| Enter Product Code | PACRIE18 |
pacha mama
riesling 2018
Juicy, fresh and bright, this wine has a lovely textural palate with lemon curd, floral kaffir lime, creamed honey and delicate spice lingering in the background. Driving acidity provides great length.
RRP $24.00
Grapes
100% Riesling.
District of Origin of Grapes
100% Central Victoria.
Vinification
Grapes were harvested in the cool of the dawn, crushed and pressed. The juice was cold settled for 48 hours before being racked off solids and directly inoculated with a selection of aromatic yeast strains. Cold tank fermentation was undertaken between 11-14°c. Pressings were fermented separately and excluded from the final blend for fining and cold stabilisation.
Oak Maturation:
100% stainless steel.
Analysis
Alcohol 12.9%
Acid 6.6g/L
pH 3.28
Sugar 1.16g/L
Colour
Vibrant pale straw.
Nose
A true reflection of its site in Central Victoria, the nose is all about orange blossom, citrus zest and lemongrass.
Palate
Juicy, fresh and bright; lemon curd and floral kaffir lime dominate the palate with creamed honey and delicate spice lingering in the background. Textural and balanced with a driving acidity giving this wine great length.
Food Match
Korean fried chicken.
Winemakers Comments
For us, riesling is all about capturing and enhancing the natural and gorgeous aromatic profile and balance of this noble variety. Delicate handling, cool fermentation and minimal additives allow this wine to shine.
RECIPE
lock up your guinea pigs!
baked or barbequed cuy with a hot sauce
baked or barbequed cuy with a hot sauce
This Central Victorian Riesling is as fresh and vibrant as an Inca goddess doing a rain dance. It’s a versatile food wine, and is delicious with a range of dishes including that South American delicacy, barbecued guinea pig. As noted in Julian Assange’s diary, whilst being holed up in the Ecuadorian Embassy, he’s been served guinea pig so often he’s developing quite a taste for it.
Travel in the highlands of Inca country, and you’re likely to find ‘cuy’ (guinea pig), a traditional Andean entree, on the menu. The taste is compared to rabbit, thought delicious, and though difficult to accept for people in other countries who regard guinea pigs as pets, the cuy is a staple of Andean cuisine. They are called cuy for the sound they make...”cuy, cuy”.
Cuy has a place in pre-Colombian Inca tradition, consumed only by the nobility or used as a sacrifice and a means of foretelling the future via the entrails. Today, cuy are raised commercially and form a nutritious part of the Andean diet.
An important part of the Novoandina cuisine, cuys are prepared in various ways according to region, but in Peru, they are usually served with potatoes or rice and a savory, spicy sauce. In the Huancayo region, the cuy is preferred fried with a sauce of pepper and achiote. In Arequipa, it is prepared baked as cuy chaktado and in Cuzco, it is baked whole, as a small suckling pig, with a hot pepper in its mouth. In Huanuco, Tacna and Cajamarca, the preference is also for fried cuy. Cuy is also popular in Bolivia, Argentina and other South American countries where regional cuisine flavors the preparation.
3-4 cuys
50 grams of ground toasted corn, or cornmeal
2 kilos of parboiled potatoes, cut in slices
8 cloves of garlic
6 fresh hot peppers, either red or yellow
1/2 cup oil
1/2 cup water
sale, pepper and cumin to taste
Rub the cuys with a mix of the pepper, salt, pepper and cumin and bake. You can also skewer over a barbeque.
Prepare a sauce with the oil, peppers, garlic and cornmeal with the water from the potatoes or broth. Cook a few minutes until the peppers are cooked. When tender, place the meat in a serving dish and spoon the sauce over it. Serve with the boiled potatoes.