Quick rec for Riesling??

P

Peter Creasey

Peter Creasey
A chef wants to serve Seared Foie Gras atop Apple Strudel w/Cumberland Sauce.

Any suggestions as to a Riesling (preferably German) that is widely available and affordable that might be an inspired choice?

I need an answer within a couple of hours.

Thanks!

. . . . . Pete
 
I've been impressed by the value of Jakob Schneider's basic Kabinett (Nahe) - esp the red fruit it brings. Could be a good match with the sauce. For more power and concentration, maybe move to his sptlesen (Hermannshhle?).
 
Pete,
Dunno what you can find locally, but I've been very pleased with the '08 Kabinetts that I've had recently. Your dish probably would benefit from a Sptlese, though, so mebbe look for an '08 Sptlese. Anything with Terry Theise or Rudi Wiest on the back label ought to be worth the chance.

Mark Lipton
 
Thanks for the suggestions! You have indirectly steered me to this one which I was able to learn is available locally...

Joh. Jos. Christoffel Erben rziger Wrzgarten Riesling Auslese '06

. . . . . Pete
 
It was decided the Auslese might be too sweet.

Thus, change order -- the final decision is Joh Jos Christoffel Erdener Treppchen Riesling Spatlese Mosel '06.

Thanks again for the suggestions!

. . . . Pete
 
originally posted by Yixin: is the foie apple dish the only course?
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Y, No! It is the first course.

The Spatlese has received very favorable comments from various sources so it should work fine.

. . . . Pete
 
originally posted by Tom Glasgow: 1st course or Dessert?Seems awfully sweet.
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Tom, The chef is confident the combination of foie, strudel, and Cumberland sauce will match up well with the Spatlese.

Googling reveals that...

Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th century. Although variations exist, common ingredients include red currants or cowberries, port or wine, mustard, pepper, orange, ginger and vinegar.
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. . . . Pete
 
originally posted by Ian Fitzsimmons:
ML: Whose Kabs? I'm in the market.
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The usual suspects, Ian. As I said, checking the back label ain't a half bad way to go. Willi Schfer Graacher Himmelreich most recently was a tasty tipple.

Mark Lipton
 
I've just discovered this thread, to my great amusement. A number of 2006 Kabinetts have been as sweet as you typical Auslese. Never mind the 2006 Spatlesen.

But, beyond that, an Alsace VT would be vastly superior with this dish. Need the body.
 
originally posted by Peter Creasey:
originally posted by Tom Glasgow: 1st course or Dessert?Seems awfully sweet.
Click to expand...

Tom, The chef is confident the combination of foie, strudel, and Cumberland sauce will match up well with the Spatlese.

Googling reveals that...

Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th century. Although variations exist, common ingredients include red currants or cowberries, port or wine, mustard, pepper, orange, ginger and vinegar.
Click to expand...

. . . . Pete
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originally posted by .sasha:
I've just discovered this thread, to my great amusement. A number of 2006 Kabinetts have been as sweet as you typical Auslese. Never mind the 2006 Spatlesen.

But, beyond that, an Alsace VT would be vastly superior with this dish. Need the body.
Click to expand...

Pete, i am sure many would be interested in the results. In the abstract, I agree with .sasha. And many of the higher pradicat '06's seem a bit (or more) shut down lately. but for sure, all in Mosel and Nahe are as rich and fat as can be, but do tell. How did it turn out?
 
Ian, try the 2008 Selbach Saar spatlese (a negociant bottling) that Macarthur's has in stock - it's delicious, very Saar-y, and only $15.
 
originally posted by .sasha: A number of 2006 Kabinetts have been as sweet as you typical Auslese.
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S, We considered the Joh. Jos. Christoffel Erben Erdener Treppchen Riesling Kabinett '06. Besides being quite sweet, various less than wonderful reviews were observed.

We wanted to go German so Alsatians were not considered.

We're also serving a Hopler Noble Reserve TBA '01.

The dinner is a future event. A report will likely be posted.

. . . . Pete
 
originally posted by maureen:
Ian, try the 2008 Selbach Saar spatlese (a negociant bottling) that Macarthur's has in stock - it's delicious, very Saar-y, and only $15.
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Thanks! Saar-y is good. I'm really interested in some classic Kab.
 
originally posted by maureen:
Ian, try the 2008 Selbach Saar spatlese (a negociant bottling) that Macarthur's has in stock - it's delicious, very Saar-y, and only $15.
Click to expand...

Assuming this is identical to what the pied hyper was hyping, I'll second this recommendation.
 
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