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David Ellis

DON’T give up on Riesling, its great with
spicy Asian and Mexican dishes
or with Beurre blanc Morton Bay Bugs.

RIESLING has dropped off the twig as a wine of preference for many these days, which truly is a shame because it can be a delightful choice with dishes ranging from spicy Asian and Mexican, to salty shellfish.

And if there’s a region that’s a great producer of Australian Rieslings, its South Australia’s Clare Valley whose rich soils, warm days and cool nights are a perfect start for some of our most intensely-flavoured of these wines.

Leasingham have long produced Rieslings of outstanding flavour from the Clare, their Bin range achieving something of icon status. The recently-released 2010 Bin 7 shows just why the Clare and its sub-region of Watervale have earned a reputation as one of our premium regions for the varietal.

This is a wine that’s got loads of Riesling lemon and lime characters, great minerality and a touch of spice. At $23 you’ll find it a good match with spicy Asian and Mexican foods, yet at the same time it can be just as delightful with shellfish such as Morton Bay Bugs in a lemon and lime Beurre blanc.

A CLARE Valley mainstay: enjoy now or cellar
for ten years to develop its full potential.

ONE FOR LUNCH: ANOTHER Clare Valley maker, Tim Adams and wife Pam Goldsack have been making wines in the Valley under their own label for a quarter century, and while producing a range of wonderful varietals and blends it is their Tim Adams Shiraz that’s one of their great mainstays.

They’ve just released the 2008 that’s made from fruit from a number of mainly dryland vineyards – vineyards that are used to hard conditions, and certainly experienced how tough times can be, with the 2008 vintage culminating in temperatures up to 38-degrees (just under 100F.)

This is an elegant dry wine with lovely red-berry flavours and subtle oak. Pay $28.50 and enjoy with Steak au Poivre – or Asian-basted BBQ pork spareribs. Or keep it in the cellar to develop to its full potential over the next decade…

(NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com )

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