Riesling and Ceviche This Week, June 2nd through the 4th
Riesling, perhaps the most misunderstood grape in the world. It is also perhaps the most food friendly and diverse white varietal. The most common misconception about riesling is that they are all sweet, which can be very frustrating because as Americans we talk dry and drink sweet throughout our lives.
Rieslings are much lower in alcohol 8-12% on average which when married with the beautiful balance between extraction of fruit and acidity can allow them to develop for decades in a bottle, holding onto the true essence of the soil. They are not aged in oak which can dull the sensation to the palate when out of balance with the fruit. Germany, Austria, and Alsace, France are the most notable producers of the grape, although you will find it grown throughout the world.
It works so wonderfully with food because it is low in alcohol in turn having less of an effect on the human system. Crisp acidity (no oak aging) leaves your mouth with a certain fruit tartness that cuts through butter or cream sauces, the delicate richness of fats and cleanses the palate yearning for another bite or sip. It goes very well with dishes made with sweet roasted garlic, fiery chilies and aromatic herbs such as cilantro, kaffir lime and basil as found in Thailand, South America and Spain. Try that with a wine that is over ripe with an alcohol level pushing 16%.
Our wine flight this week we are proudly showcasing two rieslings side by side. The first is the 2007 Rudiger Krober Riesling “Winninger Bruckstuck” from the Mosel region of Germany offering a bright off dry flavor profile of lush citrus, rich lychee mouthfeel with a steely mineral finish. To contrast this style we offer the 1998 Hugel “Hommage” Riesling from Alsace, France. The nose is of classic petrol, wet stone, while on the mouth the beautiful deep flavors of apricot, white peach, ginger and lemon curd gently linger on the tongue. If ordered by itself we recommend decanting this wine for ten minutes or so to fully allow the wine to develop. One other very important aspect to remember not only with these two selections but with all white wines is to not drink these wine too cold, let them sit on the table. Lower temperatures can tend to mask the fruit.
We will be pairing the Rielsing with our Alaskan Halibut Ceviche. The Halibut is “cooked” in fresh lime juice then tossed with fresh avocado, tomato, jalapeno, cilantro and tomatillo salsa. This dish is served with fresh corn torilla chips cooked to order.
We look forward to serving you!