“Riesling is one of my personal favourites. I love
the diversity of this grape. I love Rieslings from
Mosel, Rheingau, Alsace, Wachau and Clare
Valley. They are extraordinarily versatile with
food. I particularly enjoy it with grilled seafood
and even lightly spiced tandoori prawn/ fi sh.”
Sumedh Singh Mandla, CEO, Grover Zampa
VineyardsRed wine tastes
better when served
slightly below room
temperature (12-
20ºC). It tastes
better when
decanted.
Buche De Noel, while the Moscato d’Asti is the pick for
most fruit desserts.
TASTING NOTES
There are four simple steps to tasting wine like a pro:
Look: Examine the wine and take note of its colour,
opacity and viscosity.
Smell: Swirl the glass gently and then lift it to your
nose and smell the wine. Try and identify the aromas
- fruity, earthy, spicy etc.
Taste: Sip the wine but don’t swallow, allow it to roll
around your mouth and try to identify its unique
characteristics. Is it sweet? Dry? Rich?
Savour: Swallow the wine and take note of the taste.
Also pay attention to how long the taste stays with you.
How long the taste lingers is a good indication of the
wine’s complexity.97 SAVVY DECEMBER 2017