Riesling 2019 – Black Market Deal #30728
Everyone needs white wine in the house that they can crack whenever someone pops round. Whether its Terry, Cheryl or Postman Paul, everyone’s gonna love this one (if you don’t smash it all yourself first!). The riesling for people who don’t yet realise they like riesling. Floral on the nose, apple on the palate, and a long, rich finish without the aggressive citrus of a Clare Valley riz. Give it a go, you won’t regret it! – Anton, Wine Dealer
It’s ok, mofo, we get it. A dual-region riesling is not the most common arrangement. But to not try it once in your life is to miss out on wonderful cool minerality, juicy, vibrant lime and glorious floral notes of jasmine and acacia. Besides, a winemaker of this calibre definitely knows what they’re doing. Riesling expresses terroir like no other white, and this one is a magnificent mosaic blend of two of the finest. Turn your nose up at your peril. This is a bottleful of magic.
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article – absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
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.
Coonawarra is renowned for its cabernet. To write off other varieties, though, would be simplistic. Some of the best wine from the region is shiraz, which is frequently overlooked in the search for the perfect cab sav. It's riesling is a surprise dark horse, too. Not to belittle Coonawarra cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.