Dr. Konstantin Frank Dry Riesling

About this wine

The flagship wine of Dr. Konstantin Frank Winery and the wine that started the Vinifera Revolution in the Finger Lakes. A blend of over 40 Riesling cuvées sourced from high-elevation Keuka Lake vineyards planted as early as 1958, this bone-dry white is tart, citrusy, and intensely aromatic. Vibrant notes of orange zest, green apple, lime, ripe apricot, and delicate acacia blossom are layered over a distinct steely, shale-driven minerality. Fermented in stainless steel with specially selected German yeasts chosen to emphasize mineral and citrus character, using an anaerobic philosophy throughout to preserve purity and freshness. Crisp apple acidity carries through to a long, layered finish with bright citrus and mineral tension. No malolactic fermentation preserves the wine's signature precision.

Sommelier's Note

"This is the wine that proved New York could grow world-class vinifera — and it still delivers decade after decade. Mineral-driven, impeccably balanced, and absurdly food-friendly at its price point. Every serious Riesling enthusiast should have a bottle."

Food Pairings

Versatile and food-friendly across a wide range of cuisines. Its laser-focused acidity and steely minerality cut through rich textures and balance heat beautifully. Pairs exceptionally well with fresh oysters on the half shell, grilled white fish, shrimp ceviche, scallops, spicy Thai and Vietnamese dishes, and goat cheese. Also works brilliantly with sushi, sashimi, and lightly seasoned Japanese cuisine.

When to drink it

Ideal for summer patio gatherings, oyster bar outings, seafood dinners, sushi nights, or as a sophisticated aperitif before any meal. A reliable choice for dinner party hosting.

Specs

Grape Varieties

Riesling

Style

White

Price Range

¥3,500-6,000 (approx. $17-19 USD at US retail)

Terroir & Winemaking

100% Riesling. A blend of 40+ individual tank selections evaluated through repeated blind tastings. Grapes are hand-harvested in the cool of early morning to minimize oxidation. Whole-cluster pressed with an anaerobic philosophy maintained from grape to bottle using dry ice. Cold-temperature fermentation in stainless steel with specially selected German yeasts that emphasize mineral and citrus notes. No malolactic fermentation. Alcohol: ~12%. Residual sugar: ~7 g/L. Soils: shallow, shale-based with gravel. Vineyard blocks planted 1958–2012.

Frequently Asked Questions

Is Dr. Konstantin Frank Dry Riesling actually dry?

Yes — it is bone-dry with about 7 g/L of residual sugar, well below the threshold the palate perceives as sweetness. Despite the riesling stereotype, this wine has no perceptible sweetness at all.

What does Dr. Konstantin Frank Dry Riesling taste like?

Expect vibrant citrus (orange zest, lime, lemon peel), green apple, ripe apricot, and chamomile tea aromas, with a palate driven by crisp acidity, steely shale minerality, and a long, refreshing finish.

What food pairs best with this wine?

It shines with fresh oysters, sushi and sashimi, grilled or steamed white fish, spicy Thai and Vietnamese dishes, shrimp, scallops, and goat cheese. Its high acidity balances both delicate and bold flavors equally well.

How long can I age this wine?

It is delicious upon release and best enjoyed within 3 to 5 years of the vintage to appreciate its fresh citrus and floral character. Well-made vintages can evolve for up to 8 to 10 years in proper cellar conditions.

Why is Dr. Konstantin Frank historically significant?

Dr. Konstantin Frank, a Ukrainian immigrant viticulturist, planted the Finger Lakes' first vinifera vines in 1958 and founded Vinifera Wine Cellars in 1962, proving that European grape varieties could thrive in New York's cold climate. He was inducted into the Wine Spectator Hall of Fame in 2001.