Riesling masterclass at the Noosa International Food & Wine Festival
The 10th anniversary Noosa International Food & Wine Festival, which ended on Sunday (May 19), was the most successful ever.
About 30,000 people attended the four-day event, with a rumoured 10,000 on Saturday alone. An extraordinary line-up of chefs came to cook meals and conduct demonstrations.
My involvement included sitting on the panel in four wine tastings and being the wine host for one of the grand dinners at Berardo’s restaurant, sponsored by Qantas.
The tastings included a Wine Australia-hosted masterclass on riesling, which examined six rieslings including Frankland Estate Isolation Ridge (tasting), Bay of Fires (tasting), Seppelt Drumborg and Sevenhill (tasting) 2012s, Delatite VS (tasting) 2011 and Pewsey Vale The Contours ‘07.
We tasted the wines alone, then with food, and discussed the magical way food brings more out of the wine.
The Delatite, a very tight, austere wine, was the one that was most transformed by the food.
As the picture shows, riesling goes with more than just fish. We found it was great with prawns, cured tuna and kingfish, smoked salmon, stuffed spatchcock and tartlet of caramellised onion with goat curd and semi-dried tomato.