Most people when they think of Riesling think of the German style sweet Rieslings of the 70’s. Boy have times changed. Rieslings in Australia vary greatly from bone dry acid packed punches that dance on your longue, to luscious aged delights that can be a truly surprising and sublime experience. However each of these styles requires a vastly different approach to food matching.
If you’re serving a young Riesling then this is not the recipe to use. Instead serve the King Prawns Marinated in Lemon and a Hint of Chilli. It will perfectly balance with the acid in a young wine.
But if you enjoy, as we do, the delights of an aged Riesling then this is the dish for you. There’s just something about aged Rieslings … call it toasty oak, rancio or petroleum characteristics … but it’s that oiliness on the palate that’s a little reminiscent of kerosene. It’s something people either love or hate.
The key to food matching for an aged Riesling is that oiliness – match it like for like with an equally weighted oily dish, and hey presto, both taste better. And you simply can’t go past smoked ocean trout. It’s one of the matches made in heaven.
There’s nothing complex at all about this recipe. In fact it’s so simple and quick it’s almost cheating, if not for the matched wine. The clean flavours of this dish are a real delight and it’s so simple anyone can serve this delectable starter to rave reviews.
Ingredients
200g of fine quality Tasmanian Smoked ocean trout
12 caper berries
100g Low fat Philadelphia cream cheese
Fresh dill, finely chopped
White wine
Method
- Place the cream cheese in a bowl.
- Add the dill and a small amount of white wine.
- Mix until combined.
- If required add a little more white wine until the desired consistency is reached.
- Arrange the trout on a plate and top with caper berries
- Add the dill crème to the side or in a separate bowl
Time: 5 minutes
Serves: 4 as an entrée
Best Wine Match: 2005 Glen Eldon Museum Eden Valley Riesling
By : Sigrid de Castella (AKA Mrs Wine Matchmaker)