Riesling Night

27 02 2007

 As I mentioned in my previous post, this weekend was an continuation of The Endless Feast. Sunday was “Riesling Night with Old and Older
German Wines.” 

The food included one of my favorite dishes from Frances’ kitchen – lamb chop lollipops which were accompanied by lentil samoas – a reprise of Saturday’s potato samosas, hand-cranked saffron noodles,  veal scallopini, and another chinese cabbage dish served with Grant’s home made veal pancetta…very very yummy. I contributed venison sauerbraten, my first attempt ever at a sauerbraten, chocolate sour cherry sourdough bread, and fig anise sourdough bread.

The venison sauerbraten recipe came from Eat Like a Wild Man and was very tender and tangy. The gravy was a little sinful, but the instructions were a little vague about how much butter to use in the roux to thicken it…so I erred on the side of flavor and texture and used the butter very liberally.

One of the guests provide home made Greek desserts which consisted of something with a name I can’t begin to pronounce but that translates roughly to ‘milk pie’ and almond crescent cookies. The milk pies looked like cannolis and were made with farina and puff pastry. It was hard to eat just one.

 For the wine we opened two bottles of Joh. Jos. Prum’s spatlese riesling, a 1983 and a 2003. For those who believe that white wine doesn’t age, you have to try something like this. The contrast between the two wines was remarkable.

The younger one tingled on your tongue as if drops of fizzy gas were gently puckering up and kissing the inside of your mouth. The older one had the same flavor with a striking quality of richness. It’s like contrasting the difference between chocolate ice cream and chocolate sorbet. Both have the same satisfyingly sinful chocolate taste, but the ice cream has an almost intangible third dimension as it melts on your tongue and slides down your throat.

 We opened a third riesling which was also a Joh. Jos. Prum riesling. This one was a 1988 Auslese Wehlener Sonnenuhr.  It was a little sweeter than the other two and is typically considered a dessert wine from what I’ve read about German auslese wines.

To finish off our desserts, we had an eiswein from Wegman’s which one of the guest brought. Very very delicious!




One response

1 03 2007

And the women come and go, speaking of galactoboureko.

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