A Vertical Riesling Tasting
Because we have a group of fanatical Riesling lovers amongst our close friends we decided on a dinner party with a difference – a tasting of our Central Otago Rieslings from 2005 until 2010. Starting with locally caught (from the Ohau channel -thanks Mike!) and smoked salmon (thanks Scotty from The Fridge, Alexandra!) with sour cream and capers followed by a curry dinner. We had a range of fragrant curries including Beef Rendang and an Eggplant Masala both of which were very good with Riesling. I used beef cheeks for the beef curry – a wonderful rich gelatinous meat which does not dry out as some beef cuts do.
As usual our friends gathered around the kitchen bench for the tasting! Our Rieslings are all dry or off-dry, the colour of the oldest quite golden and the younger ones a pale straw colour. When older, Riesling develops deeper caramelised flavours which some inelegantly describe as “kerosiny”- but quite delicious. The younger ones are fruity and light with a backbone of acidity, which softens with age.
Starting a dinner party with a tasting such as this seems to break the ice rather quickly!