Warrabilla 2018 Reserve Riesling with Mediterranean Paella

Andrew Sutherland Smith, owner/winemaker of Rutherglen’s iconic Warrabilla Wines could be labelled one of Australia’s most passionate. A true unsung winemaking hero, and an altogether top bloke, Andrew is proud of his product and firmly states that ‘typically’ his product is ‘like no other’. ‘It’s not necessarily a regional or Rutherglen styled product – it’s a “Wobbly Villa” product!’ he laughs.

Annually, wine club members, friends and fans of the winery get together for a feast of plenty in which Warrabilla regularly teams up with Wangaratta’s Adam Pizzini of Rinaldo’s Casa Cucina. Essentials asked Adam Pizzini to create an easy-to-prepare, relaxed recipe to pair up with Andrew’s Reserve Riesling.

Warrabilla 2018 Reserve Riesling

Made with premium fruit from Warrabilla’s Parola’s vineyard, where low-yielding vines grown on deep red loam produce a riesling of rich, round full body with great citrus complexity. The brilliantly uplifting fragrant nose has balanced and elegantly flinty notes of lemon zest and cumquats.

On the palate you’ll immediately notice the residual sugar, perfectly balanced with bitey, summer-fresh acid and flavours of sweet and tangy lime juice. This bold acid structure coupled with big fragrances makes the Reserve Riesling a great food wine, and a brilliant match to Adam’s paella. Deeper notes of caramel and spice complete the picture, making this a completely unique wine. It’s a fascinating example and one well worth sharing with friends.

Mediterranean Paella Paella

Serves 4

4 cups chicken stock
1 tsp saffron threads
2 tbsp olive oil
250g firm fish fillets cut into 2cm pieces
1 brown onion, finely chopped
2 garlic cloves, crushed
1 roasted capsicum
2 cups arborio rice
2 tomatoes, peeled, deseeded, diced
2 tsp smoked paprika
500g medium green king prawns, peeled,
deveined
150g baby squid, cleaned, cut into 1cm wide rings
12 mussels, scrubbed, debearded
2 limes
Fresh coriander

Method

1. Combine stock, one cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.

2. Meanwhile, heat one tablespoon oil in a 24cm paella/frying pan over medium-high heat. Add fish and cook for one minute each side or until light golden. Transfer to a plate. Add the remaining tablespoon of oil to pan. Add onion and garlic and season. Cook for five minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.

3. Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.

4. Add prawns, squid and mussels, pressing into rice mixture. Add ½ cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, ½ cup at a time, adding fish and capsicum with the last ½ cup stock (this will take 15 to 20 minutes).

To Serve

Remove from heat. Stand, covered, for five minutes. Season with pepper.