What’s for dessert? Forrest Estate Botrytised Riesling 2006

What’s for dessert? No matter how many courses there may be for a meal, whether it be 2 or 8, I always look forward to the dessert or pudding (as they call it here in England) course. An amusing story regarding the word”pudding”. Years ago when I first came to London from California, fresh out of university, I got a job as a waitress in the West End. One night an English customer asked me if we had any puddings. I replied, unwittingly, I should add, “I’m sorry sir, but we don’t have any pudding. We do however have some very nice desserts.” Needless to say, he gave me a very strange look. At the time I didn’t realize that “pudding” was the English version of what we call “dessert” in the States. Pudding in America denotes something like a tapioca pudding, not as creamy as a mousse but similar. “Two countries divided by a common language,” indeed! After a rather delicious lunch of tapas at The Providores not long ago, Vintage Macaroon (pictured) and I were debating what to have for dessert. Rather then sharing a dessert we ended up with two desserts and two wines! Yes, we are greedy and insatiable. We’d had a bottle of riesling with lunch so we carried on with a racy New Zealand botrytised riesling from Forrest Estate and a Noble semillon from Pegasus Bay. I enjoyed the semillon but the real stand out for me was the riesling. Forrest Estate has an interesting story. It’s a winery that was founded by two Drs., John and Brigid Forrest, one a molecular biologist and the other a medical doctor, who chucked it all in to try their hand at winemaking. As they say on their site, they did it because they wanted “…a mixture of the wine ‘passion’ and a desire to achieve and be recognised and rewarded for ones efforts. In hindsight we struck upon a career which suits our personalities – a perfect blend of art...

read more
%d bloggers like this: