Wine Talk

Snooth User: spikedc

Which Riesling ?

Posted by spikedc, Jul 15, 2011.
Edited Jul 15, 2011

Hi Guys,

Riesling is not a wine i know much about but i want to try out some (reasonably priced.)

Mainly it will be with food, probably Chinese. I do not like anything too sweet so it's got to be on the drier side.

At the moment i am enjoying Australian wine, i have seen some Tim Adams 2008 Riesling and Jim Barry The Lodge both on special offer. Or should i go German, any other recommendations ?.


Reply by Gregory Dal Piaz, Jul 15, 2011.

I just tasted a few dry Rieslings yesterday, Australia and Finger lakes. Really liked them both and would encourage folks to try Riesling from outside of Germany as well as the calssic. Such wonderful wines and when I found out the prices, well they are great values!  Usually the Australians like their Riesling quite dry to bone ddry so I think you should try both of the wines on special. How much are they?


Reply by spikedc, Jul 15, 2011.

GDP - Going to get both Tim Adams & Jim Barry (around £9 and £10,  $14-$16) but buy 6 bottles of any wine I get 25% discount.

Just 4 more to go!

Reply by dmcker, Jul 15, 2011.

Definitely do go for Kabinetts (trocken or otherwise) from the Rhein, Mosel or Nahe, too.

Reply by Stephen Harvey, Jul 17, 2011.


Aussie Rieslings probably represent our best value for money wines.

Tim Adams & Jim Barry are both form Clare and 08 was an excellent vintage.

Try to avoid 07 as it was not the best 09 & 10 were outstanding, 11 could be problematical due to poor vintage conditions.  My mail is that some good wine has been made but the challenge will be finding out which ones are good.

In terms of our rieslings they are generally bone dry as GregDP stated.  Some makers are doing an "Off Dry" which is slightly less dry [I guess that means sweeter] but definitely not in the Alscace/German sweeter styles.

Eden Valley is our other great riesling area and Pewsey Vale is the main export brand.

Many other regions make some outstanding rieslings but they are generally lower volume and hard to know what their export profiles are like, but if you see any let me know and I will pass on my rec's

Reply by spikedc, Jul 18, 2011.

Thanks Stephen

The only other ones i can find locally are

Leasingham Magnus

Leasingham Bin 7 2008

Knappstein Hand picked 2010

The Shortlist McGuigan 2005

Peter Lehmann 2009/10

Petaluma Hamlin Hill


Reply by Stephen Harvey, Jul 18, 2011.


Leasingham Magnus is entry level Accolade [Constellation] and is an OK quaffer if you can get it cheap <£5

08 Leasingham Bin 7  - usually a pretty solid WIne at around $15 locally

Knappstein Hand Picked 2010 waqs a cracking wine, winning lots of awards and it tastes pretty good too. - usually around $20, I would really value your feedback on this one.  Petaluma Hanlin Hill is from the same stable which is now owned in dmcker's land by Kirin Brewery.  The wine is one of my favourite Rieslings and the 08,09,10 are excellent, avoid 07.  This wine does age very well - locally around $20-24

Need to know which Peter Lehmann Riesling

McGuigan Shortlist 05, I have not tried for many years, not sure on how it would look today

Hope this helps



Reply by spikedc, Jul 18, 2011.

Looking to stock up in a couple of weeks, going to try some of the Rieslings mentioned.

Stephen - I will let you know what i think when i get around to trying them. Especially looking forward to the Knappstein.(which i can get for about £7.50 about $11 AUD)

I've also just seen there is an offer on Tingleup 2009.



Reply by Stephen Harvey, Jul 19, 2011.

Tingleup is a Tesco Brand from Howard Park in the Great Southern Region on WA.

Sorry don't know a lot about it, but intrigued to know what you think if you get one - always a little suspicious of buyers Own Brands, but....

Reply by spikedc, Aug 6, 2011.

Got a Tim Adams 2008 and a Knappstein hand picked 2010 (£7.30). Drank the Knappstein with a Chinese meal and i must admit i was suprised how good it was. Usually i struggle with wine and Chinese food but this reisling just seemed to be right, nicely chilled,clean,crisp and with a not unpleasant oily flavour. I will be buying more bottles of this especially to go with other Asian dishes.

Not really drank Reisling before, I hopeTim Adams is as good.  Might even try the Tingleup when it's next on offer

Reply by GregT, Aug 6, 2011.

Spike - as mentioned, the Australians make plenty of dry Rieslings.  Wasn't always that way but a number of years ago they informally agreed that they'd ferment them dry and give the world a better sense of Brand Australia.  Same thinking that led them to dominate with Shiraz BTW. 

In Germany they designate by sugar levels in the grapes but that has little to do with whether they leave some sugar in the final wine or not.  So Kabinett is picked at lower sugar than Spatlese, but can be fermented dry or relatively sweet, whereas Spatlese can be fermented drier if the winemaker so chooses. Thus, you get a sweeter Kabinett and a drier Spatlese.  Then there's a whole movement to make really dry wines - the GGs or ELs or whatever you choose to call them. Those are picked at Spatlese level from specific designated sites and fermented dry.  They're expensive and frankly I think they're a waste, although lots of wine geeks go gaga over them.

In any event, oddly enough, some of those German wines are great values.  I'd encourage you to explore widely in both Australia and Germany.  Alsace is also a place people love but me not so much, and Austria, although again, I'd go with Germany over both. And Riesling does well in the US but you won't find many over your way.  New York, Michigan and places like Idaho and Washington produce good stuff.


Reply by dmcker, Aug 6, 2011.

Spike, do you ever drink Shaosing or Sake? Try them sometimes for a different experience with Chinese.

Some people new to Shaosing put dried plums (to the point they are hard, with a coating of fine white sugar crystals on their skin), or thinly sliced lemon or even rock sugar in it. The last is an abomination and the first is too sweet for me, but whether hot or cold the citrus slices can be a nice addition.

Nothing to add to Sake.

Reply by dziedzic143, Aug 6, 2011.

14 Hands Winery (Paterson, WA) and Spellbound (Napa Valley) have some excellent wines and reasonably priced.

Reply by spikedc, Aug 7, 2011.

dmcker, no not tried any Sake, don't know much about it,apart from being a wine made from rice. i've heard it can be very dry and you have to drink it warm, isn't it also quite potent. Are you suppose to drink it before, with or after meal ?

Reply by VineMe, Aug 26, 2011.

If you preder dry Reslings do not buy German wines from the Mosel area.  The German label designation for a dry wine is "Troken", look for it.  Also wines from the Pfalz region of Germany tend to be dry and minerally.  Finally, I woulsd pair Chinese food with a dry Gwertztraminer( but its not a Reisling).  L love all Resilings except Auslesse which are over the top sweet.

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