Loosen Auslese Gold Cap with what??

Peter Creasey

Peter Creasey

Peter Creasey
In the course of trying to decide what might best be served with Dr Loosen Wehlener Sonnenuhr Riesling Auslese Gold Capsule '06, I ran across these comments by Eric Asimov...

the first crucial thing to know about auslese wines is how good they are with food.

A spicy Indian vindaloo or Thai curry? A young, balanced auslese will surround the heat and envelop it in a gentle cushion of apricot, peach and mineral flavors. Duck breast with a sweet fruit sauce? Ah, young auslese to the rescue again. How about Sichuan smoked duck, or an earthy venison medallion? A 10-year-old auslese riesling is a wonderful match. And finally, in the realm of the sublime, a perfectly ripe Vacherin Mont dOr, oozing with funky fruit aromas, is just the extraordinary thing to eat with a 15- to 20-year-old auslese, which by then has developed a singular smoky aroma actually reminiscent of kerosene. It makes me sigh to think about it.

The wines are light, often 7.5 to 8.5 percent alcohol, with an intensity that seemingly belies their delicacy.

So whats the problem?

People are scared because they think theyre going to be super-duper sweet wines, said Paul Grieco, a true riesling believer who is an owner and general manager of Hearth in the East Village, which always has ausleses on its wine list. Its not a sweet wine, its a balanced wine.
[END QUOTE]

Ausleses Put Sweetness on the Table

. . . . . . Pete
Click to expand...
 
At this age, drink it by itself for dessert. The '06 has added acid so I wouldn't age it beyond the 20 year mark.
 
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