When I had this initial idea, I guess my level of apprehension was surrounding wanting it NOT to be like other Wine Tastings or Programs or Videos out there, then I got over myself and realised at best 400 people are going to read and watch this...
WÉINGUT MAX FERDINAND RICHTER, RICHTER ESTATE RIESLING, QBA, MOSEL, GERMANY, 2018
Wine Profile (Taken from their Website)
‘Produced from grapes of “Prädikat”- wine quality but vinified somewhat drier, this is the calling card wine of our Estate. It’s produced from replanted vineyards, less than 15 years in terroir, where due to its youth the expression of the single vineyard is not fully developed yet. Luscious and quintessential Mosel Riesling’
My Notes
Colour: Bright Pale Lemon
Nose: Greengage Plum and Underride Stone Fruit present at the beginning, with more rich and intense aromas of perfumed Peach and Elderflower. The petrol note which is more present when the wine is colder, after 1hr at room temp the wine is much smoother but some really exciting citrus highlights nudge through the nose too.
Palate: The off-dry taste is very enjoyable and initially caught me by surprise but I love this about Mosel Rieslings as this residual sugar does not impede character or flavour. Ripe Peaches and Nectarines are beautifully forthright with Elderflower & Honeysuckle more than matching up to them. The Citrus/Lemon Peel notes are more apparent and give the wine a bright and zippy finish.
Verdict: Love this wine, reminds me of some my first wine sampling experiences with my father. The off-dry nature and floral/fruit notes will work excellently with spicy / Chinese (southern) and South-East Asian cuisines. I would drink it on its own, I think people most would find it more suitable to a food paring.
I purchased the wines from www.albertine.london : please support your local businesses wherever possible.
Food Pairing
The basis of really good pairing has been for me understanding two things;
'combining flavours' that work well together or 'creating contrast' between flavours,
this gives you some chance to find creative combinations that work for you on a personal level too, as well as what is deemed a “Classic Pairing”.
We taste 5 sensations – Sweet, Sour, Bitter, Salty & Umami (Spicyness & Fattiness; are flavours and sensations that are talked about in wine pairing also) and with the cuisines of South East Asia & Southern China you will often find that all of these flavours will, in varying levels, be found in a lot of dishes; this can make it a challenge to pair wine for these cuisines.
I think the team at Wine Folly have put together an incredible little read about food pairing and highly recommend you read;
This Mosel Off Dry Riesling works well with Fried Rice and here's why...
This Riesling with its low ABV (11%), will not accentuate the spice level which is one of the many reasons Beer is seen as great companion for spicy food. I add Chilli Oil to my rice once it’s cooked as a condiment which allows for greater control of the heat but means the low ABV is preferable.
As a white wine, it has much lower tannins than red wine, this will neither fight the spices nor interact negatively with the complexity formed of combining the main tastes of this dish. (Sweetness & Fattiness from Sesame & Pork, Spice & Aroma from White Pepper, Garlic & Ginger)
The Sweeter notes in the Riesling will contrast against the salt from Soy Sauce and the floral notes will accentuate the brighter flavours of Garlic & Ginger whilst not appearing bitter against the Umami rich soy sauce.
This is my first wine, I can't wait to taste more with you...
Stay Home, Be Safe and Eat & Drink with Love
All the best
Goose