Heyl zu Herrnsheim Rotschiefer Riesling Trocken 2002: Suggested by Nuria Frau-Trullen of the Langham Hotel for wild sea bass with a clam and scallop risotto. Precise, mineral fruit, with melon and mango aromas. Very dry palate, with good body. Mineral, herb-trimmed palate with only subtle hints of the delightful tropical fruit found on the nose. This is good. 15.5/20

Bürklin-Wolf Wachenheimer Rechbachel Riesling Spätlese Trocken 2001: Suggested by Troy Sutton of Nahm for lobster and wing bean salad. An unusual nose, strongly exhibiting notes of turpentine, before developing a more classic and quite evolved note of petrol. Decent weight on the palate, correct acidity, with a chalk and petrol character like that on the nose. A great vintage, but no great style here. It may improve with cellar time of course. 14+/20

Von Buhl Ruppertsberger Reiterpfad Riesling Spätlese Trocken 2002: Suggested by Ronan Sayburn of Gordon Ramsay at Chelsea for ravioli of lobster and langoustine. Lovely nose here, showing chalky crushed rocks and notes of orange blossom. The palate is a little lacking in substance, although it has a lovely fresh, floral, mineral flavour profile, the barest hint of some tropical fruit. Bone dry. Lovely food wine. 15.5/20

Egon Müller Scharzhofberger Riesling Kabinett 2000: Suggested by Laurent Chaniac of The Cinnamon Club for a stir fry of squid with coconut and chilli. A nice, open, petrol-tinged nose-full of fruit. Very approachable palate, with soft acidity, showing a little plumpness. Nicely textured, and showing a little barley sugar twist to the petrol and lime fruit. This Kabinett is eminently preferable to the preceding trocken wines which had Spätlese Prädikat. 16/20

Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Auslese 2002: Suggested by James Dougherty of the Butler's Wharf Chophouse for roast Suffolk pork loin. Some honeycomb aromas, with steely-slate, petrol-tinged, floral finesse. Lovely weight on the palate, with quite firm acidity. It is quite primary and rather simple at present, but it has good slatey character and is simply stuffed with potential. This will be beautiful in time, but needs ten years as a bare minimum, and will drink for long after that. 17.5+/20

Karthäuserhof Eitelsbacher Karthäuserhofberg Riesling Auslese 1990: Suggested by Matt Wilkin of The Capital for seared duck foie gras. Good, evolving nose. Rich notes entering at the edges, but with plenty of lime and some subtle kerosene freshness. Lovely balance, with a pure, rounded, chalky mineral component countered by fine acidity and an elegant texture. Steely, blossom notes on the finish. A superb wine, still improving (should drink well for another decade), and in my opinion the most appealing food match of all the suggestions. 17.5+/20