WineXpert How to bump up a light wine?

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Norton

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I will be making a Washington Riesling that I have thought in the past was a little thin. I like the way it turns out otherwise-bone dry and crisp. What can I do to bump up the texture a bit, say from light to light/medium? Raisins or banana added to the primary come to mind but that is only a guess on my part.
 

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