Gobsmacked By Riesling

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After attending the “Masterclass in Rockstar Rieslings” facilitated by the erudite John Belsham: winemaker, businessman, consultant and critic, hosted at Foxes Island City Cellar, I was (truly) wowed.

The wine enthusiasts (including myself) listened carefully to the technical and creative storytelling of each handcrafted Riesling: 2013 Foxes Island Icon Riesling, 2009 Foxes Island Riesling, 2012 Pewsey Vale, 2008 Foxes Island Riesling and lastly the 2012 Dr. Loosen Urziger Wurzgarten.

Delightful.

The wine was beautifully complimented with extraordinary “Whangaripo Buffalo Cheese” stocked at Bread and Butter Bakery, who make artisan bread that is out-of-this-world.

Did you know Riesling can age up to 20 years?

Also, my perception of Riesling has now turned on its head. I used to think all Riesling was sweet, acidic and ghastly. To my relief, this viewpoint had been (refreshingly) overturned.

I am now in love with 2008 Foxes Island Riesling: low acidity 7.8G/L, residual sugar only 5.8G/L and PH 3.11. Did you understand that?
I do, marginally. Still learning!

This Masterclass left me intrigued and hungry to know more about the process of viticulture and winemaking, in all it’s glory.

Intoxicating, literally.

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