BLACK MARKET DEAL Riesling 2015
- Light, aromatic
- Clare Valley
Show your parents this kind of iconic regional wine and tell them how much you bought it for. They should be ashamed of themselves for the sort of sweet muck they bought for (not even) the same money in “their day” (ahem, Blue Nun?).
Here’s a producer you’ll know and love, because they’re one of the rulers of Clare Valley riesling. This dry little number from them is on-form: crisp, zingy and mouth-wateringly moreish from a classic Clare vintage.
Man, we’re spoilt these days. Talk about first world problems... we bring you solutions. Make it rain riesling!
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Clare Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
Riesling lovers need look no further. If there was ever a shrine to the rizza gods then it would be in the Clare. But go beyond the pristine, dry and steely whites that made the region world famous, and you’ll find some special reds worthy of attention. Shiraz and cabernet are among the frontrunners, with examples from Kilikanoon, Jim Barry, Leasingham, Tim Adams and Skillogalee regularly receiving top marks from Sir Halliday. There’s also some pretty smart grenache, cabernet franc and cabernet malbec coming out of the region too. So if you’re into plummy, well structured red wine styles, then you’ll find rich pickings here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chilli Mud Crab
- 2 x 1kg live mud crabs
- 140g (1/2 cup) tomato sauce
- 55g (1/4 cup) white sugar
- 60ml (1/4 cup) fish sauce
- 2 tablespoons tamarind concentrate
- 60ml (1/4 cup) Chinese rice wine (shaoxing)
- 80ml (1/3 cup) vegetable oil
- 8 cloves garlic, finely chopped
- 1 long red chilli, finely chopped
- 1/4 cup coriander leaves, roughly chopped
- Lemon wedges, for finger bowls
- Place the crabs in the freezer for about 1 hour to put them to 'sleep'.
- To clean the crabs, lift the flap on the underside and pull off the top shell. Remove and discard the grey, spongy, finger-like gills. Rinse the crabs quickly under cold water to get rid of any gunk.
- Use a heavy knife or cleaver to cut each crab in half lengthwise, then cut each half into thirds. Use the back of the knife to crack the claws and legs to let the sauce seep in while they cook.
- Place the tomato sauce, sugar, fish sauce, tamarind, rice wine and 60ml (1/4 cup) water in a bowl. Stir to combine.
- Heat the oil in a large wok over high heat. Add the garlic and chilli, and fry for about 30 seconds. Add the crab pieces and give everything a bit of a mix. Add the tomato sauce mixture and toss the crabs around to coat them well. Cover with a lid, reduce the heat to low and cook for about 5 minutes. Remove lid and shake crabs around, then replace lid and cook for another 5 minutes or until the shells turn orange and the meat is cooked through.
- Pile the crabs and sauce into a large serving bowl and scatter over the coriander. Serve with lots of napkins and small bowls of water with lemon wedges to clean sticky fingers.