Riesling’s the wine du jour

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If you have a strong hankering for wine, we have a little secret for you: the name Jim Barry. Specialising at this current time in riesling, Jim Barry Wines have got it all sorted. Cream was invited to an afternoon lunch hosted by the winery masters at Sydney’s lusty underground restaurant, Spice Temple. Throughout the degustation, 11 wines were tried and tested, ranging from a 1999 Lodge Hill Dry, through a timeline of Flortia Rieslings, to the newly reinvented 2010 Lavender Hill Sweet Riesling. The intimate setting was made welcome by the entire Barry family troupe as they mingled and shared trade secrets while describing the little slice of heaven they call home, Clare Valley.

As explained by managing director/head of the family, Peter Barry, riesling is a perfect medium between sickly sweet moscato and dry sauvignon blanc, which could not have been a better complementing beverage to the contemporary Asian cuisine. To try and give you a broad overview of the supreme talent coming out of the Spice Temple kitchen, I hadn’t eaten red meat in three years. I can no longer say this. The smells coming off those dishes were luring me and resistance was futile. It would seem unlikely that each dish would be able to surpass its predecessor, but low and behold, it was done. The dishes of the day, decided by the gentle groans of gluttonous satisfaction and almost licked clean chinaware, was the hot, sweet, sour numbing pork with chili, sugar, black vinegar and Sichuan peppercorn, which was accompanied best with the 1999 Lodge Hill Dry Riesling; and the tea-smoked duck breast with pickled cabbage and Chinese mustard, favorably teamed with a combination of the newly released 2010 Lavender Hill and the 2010 Watervale. The afternoon left everyone with a sweet taste on their lips, that of the 2010 Lavender Hill Sweet Riesling. 

For more information on Jim Barry Wines and how to purchase visit www.jimbarry.com.