Limey, green apples on the nose carry through to the palate.
The zucchini in the garden is going nuts on the soil-crack combo of organic and mushroom compost. I am making zoodles, putting them in pasta sauces and when you add mushrooms, soy, ginger, garlic and chili, and fry it up it makes a great side dish to a chorizo and poached eggs breakfast. On the weekend I was making zucchini and sweet potato fritters. Grate the zucchini and sweet potato, squeeze out some of the excess water, add a couple of eggs, mix it all together, season, make a patty and shallow fry in a pan. Sprinkle some salt and have hot chili sauce as a dipping option.
The 2017 Pertaringa Clare Valley Riesling matched perfectly. It cut through the oil and saltiness nicely making me want to eat more of the fritters and pour another glass. Limey, green apples on the nose carry through to the palate. It is crisp and fresh with a nice acid profile suggesting it may do some interesting things if you put it away for 8-10 years.