Wine review: Redeeming Riesling
1st Jan 2015 Drinks
Our resident wine expert Rachel Walker has the lowdown on why the long rejected Riesling is finally back in fashion.
"At the start of the 20th century, top Riesling was often more expensive than Champagne," explains James Dawson, founder of Humble Grape.
The grape is often used as an example to show how fickle the wine market can be. Poor-quality exports around the Seventies and Eighties blighted its reputation, and it never recovered from its fall from grace.
But experts are now predicting a revival. Bottles are cropping up on more wine lists, and this year’s UK Wine Market Report confirmed that Riesling is one of the main white wine varietals "widening their appeal".
Before the noble grape recovers its reputation, sneak in on the action early. If you find a bottle you particularly like, then it might be worth investing in a case (or two)!
"The variety has amazing ageing potential," says expert Matt Skinner, who predicts that some of the best bottles will outlive us all.
It’s rarely oaked and is a delicately aromatic wine—typically with floral, green apple and citrus notes. It’s often commended for pairing well with tricky Asian flavours, and it’s generally one of the most food-friendly wines.
It works well with most dishes—particularly a Schnitzel, which hails from Riesling’s homeland.
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