We’ve fought tooth and nail over this grape variety before. Whether it’s your cup of tea or not, Riesling comes in many different guises depending on where in the world it is grown.

The Germans are perhaps regarded as the original and best by critics, producing serious wine drinkers wines that get even more serious with age. Alsace provides another Old World haven, with chalky-clay soils and a slightly different winemaking approach, many of the wines tend to be drier and weightier on the palate with higher alcohol. Oh, and let’s not forget Austria. The home of the supreme Grüner Veltliner. Again, well rounded, drier and higher in alcohol.

In the New World, there are the citrus fruit bombs of Australia. Crisp and steely with a lean acidic backbone, head to Clare and Eden Valley for some of the best examples. Then there is New Zealand, and specifically Waipara, north of Christchurch, which might just take the crown for Riesling capital of the New World. It’s cool enough to retain vibrant acidity yet warm enough to ripen the grapes fully so they display wide ranging aromas and flavours from lemon and lime to mandarin, and on occasion stone fruit and honey notes from botrytis influence. Those elusive chalky mineral characters make for a great finale.

What’s my Riesling capital of the world? I’ve had some great experiences with Riesling from all over the world. It was probably a dry Austrian Riesling, the Wohlmuth, which initiated my interest. Since then I’ve enjoyed a number of very memorable wines from Germany, France and Australia, but for me at this time, it would be hard to beat Muddy Water’s James Hardwick Riesling – and yes, it’s from Waipara. Gotta love it.

So what’s your Riesling capital of the world?

The above picture is of Riesling grapes harvested in the Czech Republic…. Oops, forgot that country.

This weekend is National Pork Weekend. So naturally our Curious Food post will have something to do with Winston Churchill’s favourite pet:

“I like pigs. Dogs look up to us, cats look down on us. Pigs treat us as equals.”

Slow Food Ireland (click link and see under ‘January Events’), will be arranging national events throughout Ireland, including “Pig Extravaganza” in Bandon this Sunday.

A three course lunch will be served with talks and demonstrations from artisan food producers including award winning Bandon butcher, Martin Carey, Willie and Avril Allshire of Caherbeg, Frank Krawcykz of West Cork Salamis, and Anthony Creswell of Ummera Smoked Products.

This weeks pig orientated recipe (below) will taste even better accompanied by an off-dry or medium Riesling. Decanter 5-star rated Muddy Water James Hardwick Riesling is our choice. It has the natural sweetness to compliment those of the casserole.

Pork with Apples & Cider Casserole (Serves 6)

1.5 – 2 lbs pork pieces

6 smoked bacon rashers

1 large cooking apple, peeled, cored & sliced

2 medium onions, finely chopped

1 pint dry cider (enough to cover meat)

2 cloves of garlic, finely chopped

Potatoes, sliced, to cover top of casserole

1oz of butter

Seasoning

Trim fat off meat and cube. Brown in frying pan or wok and transfer to wide shallow casserole dish. In the same pan, lightly fry chopped bacon and put on top of pork. Sprinkle on garlic and spread with layers of apple and onion. Add cider and cover with a layer of overlapping potatoes. Finally, dab top with butter and cover tightly.

Cook at 140 degrees C for 3 hours, before browning under the grill for a few minutes when done.

Have fun with this one and if you need any help, just give us a buzz!