The seminar was pretty early (if you work in a restaurant "early" is before noon), so most of the attendees were press and trade. The sommeliers were all asleep, and I must amidst the only thing that got me out of bed that early was the promise of a huge riesling flight from all over New Zealand. Nothing beats morning coffee like morning acid!
Paul made some great points- he spoke about his recent trip, partying at Pegasus Bay, but also went into some of the sticky areas of riesling: the perception of sulphides as minerality, using potassium from extra skin contact to offset acidity, the perception of "sweet", RS and acid levels, and the new IRF Riesling Scale.
Here was the tasting lineup, each one so unique; I italicized my favorites:
Dry River 2008 (Martinborough)- lemon meringue, white flowers, crazy acid
Te Kairanga 2010 (Martinborough)- funky, petrol, wild
Neudorf 2010 (Nelson)- white florals, earth, pears
Redoubt Hill 2010 (Nelson)- ripe peach, strawberry, rosemary
Villa Maria 2010 (Marlborough)- apple, quince, peach
Forrest The Doctors 2011 (Marlborough)- grapes, lime, sage
Mount Beautiful 2009 (Waipara)- lime skin, roasted coconut, earth
Pegasus Bay "Bel Canto" 2009 (Waipara)- pears, peaches, petrol
Rippon 2009 (Central Otago)- membrillo, apples, pears
Mount Difficulty "Target Gully" 2011 (Central Otago)- peach candies, lemondrops, white flowers
Fromm Spatlese 2010 (Marlborough)- ripe starfruit, pears, grapes
Seifried "Sweet Agnes" 2010 (Nelson)- smelled like strawberry Special K!
Lawson's Dry Hills 2010 gewurztraminer
Giesen 2011 riesling
Mud House 2010 pinot noir
Carrick 2010 pinot gris
Peregrine 2010 riesling
Elephant Hill 2010 chardonnay