WHEN matching wine to food, the vegetables on the plate are rarely the main consideration.
So, when faced with a plateful of vegetables, I tend towards one of my favourite and most reliable food-friendly classics: a good, honest, aromatic dry Riesling.
You'd be forgiven for associating Riesling with the sweeter styles from the Mosel in Germany, but this versatile grape can be as dry as they come. With the German wines, note the ABV (alcohol by volume) as the sweeter wines will have a lower ABV (sometimes as low as 7%) whereas the drier styles will be the more familiar 12% or 13%. Venture to Pfalz in Germany for some lovely bone-dry examples of the grape.
Some of the Alsace Rieslings are incredibly lush, while still managing to retain a rapier-like balance with a wonderfully dry finish. There are also great examples from Washington State and New Zealand. It really is an incredible grape.
Most of my favourite drier Rieslings come from Australia, where the limey acidity provides balance to the sun-drenched fruit.
Rolf Binder "Highness" Eden Valley Riesling 2013 (Waitrose, £10.99). This is light and delicate in style, with a beautifully soft and approachable palate. The lime note comes in at the end, adding complexity and opening up the wine-matching possibilities.
Framingham Classic Riesling 2009 (Inverarity One to One, £10.99). This Marlborough Riesling is a study in minerality, with the extra ageing adding depth and gravitas. A lovely wine.
Trimbach Riesling 2011 (Majestic, £11.99). This exceptional wine would work perfectly with Geoff's recipes this week. On the palate, expect lush peaches to be balanced by a grapefruity acidity. Try a bottle this weekend, and I guarantee you'll become a Riesling convert.
Pete Stewart is Glasgow director of Inverarity One to One, 185a Bath Street, Glasgow. www.inverarity121.com
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