Need A Couple Of Recommendations

Hmm, most of the Oz Rieslings (and the couple NZ ones I've tried) were vinified dry. Germany's a better bet for off-dry.

Raymond,

You might try some of the better Riesling producers from the Clare Valley in OZ. One of my personal favorites is Pike's. Neil Pike and his family have been farming their land for >100 yrs. His Reislings retain that sense of earth and complexity from a region that one would not expect Riesling to thrive in. Quick note-- his Riesling's are a bit higher in RS than 2% (I think they come in around 3%), but the wines drink light and dry. They also have a finesse seldom seen outside of Germany or Austria (which may be another option-- try Brundlmayer's Riesling Steinmassel, too).

Cheers, EQ snipped-for-privacy@appellationamerica.com

Raym> Hi guys

Thanks for your reply guys. I visited PIKES Clare Valley website and noticed that the Riesling has

3.5g/l r.s. If I am right, this is very dry because it works out to be 0.3%. Perhaps the kiwi has some off-dry ones. I have been drinking those from Mosel. With 1.5~2% or 15~20g/l, they're great for Asian food. The only drawback is the price. A J.J Prum spatlese for instance, cost $85 compared to an OZ Jacob's Creek Riesling which is only $19. Of course the JC is a little too dry for my palate but otherwise is good. Without the hint of sweetness, Riesling in general tastes a tad too sour. Ray