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Gavin Trott
Grape Stomper
Posts:112
 | | 01/14/2003 1:31 AM |
| Hi Stephen, thought I'd better do Riesling next since you're trying them.
Riesling
Riesling is of course the grape most associated with Germany where the best examples of it are stunning, world class wines. Here in Australia we are probably the only other country to give this fabulous grape the care and attention it deserves. Indeed, for many years it was the most popular Australian white wine, only recently succumbing to the world wide fashion trend to Chardonnay. To me it still produces more good wines, and perhaps more to the point, less bad wines, than Chardonnay.
The wine is made to capture the essence of the grape, no oak, few wine maker's tricks, just grape to wine. After picking, the grapes are crushed then generally removed from the skins either immediately, or after a brief period, while the rest of the task is to control the speed of fermentation and keep the oxygen away from those fragile flavours. The wine will ferment in stainless steel containers, chilled to control the fermentation speed, and under an inert gas blanket. When finished the wine will be stored for a short period then bottled to keep those primal fruit flavours. In fact, we have been drinking the 1996 Rieslings now for some months, and very good indeed they are.
In Australia Rieslings are grown in many regions, but only in 3 or 4 areas are the best wines produced. The regions to watch out for are, in my order of preference only, Clare/Watervale, Eden Valley, Great Southern, Western Australia and pockets of the Adelaide Hills and Tasmania. Good wines are produced elsewhere, but not with consistency or reliability.
Young Riesling will smell of freshly crushed grape, lime, citrus, tropical fruit and floral smells. A friend of mine once described a Riesling as smelling like 'orange blossom dipped in lime juice”, flowery language, but that is what the wine smelled like.
They tend to have firm acid finishes, the Clare region typically producing steely or flinty finishes with tropical overtones in the young wines. They taste of fruits, limes, lemons, and passionfruit, often with floral and even mineral edges to them, are long and zingy on the finish, and are the perfect accompaniment to a range of sea food.
Rieslings that taste so fresh and exuberant when young age surprisingly and remarkably well. As the years go by the primary fruit fades to be replaced by toast, honey, nuts and 'kerosene', that traditional yet hard to describe smell of good older Rieslings. In fact, it is often a difficult choice, drink young or cellar.
Many go through closed periods between youth and maturity, so personally I like to drink them young and fresh, or after 5 years, but they can become slightly awkward at about 1 to 4 years of age.
These wines are absolutely designed for seafood, especially freshly grilled fish. It also goes really well with lobster as long as you avoid heavy sauces, just the delicious lobster flesh, and the zesty limes and citrus of the wine, a match made in heaven.
Another worthwhile fact is that now is the time to try these wines. The currently available 2002 vintage is the best for the previous 10 or more years, most are still available, and almost all of them great wine bargains at $Aud20 or less pb (That’s about $US12 or less per bottle).
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| Jeremy Matthew
Barrel Sampler
Posts:2067
| | 01/14/2003 1:43 AM |
| Quote". Here in Australia we are probably the only other country to give this fabulous grape the care and attention it deserves". What about Alsace and us your neighbours NZ? Riesling has made huge leaps and bounds in recent years here.
Aside form that nice notes, thank you again Gavin, much appreciated. | | | |
| love_cab_chard
Master of Wine
Posts:12497
| | 01/14/2003 1:52 AM |
| | Why doesn't CA produce these? Are they Not able (env, conditions, etc...)? Any one know? | | | |
| Jeremy Matthew
Barrel Sampler
Posts:2067
| | 01/14/2003 2:26 AM |
| | You need particularly cool winters to ensure the acids will be high enough or the riesling will be flably. CA's winters are too mild for the production of balanced rieslings. | | | |
| Gavin Trott
Grape Stomper
Posts:112
| | 01/14/2003 2:58 AM |
| Hi Jeremy
What about Alsace and us your neighbours NZ? Riesling
Alsace gets my apologies, New Zealand, well the jury's out I think, a bit like Aussie Sauvignon Blancs, there are good ones, but they tend to be the exception not the rule.
Too harsh?
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| Gavin Trott
Grape Stomper
Posts:112
| | 01/14/2003 2:58 AM |
| Forgot to mention
Posted a few tasting notes in the Australian wine section.
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| stemor
Collierville, TN
Wine Thief
Posts:2818
| | 01/14/2003 2:59 AM |
| Gavin,
Great job on describing what I experienced Saturday night.
I decanted an '02 Petaluma Hanlin Hill for two hours before rebottling it, chilling it, and taking it to the restaurant. Even THEN it had that distinct lime/orange characteristic, with near-searing acidity and clearly defined citric fruits. It went WONDERFULLY with an appetizer of crablegs & crab cakes. It almost literally knocked my favorite waiter, with whom I share all of my wines when I go to dinner, off his feet.
I moved on to a sweeter (JJ Prum Kabinett) version of the same grape, then finished up with an Auslese that really was more of a BA/TBA. It was quite a demonstration of the remarkable capability and versatility of this grape.
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Cheers, y'all | |
| Jeremy Matthew
Barrel Sampler
Posts:2067
| | 01/14/2003 4:55 AM |
| Gavin,
Up until three years ago I would have agreed with you on the NZ riesling (so its recent but hey.) Admintantly in recent tastings the top NZ rieslings weren't rated (its got to do with release dates) but there are some very good riesling available now.
However in comparison to the large number of Aussie they are certainly less numerous and commonly available.
Grosset, Pewsey Vale and Petaluma (thanks again for the great notes) are my favourites. | | | |
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