Four great Rieslings to pair with seafood, Asian spices and Alsace classics
European or Australian, Riesling is perhaps the greatest white grape variety
Rieslings from Aldi, Wittmann, Zinck and Immich-Batterieberg
Having missed a connecting flight from London home to Dublin a few weeks back, and utterly exhausted, I treated myself to a reviving glass of Pewsey Vale’s The Contours Riesling, from Australia, and some potted shrimp with sourdough toast. It wasn’t cheap, but it was by far the best airport food I have had in years. It also reminded me just how good Riesling is with food.
Riesling is a contender, alongside Chardonnay and Chenin Blanc, for the greatest white grape variety, with or without food. The food-matching side is all down to the acidity; white wines (and red) with good acidity tend to go well with food.
The best Riesling comes from four places: Alsace, Austria, Australia and Germany. Alsace and Austrian Riesling tends to be richer, higher in alcohol and dry. Australian Riesling, from the Clare and Eden Valleys, is light, bone dry and laced with lime and citrus. German Riesling varies, but if it has the word “Trocken” on the label, as many do, it will be dry (or just off dry) too.
I once came across a memorable Mexican match of halibut ceviche with coriander leaves on a taco with a glass of Aussie Riesling. Heaven
Alsace Riesling goes really well with Alsatian food, such as coq au Riesling, choucroute garnie and other pork dishes, including belly of pork, as well as with all kinds of creamy sauces – try it with pork chops in a creamy mushroom sauce. A glass of Alsace Riesling is almost mandatory with onion tart, one of my favourite posh lunchtime dishes.
Riesling, particularly the German type, is very popular in Scandinavia as a partner for cured, smoked and lightly pickled seafood. Farther afield, it provides the perfect balance of light fruit and crisp acidity to match raw seafood – oysters, tartares, sashimi and ceviche. German Riesling tends to be lighter than others in alcohol (although not always these days), and I love it with fresh crab (sometimes with slivers of apple, matching the wine’s green-apple fruits) or with plainly grilled white fish.
German and Australian Riesling also work with Asian food. Try Aussie Riesling with crab cakes, pad thai and seafood salads, as well as with dishes with ginger, coriander, basil, lemongrass and green chillies. I once came across a memorable Mexican match of halibut ceviche with coriander leaves on a taco with a glass of Aussie Riesling. Heaven.
As you may have realised, much of the above is merely a ploy to get you to drink more Riesling. Over the past month I have enjoyed a bottle at least once a week. Most have been German Trockens, including several bottles I had aged for a few years. All have been brilliant, including a few glasses of the I Love Mosel Riesling (from Wines Direct, €18.25) that I couldn’t quite fit in below.
Aldi Exquisite Clare Valley Riesling 2015, Australia
Crisp lime zest and green-apple fruits, with mouthwatering acidity and a dry finish. Pair with prawn noodles, Thai crab cakes or spicy, herby Asian seafood dishes.
From Aldi, aldi.ie
Wittmann Riesling Trocken 2017, Rheinhessen, Germany (Organic)
Luscious nectarines and peaches, a touch of honey, with a vivid streak of lemon zest. Perfect with crab salad, stir-fried prawns, seared salmon or chicken tikka.
From Listons, Dublin 2, listonsfoodstore.ie; Red Island Wine, Skerries, Co Dublin; the Corkscrew, Dublin 2, thecorkscrew.ie; Grapevine, Dalkey, Co Dublin, onthegrapevine.ie
Riesling 2017, Domaine Zinck, Alsace (Organic)
Delicious crisp, light dry riesling zinging with green apples and lemon zest. Try it with plainly grilled sea trout, onion tart or roast chicken.
From Morton’s, Dublin 6, mortons.ie; Ely 64, Glasthule, Co Dublin, ely64.com; siyps.com; McCabes @ the Gables, Dublin 18, mccabeswines.ie
Immich-Batterieberg Riesling Detonation 2017 (Organic), Mosel
I love everything about this wine: the pristine fresh peach and zingy lemon-zest fruits, the wonderful cleansing mineral acidity, the whiff of smoke and the excellent length. Pair with fresh crab salads, sashimi or simply cooked scallops or Dublin Bay prawns. From Baggot Street Wines, Dublin 4, baggotstreetwines.com; Green Man Wines, Dublin 6, greenmanwines.ie; Loose Canon, Dublin 2, loosecanon.ie; Lilliput Stores, Dublin 7, lilliputstores.com; Grapevine, Dalkey, Co Dublin, onthegrapevine.ie