Riesling
Riesling was first documented over 500 years ago, its origins are in Germany, the Alsace region of France, Northern Italy and Austria.
In Australia Riesling flourishes in the Clare Valley, in particular the areas of Watervale and around the Polish Hill River and in the cooler Eden Valley where some sparkling Riesling is produced. The warmer Australian climate produces thicker skinned grapes, sometimes seven times the thickness of German grown grape.
In New Zealand the Riesling tends to be much lighter than the Australian ranging from sweet to dry.
This variety has been scarcely cultivated in Argentina, since it thrives only in mild-weathered or cold regions, where yields are very limited.
The delicate but forceful wines obtained are highly acidic with a typical citric and floral scent and mineral reminiscences frequently described as “metallic” flavours. These wines have an excellent capacity for bottle ageing, achieving outstanding levels of complexity.
Tip: Excellent with Roquefort or Danish Blue cheeses whilst the dryer version is perfect for the hard Italian cheeses like Parmegiano.