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Framingham

CLASSIC RIESLING 2023 - FRAMINGHAM

WHITE Riesling

New Zealand / Marlborough

SORRY GUYS, WE RAN OUT OF THIS ONE

Gold medals and crazy scores every year!

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Why do we love it?

Framingham Classic Riesling is one of the best Rieslings in New Zealand and it’s not just us claiming it but the competitions in which it gets gold medals and crazy scores every year.

Framingham winery was established in 1994 and started its career with a single label, that of Riesling. In particular, today it has some of the first and oldest Riesling vines in New Zealand. The vines in the Wairau Valley are 39 years old and organically grown. These old vines and Andrew Brown's hand are hidden behind Framingham Classic Riesling. Andrew Brown is a well-known winemaker who has worked in Alsace and Oregon while in 2019 his Riesling won the Champion Riesling Trophy. As you well understand, he is a master in Riesling and this is something you can taste in Framingham Classic Riesling.

Try it now or after 5 years.

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Framingham Classic Riesling has pale lemon color and impressive aromas of lemon curd, peach, tangerine, pineapple, lime, lemon blossom and wet stone.

In the mouth it has medium body and crisp, lemony acidity. Juicy stone fruits, citrus and tropical fruits are mixed with mineral notes.

Technical stuff

Color:	White
Type:	Dry
Year:	2023
Alcohol:	12.5%
Origin:	Marlborough, New Zealand
Variety:	Riesling
Aromas:	Lemon curd, peach, tangerine, pineapple, lime, lemon blossom, wet stone
Bottle Size:	750ml
Barrique:	-
Serving temperature:	8°C
Aging:	6 years
Closure:	Screw cap
Organic:	No

CLASSIC RIESLING 2023 - FRAMINGHAM

PAIR IT

Pairs very well with pork belly with orange sauce, linguine aglio olio, salmon with soy sauce and lime

Pasta salad with salmon, broccoli and tartar sauce

For the Tartar Sauce
3 tbsps. of mayonnaise
1 egg yolk, boiled
1 green onion
2 pickled cucumbers, chopped
1 tbsp. of capers
1 tbsp. of olive oil
1 tbsp. of parsley

For the Salad
100 gr. salmon
200 gr. pasta bowls
5-6 broccoli florets
¾ cup of peas
¾ cup of corn
1 carrot
Parsley
Olive oil
Salt

For the salad:

Cook the pasta al dente. Once cooked, drain them and season them with olive oil.
Boil broccoli, peas and corn for 8-10 minutes.
Grate the carrot, chop the parsley and cut the salmon in pieces.
In a salad bowl mix, peas, corn, carrot, salmon and veggies.

For the sauce:

In a food processor, mash the onion, the pickled cucumbers and the capers.
We drain them from their liquids. Mash the yolk with a fork and mix it with mayonnaise, parsley and the mixture of cucumber and caper.
Add the sauce to the pasta salad and mix gently.
Add the broccoli.
Put it in the fridge for an hour and then serve!

Eva Monochari

Food Blogger

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