often. Billsboro Winery 2010 Dry Riesling ($16) is an fine example of that. Made from fruit grown at Sawmill…