Location: Maipo Valley
A wine with an interesting past..! In the 19th Century Luis Cousino and his wife Isidora brought some Riesling vine grafts back from Germany from which the vines found in the Vineyards today are descended. This is a true Riesling with a touch of the Chilean sun; Fresh green apple, lime and hints of guava in the bouquet mingle with aromatic notes of spice and candied fruit. Crisp and fruity on the palate with steely mineral tones and a fine structure which carries through the citrus and melon flavours and slight hint of ginger to the long finish. A superb food wine, the Isidora Riesling is a great partner for Asiatic cuisine such as Thai and Chinese where it compliments the sweet & sour and spicy elements of these dishes beautifully. This wine also works brilliantly with traditional pork dishes, oysters, seafood dishes and paté.
More wines from this retailer
- Errazuriz Cabernet Sauvignon Rosé →
- Errazuriz Wild Ferment Pinot Noir →
- El Caballo Sauvignon Blanc →
- Anakena Merlot →
A few delicious dishes to compliment your drink.
Tom Kerridge’s tender roast pork with rhubarb sauce
- ½ pork belly
- 6 sticks of rhubarb
- 100g sugar
- zest of one lemon
- a splash of water
- 50g diced cold butter
To make tender roast pork with rhubarb sauce, roast ½ pork belly on a rack at 170˚C/335˚F for 2 hours. Remove the pork and set aside. Meanwhile, take 6 sticks of rhubarb and slice into quite small pieces. Place the sliced rhubarb in a pan, and add 100g sugar, the zest of one lemon and a splash of water. Place the pan over a very low heat and cook until the rhubarb softens. After this, blend the mix together and pass it through a fine sieve – it should be quite thick at this point so it might take some time. Lastly, return the rhubarb mix to the heat and slowly stir in 50g diced cold butter. Stir until the butter emulsifies and serve immediately with the pork.
Coconut prawns with tequila lime dip
Try serving the tequila dip in shot glasses crusted with salt.
- 100g desiccated coconut
- 1tbsp plain flour
- zest ½ lime
- 18 large raw tiger prawns
- 1 egg white, lightly whisked sunflower oil, for frying
For the dip
- 100ml tequila
- zest and juice of 1 lime
- 2tbsp caster sugar
Mix all the ingredients for the dip together and set aside.
Mix the coconut, flour and lime zest together in a bowl and season with salt and pepper. Peel the prawns leaving the tip of the tail on. Using a sharp knife, carefully cut along the back of the prawns to butterfly them and remove the dark vein. Dip the prawns briefly in the egg whites and shake off any excess.
Roll in the coconut mixture to coat.
Heat the oil in a frying pan and fry the prawns for 3-4 minutes, until golden and cooked through. Serve hot, with the tequila dip.
Salad of samphire, peas and prawns with pink pickled ginger and radishes
- 120g samphire
- 100g shelled or frozen peas, cooked
- 150g cooked and shelled prawns
- ½ bunch French Breakfast
- radishes, trimmed and thinly sliced
- 2tbsp finely shredded Japanese
- pickled ginger
- 3tbsp mild olive oil
- 1tbsp lemon juice
- 1-2tsp soy sauce
Pick over the samphire, removing hard and dark ends and any damaged sections, then tip into a pan of boiling water and drain as soon as the water returns to the boil. Run the colander under the cold tap until the samphire is completely cold and leave to drain. Mix the samphire, peas, prawns, sliced radishes and shredded ginger in a serving dish with a grinding of black pepper. Shake the oil and lemon juice together with the soy sauce to taste, and dress the salad just before serving.
This article was published on 1st February 2012 so certain details may not be up to date.