“Riesling is rowing back. After years of repetition (especially by Jancis and me) that Riesling is the best white wine grape of all – or at least equal first with Chardonnay – it’s getting a grudging acceptance in a market super-saturated with Sauvignon Blanc.
What Rieslings are we buying, though? Not the crystal-pure, infinitely varied interpretations from its natural home, but strangely typecast versions from Australia, a slightly bizarre blend (or so it seems) of lime juice and kerosene.
Does the reason lie, perhaps, in the infinitely varied interpretations? ‘I thought it would be sweet’ is what I hear nine times out of 10 when I trick a friend (yes, it’s that bad) into tasting one of my favourites from the Mosel or Rhine.”
Hugh Johnson (Decanter Magazine, August 2010)
Featured on the Spin Sip page of VINES‘ latest edition is a food and wine pairing that will get any sushi lover’s heart fluttering. David Gelb’s documentary, Jiro Dreams of Sushi, is the only way most will ever experience Jiro Ono’s celebrated restaurant Sukiyabashi. Located in a Tokyo subway station, the 10-seat establishment has been awarded a Michelin three-star review and is the destination for sushi lovers from around the world. Enjoy with the attractive and refreshing Wynns Coonawarra Estate 2010 Riesling, Coonawarra, Australia $17.95 (528216)
News reports that Australia is losing its thirst for New Zealand Sauvignon Blanc has local experts hoping that there is a growing appetite for other white varieties, especially the steely, rapier-sharp style of Riesling popular Down Under.
“Riesling is a lot more serious than Sauvignon Blanc but it does take some appreciation,” Julian Alcorso, managing director of Winemaking Tasmania, told The Mercury.
“Hopefully this is a graduation process.
“You can put a Sauvignon Blanc in the cellar for 12 months and you’d want to throw it out but a good Riesling will last forever.”