Old Vines Riesling

Kelowna, Canada

Tantalus Vineyards' benchmark riesling from vines planted in 1978 on the original Johnson vineyard site above the east shore of Okanagan Lake in Kelowna. The 45-year-old vines produce naturally small crops of intense, concentrated fruit; the wine is made in an off-dry style with high natural acidity and significant ageing potential. Arguably Canada's reference riesling: taut, mineral, with a lime and petrol character that develops hauntingly over a decade.

Pairing intelligence

• fish course: Riesling with crab is one of the most reliable seafood pairings. The off-dry sweetness of the wine matches the natural sweetness of Dungeness crab; the high acidity cuts the lemon butter; the mineral slate note echoes the ocean-mineral character of the shellfish. Weight match is precise — both are delicate.
• cheese: The off-dry Riesling's residual sweetness bridges the honey while its acid cuts through the ricotta's milky richness. Lemon zest mirrors the wine's own citrus character. A light, elegant dessert-adjacent cheese option.
• starter: Off-dry Riesling bridges white asparagus's natural sweetness; acid cuts through hollandaise butter fat; the egg's richness is neutralised by the wine's freshness.
• starter: The Riesling's citrus acidity and sweetness frame are a textbook partner for crab's delicate sweetness; jalapeño heat is cooled by the wine's natural residual while the remoulade's richness is cut by the acid.
• main: The off-dry residual sugar in Riesling is the traditional pairing lever for spiced Asian dishes: sweetness tempers chilli heat, high acid cuts through coconut fat, and the wine's aromatic profile bridges lemongrass and lychee notes in the curry.
• starter: The residual sweetness in an off-dry Riesling contrasts with and calms chili heat. The high acidity matches the lime acid in the dish — a clean acid-acid match that does not collapse the wine. The tropical fruit notes in the wine echo the papaya. A classic Riesling cross-cultural pairing application.
• starter: The Old Vines Riesling's natural acidity and petrol-mineral depth cut through bisque's cream richness; tarragon's anise note mirrors the wine's herbal register while the residual sweetness balances the shrimp's briny sweetness.
• dessert: Off-dry Riesling's lavender-adjacent floral character mirrors the crème brûlée's botanical flavouring. The wine's residual sugar meets the caramelised sugar crust while its acid prevents the pairing from becoming cloying.