Zuma and Riesling

Hi there,

Last week I had a chance to attend another one of the Zuma Masterclass Series, Zuma and Riesling. Riesling is a grape varietal dear to my heart because it’s one of the first wines that I remember trying. When I was younger, on special occasions, my parents would allow me to have a sip or two of their wines to make me feel like “one of the adults.” Not knowing anything about descriptive terms such as floral, fruity, or dry, I do remember making a point that “I like this sweet wine the most.” Fast forward a decade, now at 24, Riesling is still often my white wine of choice since trying a new riesling is an adventure, one glass can be so different from the next depending on the producer, vintage, wine maker, region, etc.

Ok, enough blabbing about my love affair with Riesling, let’s look at the food and the wines at Zuma, shall we? A quick note before we start though, I, for lack of a better word, suck at explaining aromas, so I will not bore you with my feeble attempt at explaining something as complex as the bouquets of these rieslings, and borrow some expert’s notes off of the internet insted.




Grosset, 2010 Polish Hill Riesling, Clare Valley Australia

“Restrained aromatics, a hint of lime blossom, some pebbly, wet stone fragrance, powerful mouth-puckeringly dry and pristine lime flavours that are deep, powerful and tightly coiled with savoury, slatey minerality. The finish is pure Grosset: flinty, achingly dry, memorable.” – Grosset.com.au

Course 1:

Wine: (My favorite wine of the night)


Loimer, 2010 Terrassen Riesling Kamptaler Reserve, Kamptal Austria

This Riesling boasts mineral-laced aromas of peach, apricot and blossoms. The palate shows a soft, juicy fruitiness. The harmonious play between sweetness and acidity demonstrates finesse and lightness. Minerally and concentrated – a classic.” – winebow.com

Paired with Zuma Signature dishes:


hamachi usuzukuri pirikara ninniku gake

sliced yellowtail with green chilli relish, ponzu and pickled garlic



maguro no taru taru

yellowfin tuna tartare with miso wasabi, rice crisp

Course 2



Joh Jos Prüm, 2007 Graacher Himmelreich Riesling Spatlese, Mosel Germany

“Fresh and succulent, yet backed by crisp acidity. This keeps the vanilla, peach, orange Creamsicle and mineral flavors keen and long. There’s a nice equilibrium to this white. Drink now through 2024.” 92 Points by Wine Spectator

zuma signature dishes:


aburisake to sudachi – seared salmon, salmon roe, sudachi

ebi tempura maki – prawn tempura, pickled burdock, mentaiko, yuzu mayonnaise

Course 3



Pegasus Bay, 2008 Riesling, Waipara New Zealand

“This classic style Riesling is different from the 2007 because of the botrytis.  It has a star right lemon hue and while lemons, limes and mandarins come to the fore, there is a background of ripe stonefruit such as peaches and apricots.  Honeysuckle and honeycomb influences come from botrytis, which has also made the wine more full bodied and concentrated.  It has a spine of natural acidity and tingling minerality that helps draw out the palate structure to a citrus zest finish.” – pegasasbay.com 

zuma signature dishes:


gindara saikyo miso yaki – saikyo miso marinated black cod wrapped in hoba leaf 

Course 4



Zind-Humbrecht, 2006 Brand Vendange Tardives Riesling, Alsace France

“Full yellow-gold. Captivating, refreshing aromas of white fruits, flowers, honey and botanical herbs. Dense and floral, with lovely acid lift and firm underlying minerality. The honeyed note adds depth to this very fresh riesling. Sappy, glyceral, lightly saline finish is distinctly firm-edged but not hard. I like this wine’s acid cut and find it easy to drink already.” – 94 Points by Robert Parker’s

zuma signature dessert:


jasmine poached white peach, wild strawberries and peach sorbet

Thank you Zuma Restaurant, Bangkok for the lovely evening for delicious food and superb wines! If you are interested in any of the dishes and wines pictures, they are available at Zuma for you to try! And they are now opened for lunch also!

Bon Appetit!

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