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Forge Cellars Classique Dry Riesling*Packaging may vary

Forge Cellars Classique Dry Riesling

Riesling /


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Category
Riesling
Body
Light
Sweet-Dry Scale
Semi-Sweet / Off-Dry
Style
Sweet & Bold
Food Pairing
Duck & Game Bird, Cheese - Fresh & Soft

Product Description

"We are a small, artisanal producer focusing entirely on Dry Riesling and Pinot Noir. We are made up of three partners —French Winemaker-Grower, Louis Barruol of Château de Saint Cosme in Gigondas and American partners Richard Rainey, and Justin Boyette." "Irrespective of acidity, at Forge Cellars we consider less than 4 g/L (grams per liter) or 0.4% R.S. to be considered dry. Relating the notion of dryness to the level of acidity is not completely foolish, but it is not completely clever either. Because this sensory notion of how the wine feels is impacted by several additional parameters such as bitterness, saltiness, minerality, alcohol levels, and many others, why just take one of them to measure against sugar? We cannot talk about dryness relative to sensations. At Forge, we prefer a proper, objective, and understandable scale that considers the limit between dry and non-dry at 4 g/L of residual sugar. This same definition of “dry” at 4 g/L or less was passed by the General Assembly of the International Organization of Vine and Wine (OIV Resolution no.18) in 1973. It was three years later when the same definition was passed into the European Commission rulebook (Regulation 1608/76) that an exception for high acid wines was added. The exception states that a wine is dry if it has a maximum sugar content of 4 g/L or 9 g/L maximum if sugar does not exceed acidity by more than 2 g/L. It is not known how this exception came to be or what sensory science was used. At Forge Cellars, we systematically adhere to the less than 4 g/L threshold because this is how we want to express our idea of what we call “Bone Dry” Riesling. We have experienced perfect balance, precision, style, finesse, and terroir expression between 1.5 g/L and 4 g/L. This low level of residual sugar creates stable wines that allow us to work at very low total sulfur levels, and can firmly be considered “dry.”"

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