Has the time come for riesling to emerge from the shadows cast by its more popular white cousins, sauvignon blanc and chardonnay? It may be, if trends in Australia are anything to go by.
Over there, restaurant sales of riesling have risen over the past year or so. This change has been abetted by sommeliers encouraging customers to broaden their taste experience. What has never been in doubt is the quality of riesling produced in this part of the world.
In keeping with past Cuisine tastings, this year's riesling entries impressed the panel, with no fewer than 10 being awarded five or four-and-a-half stars (from a field of 51).
"These top rieslings have so much going for them – they're great food wines, they have a sense of place, they cellar well and they're not expensive," said panel chair John Belsham. "All we need is for consumers to get behind them."
from
http://www.stuff.co.nz/life-style/food-wine/drinks/89433384/Cuisine-New-Zealands-Best-Buy-rieslings
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