Cheers International Riesling Day | 13 March

Celebrated every year on March 13, this special occasion honours one of the world's most beloved and versatile white wines: Riesling. The date marks the grape's "birthday," tracing back to March 13, 1435, when the earliest documented mention of Riesling (then called "Riesslingen") appeared in a German cellar log from the Hessische Bergstrasse region near the Rhine. Originating in Germany's Rhine area, Riesling has since become a global star, thriving in cool-climate regions like the Mosel, Alsace, Austria, and Australia's Hunter Valley and Orange regions.

What makes Riesling so special? Its hallmark is incredible balance, vibrant acidity, aromatic notes of citrus, green apple, peach, floral hints, and sometimes minerality or slate-like complexity. It spans a spectrum from bone-dry and crisp to off-dry or sweet, making it one of the most food-friendly wines out there.

Perfect Food Pairings for Riesling

Riesling's bright acidity and subtle fruitiness cut through richness, complement spice, and enhance fresh flavours. Here are some inspired pairings:

• Meat: Five-spice duck breast with ginger-infused pear compote – the wine's fruitiness echoes the pear while taming the spice.
• Seafood: Crispy skin salmon with citrus-fennel slaw – a classic match, as the acidity lifts the fish's richness and matches citrus notes.
• Vegetarian: Goat cheese & roasted beet tart with candied walnut crust – the tart cheese and earthy beets shine against Riesling's zing.
• Vegan: Thai green curry with kaffir lime & coconut jasmine rice – Riesling loves spice and coconut, balancing heat with refreshing fruit.
• Cheese: Aged gouda with spiced apple chutney and rye crackers – the wine's citrus and minerality complement the cheese's nuttiness and the chutney's warmth.

We recently enjoyed the stunning 2025 Tamburlaine Reserve Riesling (a dry, elegant expression from Australia's cool-climate Orange region) alongside a simple yet luxurious dish: Crispy skinned pan-seared Tasmanian salmon, classic beurre blanc sauce, and fresh steamed asparagus served with a lemon wedge.

This wine is a standout from a great growing season with warm days, cool nights, and well-timed rainfall, resulting in healthy canopies and balanced crops. Early morning harvest preserved delicate fruit characters, followed by crystal-clean juice and cool fermentation with minimal lees contact for coiled power and crunchy acid.

The wine's crisp acidity sliced beautifully through the buttery beurre blanc, while its vibrant citrus and mineral notes harmonised perfectly with the rich salmon, fresh asparagus, and bright lemon. It was an effortless, elevated match, clean, refreshing, and utterly delicious.

Whether you're enjoying a classic German Kabinett, an Alsatian dry style, or this fantastic Australian Reserve, raise a glass today to Riesling's timeless appeal. Cheers to International Riesling Day, may your pairings be inspired and your glass full! 🍷

Full Recipe: Pan-Seared Tasmanian Salmon with Beurre Blanc Sauce and Steamed Asparagus

Serves 2 Prep time: 15 minutes Cook time: 20 minutes

Ingredients:

• For the salmon:
  • 2 Tasmanian salmon fillets (skin-on, about 150-200g each)
    
  • 1 Tbsp grapeseed oil
  • Lemon wedges, for serving
• For the beurre blanc sauce:
  • 2 eschalots, finely diced
  • 100ml dry white wine (the Reisling you are pairing with also is perfect for this sauce)
  • 2 Tbsp white wine vinegar
  • 150g cold unsalted butter, cut into cubes
  • Salt and white pepper, to taste
  • 1 lemon squeezed
  • 1/2 orange squeezed
  • fresh chives (optional)
• For the asparagus:
  • 1 bunch fresh asparagus (about 12-16 spears), snapped to the perfect length
    

Instructions:

1. Make the beurre blanc sauce: In a small saucepan over medium heat, combine the minced shallot, white wine, and vinegar. Simmer until reduced by about two-thirds (around 2-3 Tbsp liquid remains), about 5-7 minutes. Lower the heat to very low. Whisk in the cold butter cubes one at a time, continuously whisking until the sauce thickens and becomes creamy and emulsified (do not let it boil, or it may separate) Add the citrus juice and fresh chives if you are adding them. Season with salt, white pepper. Keep warm (off heat or over very low warmth).
2. Cook the salmon: Pat the salmon fillets dry. Heat grapeseed oil in a non-stick or cast-iron pan over medium-high heat until shimmering. Place salmon skin-side down. Cook for 4-5 minutes until the skin is crispy and golden. Flip and cook the flesh side for 2-4 minutes more, depending on thickness, until just cooked through (set aside while you steam the asparagus).
3. Prepare the asparagus: Bring a pot of water to a boil. Place seamer basket over the open pot and add the asparagus and steam for 3-4 minutes until bright green and tender-crisp.
4. Assemble and serve: Plate the salmon skin-side up, arrange asparagus alongside, and drizzle generously with beurre blanc sauce. Serve with a lemon wedge on the side.

Enjoy with a chilled glass of 2025 Tamburlaine Reserve Riesling, happy sipping!