Dopff & Irion Cuvée René Dopff Riesling 2016
- Light, aromatic
One whiff and I’m instantly transported back to Alsace. I even did a little unconscious boogie and sighed “aaaaaah, yes!”. Would have been entertaining for anyone watching. Honeysuckle and leatherwood honey, fresh white peach, Meyer lemon and a little tickle of feijoa (weird, I know) - it’s all there. And I can’t figure out if it smells like chicken liver parfait or if that’s just what it makes me want. But oh my God, that nose. It’s got so much, but it’s so calm about it. Not shouting, shoving aromas up your schnozz, rather just being; standing there stylishly and letting you admire it. I haven’t even tried the sucker yet!
One more hedonistic sniff. And then into the mouth.
It doesn’t disappoint. Seriously gorgeous stuff. At once viscous as it is fresh, a little bit of spice, a touch of dried apricot from some botrytis in the background, slightly drying it out. But the spice follows through and gives it a lovely tail-off.
Now I’m thinking about chicken liver parfait again.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
Dopff & Irion
These peeps are a powerhouse of Alsace, with 27ha of vineyard in Riquewihr ("the pearl of Alsace"), when most other growers have less than a hectare of vines. The house has its roots in the 16th century with the marriage of the Dopff and Irion families. René Dopff took over the estate in 1945 and immediately divided the estate into five separate vineyards, each dedicated to a specific variety. Their wines are modern and vineyard-driven.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Balsamic roast chicken
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 4 chicken Marylands, trimmed
- 600g chat potatoes, halved
- 1 lemon, rind finely grated, juiced
- 2 tablespoons flat-leaf parsley leaves, chopped
- Place vinegar, mustard, 1 tablespoon oil, garlic and salt and pepper in a large snap-lock bag. Shake to combine. Place chicken in bag. Shake to coat. Seal bag and refrigerate for at least 4 hours.
- Preheat oven to 200°C. Tip chicken and marinade into a large roasting pan. Place potatoes, remaining oil and salt and pepper in a second roasting pan. Turn to coat.
- Place chicken in oven on top shelf and potatoes on shelf below. Roast for 30 to 35 minutes. Turn potatoes. Roast chicken until it's cooked through and potatoes are golden.
- Combine lemon rind and parsley. Sprinkle over vegetables. Place on plates with rocket and chicken. Drizzle with lemon juice. Serve.