Best food(s) with Riesling??

originally posted by Rahsaan: How is that more real than white asparagus from the US?
Click to expand...

Rahsaan, My experience has been that white asparagus from Germany are significantly better than those from places like Chile, here, etc. I thought most of the white asparagus here were shipped in from places like Chile.

The difference to me is that the German white asparagus are much more delectable whereas the ones from Chile, etc. are reedier, especially in the stalk end. All parts, including the stalk, of white asparagus from Germany are tender and delicious. Some people don't eat the stalks from the non-Germany white asparagus because they tend to be tough and reedy.

Then again, I may be wrong!!

. . . . . Pete
 
originally posted by Peter Creasey:
Rahsaan, My experience has been that white asparagus from Germany are significantly better than those from places like Chile, here, etc. I thought most of the white asparagus here were shipped in from places like Chile.
Click to expand...

The ones from Germany may be better than the stuff from Chile, I wouldn't know. I'm one of those people who is heavily farmers market-driven for produce.

I highly doubt that if you got a domestic farm in your area serious about making white asparagus that they would not be better than something shipped across the Atlantic.

Of course there is always the terroir difference. We see this clearly with fruit. I.E. nothing domestic can bring the taste of mara des bois. But then again mara des bois should not be getting on airplanes.
 
peter, i must thank you for starting this thread. if you didn't i would not have been inspired to make veal wurst with sauerkraut for dinnner tonight. paired with 2007 keller reisling kabinet.
 
originally posted by Rahsaan:
originally posted by Peter Creasey:
Rahsaan, My experience has been that white asparagus from Germany are significantly better than those from places like Chile, here, etc. I thought most of the white asparagus here were shipped in from places like Chile.
Click to expand...

The ones from Germany may be better than the stuff from Chile, I wouldn't know. I'm one of those people who is heavily farmers market-driven for produce.

I highly doubt that if you got a domestic farm in your area serious about making white asparagus that they would not be better than something shipped across the Atlantic.

Of course there is always the terroir difference. We see this clearly with fruit. I.E. nothing domestic can bring the taste of mara des bois. But then again mara des bois should not be getting on airplanes.
Click to expand...

i don't recall finding white asparagus at the farmers markets i frequent. i assumed they were pretty much a european thing. do you regularly find white asparagus at your markets rahsaan?
 
originally posted by Bill Lundstrom:
i don't recall finding white asparagus at the farmers markets i frequent. i assumed they were pretty much a european thing. do you regularly find white asparagus at your markets rahsaan?
Click to expand...

Not that I can remember. But then again I'm not a huge fan of them in Europe either so my eyes quickly gloss over them.
 
i remember buying some imported white asparagus last year. i think they were from france or belgium and they were really delicious. more tender than their green cousins. but they were kind of ridiculously expensive.
 
I've never seen local white asparagus in any of the Bay Area farmers markets I haunt. We're lousy with the local green stuff so I'm kind of surprised.
 
originally posted by Bill Lundstrom: peter, i must thank you for starting this thread. if you didn't i would not have been inspired to make veal wurst with sauerkraut for dinnner tonight. paired with 2007 keller reisling kabinet.
Click to expand...

Bill, Thanks!

Please post a note on how your veal wurst, sauerkraut, and Reisling turns out.

I also inspired myself to rush back for the wienerschnitzel and (German) white asparagus again before they are gone...but this time try a Riesling (or Gruner) with them.

. . . . . Pete
 
I echo the tomato suggestion - years ago I learned the Insalata Caprese and Mosel are a perfect match - think of the fruitiness and high acidity of the tomato and it becomes more obvious.

I attended a dinner with Rudi Wiest on Sunday and several of the pairings were quite good - yellowtail sashimi, followed by cold pea soup (great pairing with Weins-Prum's 09 WS Spatlese Trocken - an outstanding wine, by the way - apparently 1 gram over the legal limit for trocken in Germany so it's not labelled that way in Europe but is here), followed by crab cake with a corn coulis, and then a pork chop.

I often serve beet/goat cheese salad with CFE VT as I find the earthiness and slight sweetness of the beets to pair well with that wine. And now that peas are in season, try pea soup with or without crab and rici e bisi with riesling.
 
The problem with white asparagus is that it should be eaten within hours, or at max a couple of days, after harvest. But I could see that the thicker stalks shipped from Germany or France would last a bit longer than the super thin stuff from Chile (which I cannot imagine for anything else but soup). Unfortunately I have seen nice white asparagus just once in the Boston area, at Formaggio Kitchen.

As for wine, white asparagus is where Riesling usually fails. It works much better with very dry, lower acid and not too fruity wines. Gutedel and Silvaner often work really well.
 
I take my tomato with Montlouis, slightly off dry. But I suppose it depends on where you shop for your tomato.
No, I did not say Vouvray, I said Montlouis, don't even go there.

Surely we'd want dry Muscat with asparagus? Good luck finding dry Muscat in Alsace these days, though.
 
You must log in or register to reply here.
Back
Top