Tasting notes

Riesling is very site dependent. In the Moselle Valley in Germany you will find notes of green apple and blossom; in the Rhine, richer stone fruit flavour; or head to Australia’s Clare Valley for vivid lime notes.

As Riesling ages, it develops notes of honey, and in the mouth becomes fatter with nutty flavours developing with time.

Young dry Rieslings respond to being served cold but not ice cold. Take out of the fridge 20 minutes before serving.

Riesling is a great all-rounder. That acidity makes it great for cutting through fatty dishes. Off-dry Rieslings, for example, are great with roast pork. Meanwhile, zingy Australian and Rhine wines love the spice in Thai food. Sweeter examples go well with fruit tarts and blue cheeses.