With such a broad range of Rieslings available, some can often be sweeter and more suited to desert or spicy foods while the more dryer style will go well with seafood, I recommend consulting the wine waiter, sommelier or wine merchant to ensure you get it right.
There has been some discussion over labelling so people can clearly identify a sweet Riesling from a dry one but the difficulty comes in when you also consider the acidity levels which can obscure the impression of whether the wine is sweet or dry.
All of this aside, if you prefer a dry style wine and you are looking to match it up with seafood then you won’t go wrong with the Spy Valley 2014 Riesling. The Marlborough region produces some of the best Riesling in the country and as an example, this Riesling is certainly up there. Produced using some oak, natural and malolactic fermentation Spy Valley have delivered a delightfully crisp, dry Riesling bursting with aromatics that you’ll only find in a Marlborough Riesling.
TASTING NOTES Pale Straw in colour with a bouquet of lime, wild flowers and a nutty, mineral edge. The palate is ripe apple strudel flavours; the texture is silky, fine and dry.