Rieslings play well to foods with a touch of sweetness in them, including ripe fruits, roasted vegetables and roasted meats, whose sugars caramelize during cooking. Many Asian dishes that call for adding a small amount of sugar in the sauces would work well with this wine. Or try meaty white fish and luxurious shellfish like lobster and crab. For a stunning cheese course, serve the wine with ripe artisanal Brie accompanied by grilled apricots and toasted almonds.

Serve well chilled (47°F).

The 2009 season was one of the warmest on record, resulting in very ripe fruit. This Columbia Valley Riesling offers heady aromatics of kiwi, tangerine, nectarine, ripe pineapple and savory spices. White peach, sweet pear and honeydew melon flavors, along with a subtle minerality, are followed by a firm acidity. Overall, this is a beautifully balanced wine.