Dr. Konstantin Frank Dry Riesling, 2008: Revisited

With Thanksgiving just finished, I thought I’d dash down another quick entry about one of my favorite New York State wines, produced by a pioneering family I have written up before: the Franks. Dr. Konstantin Frank, responsible for developing many Vinifera grape varietals and hybrids, such as Seyval Blanc, on New York soil. Their wines are always of high quality, consistently delicious, and remain good values from the Finger Lakes region. As it also happens, I find these wines perfect for the holiday season: they are generous, have some depth, but don’t crowd out anything else on the table. This wine, in particular, demonstrated some of its aging potential when I opened it while trying candidates for this year’s Thanksgiving dinner. It has come a long way, to say the least.

In the glass, the 2008 Dr. Konstantin Frank Dry Riesling is still a pale straw color, tinged green. The first swirl elicits aromas of summer peach, flint, and a touch of pear and petrol. In the mouth, this wine reveals an almost viscous texture balanced to incisive acidity, demonstrating great focus at this price point. In this 2008 vintage, we can easily observe the Riesling transparency: that sense that the fruit, each singular element of its personality, is right there. Finishes nice and smooth, with more soft peach notes, and some really interesting honeyed notes wreathed with a touch of smoke. 12% ABV; heavier than most German takes on what is essentially a Kabinett. I would pair this with… yep, turkey. Or possibly glazed pork loin with potatos and steamed vegetables. $16 nabs you a delicious Thanksgiving. Do it.

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