Jenise wrote: ....... The flavor of the peel converts to a coconut flavor with long cooking. I made it when I was staying in Holland, and it was one of the best riesling matches of all time.
Jenise, Amazing. I find that coconut character sometimes in older dry Australian rieslings, which are very limey when young. I remember a Riesling seminar I did in 1999 with Geoffrey Grosset, who makes some of Australia's most heralded Rieslings, and when I said I could taste coconut in this older Riesling, he said there was a correlation between lime and coconut.
I see in my tasting notes database I have also picked up a lime/coconut character in an older dry NZ riesling as well.
I would love to know what is going on to convert lime to coconut with age.