Penna Lane Lot 5 Riesling 2017
- Light, aromatic
- Clare Valley
“Some people think it’s a bit daggy and kind of like something your grandma would drink, but they’re wrong. Legends drink riesling.” – Emma, Mofo Wine Dealer.
“This is made by Peter Treloar, a super amazing rizza producer that actually works a fair bit with us on our collaboration wines. You’ll typically look for some beautiful citrus – lots of lovely lime, lemon, perhaps some melon character too. Just some beautiful layers and it smells like springtime.”
“Riesling naturally hangs on to its acid while the sugar is still developing in the fruit so it’s always going to have this lovely, refreshing quality to it. That’s what makes it so perfect for food. Indian food, Thai food – have it really, really cold and it’s going to be really refreshing and give lift to those aromatic flavours. This is a kickarse 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...
Fish with summer vegetables
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 zucchini, chopped
- 1 red capsicum, chopped
- 1 eggplant, chopped
- 3 Roma tomatoes, chopped
- 1/4 teaspoon caster sugar
- 1/4 cup chopped basil leaves
- 4 (700g) white fish fillets (see note)
- Olive oil cooking spray
- Lemon wedges, to serve
- Crusty bread, to serve
- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook until tender.
- Stir through basil. Season with salt and pepper.
- Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through.
- Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.