Dessert wines don’t have to be strictly paired with pudding — they can also be a pleasant interlude with a cheeseboard or even work as an aperitif. New Zealand has some excellent examples.
2013 Tohu Raiha Limited Release Noble Riesling (375ml)
At a lowish 10 per cent alcohol, rieslings like this can be made only in years when conditions are just right — long, warm and dry, ideal for developing the noble rot, botrytis. With luscious honey, apricot, lime and subtle sweet floral notes along with spikes of dried fruit and caramel, this is a vibrant, showy and generous wine balanced by juicy bright slick acidity. Fine on its on.
2013 Spade Oak Late Harvest Viognier (37ml)
From sunny Gisborne, this is a super-sweet, rich wine with tonnes of oomph. It has huge aromas of ripe apricots entwined with savoury tropical fruits and a sprinkle of nutmeg and spice. You could cellar this wine for years but why would you? Try this with sticky date pudding or dried fruits and cheese or, in a good week, foie gras. Sip sparingly.
2013 John Forrest Noble Riesling (750ml)
Doctor John Forrest brings a huge level of zeal, knowledge and precision to all his winemaking and no more so than with his dessert wines. With fruit from Marlborough’s Wairau Valley, he has fashioned a wine that will appeal to those who like a level of sweetness but not an overabundance. The flavours are honey, dried raisin and herbs with a slice of citric acidity. Unusually for a New Zealand dessert wine, this is in a 750ml bottle.
FOR A LIMITED TIME ONLY.
POWERED BY GLENGARRY AND GRABONE BOTTLE.
