Top food pairings with Clare Valley and Eden Valley riesling
One of the most distinctive styles of white wine, dry rieslings from the Clare and Eden Valley in south Australia have a distinctive limey twist that makes them a particularly good match for Asian and Asian-inspired food.
Spot ingredients such as ginger, kaffir lime, lemongrass, coriander and fresh chillies on a menu or in a recipe and Aussie riesling* is the obvious go to.
There are three main styles:
Inexpensive young rieslings
Here the flavour of lemon and apple is more obvious than the characteristic lime which makes them a great match for raw and lightly cooked shellfish like prawns, crab and seared squid or light noodle dishes with seafood
Also try: smoked salmon, fish and chips and light Mexican-style seafood dishes like tacos
More mature dry rieslings
Like the Peter Lehmann Wigan riesling I wrote about in my Guardian column which have developed a more intense lime and kerosene flavour (much nicer than it sounds). These can handle a fair bit of spice but are still relatively low in alcohol so won’t overwhelm delicate ingredients such as crab or crayfish. They’re especially good with Vietnamese food
Also try: milder Thai dishes such as Thai beef salad, raw Asian fish dishes such as sashimi and fish tartares and seared tuna with sesame
Some people go for creamy sauces with this style of riesling but I’m not convinced. Dairy seems too heavy with this style of wine
Medium-dry rieslings with a touch of sweetness
Also try: hotter Thai dishes, pork belly with Asian spicing
* Other dry rieslings will work with this type of dish too but south Australian riesling has a particularly vigorous zesty character that makes it work particularly well.
Do you have other favourite pairings for Clare and Eden Valley rieslings?
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