Best food(s) with Riesling??

originally posted by .sasha:
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.
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but you can find it in the US. brad doesn't agree but the Navarro Muscat (fermented to 0 rs) is a very nice little wine. it was a great match for a goat cheese souffle with zucchini.
 
think of the words you've just used in the same sentence

brad
0 rs
little wine
agree
 
originally posted by .sasha:
think of the words you've just used in the same sentence

brad
0 rs
little wine
agree
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Yes, I purposely brought their Cluster Select Late Harvest Muscat to the next dinner. He was in love.
 
originally posted by kirk wallace:
originally posted by .sasha:

Surely we'd want dry Muscat with asparagus? Good luck finding dry Muscat in Alsace these days, though.
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Go East. E.g., Nikolaihof.
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Or go north. Pfalz. (Rebholz).
Or just a little East. Baden (Huber) and Wuerttemberg (Woehrwag).
 
Based on some of the input provided here, tomorrow evening I plan to pull a Joh Jos Prum Wehlener Sonnenuhr Spatlese Riesling '07 to accompany roast pork tenderloin and tomato tart.

Just right, hopefully, for a dinner at the beach on the balcony overlooking the surf!

If not, please advise!

. . . . . Pete
 
originally posted by Peter Creasey:

Based on some of the input provided here, tomorrow evening I plan to pull a Joh Jos Prum Wehlener Sonnenuhr Spatlese Riesling '07 to accompany roast pork tenderloin and tomato tart.

Just right, hopefully, for a dinner at the beach on the balcony overlooking the surf!

If not, please advise!

. . . . . Pete
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Well, that is the magic bus of recent JJ Prums. Drank good from the outset and (at least so far) didn't shut down. A golden lab of a wine. And, at least in NYC, was sold mega- discounted. Be interesting to see how it develops.

Fwiw, seems too sweet for pork tenderloin, to me. Pick your favorite mosel 02 kabinett.
 
originally posted by Peter Creasey:

Based on some of the input provided here, tomorrow evening I plan to pull a Joh Jos Prum Wehlener Sonnenuhr Spatlese Riesling '07 to accompany roast pork tenderloin and tomato tart.

Just right, hopefully, for a dinner at the beach on the balcony overlooking the surf!

If not, please advise!

. . . . . Pete
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It's very good mixed with a Dr. L trocken from the same vintage in 50:50 proportion and addresses Kirk's concerns over RS. If you want a dessert wine, the GKA from the same producer and vineyard in that vintage provides enough sugar in 33:67 proportion (which is just nice, since the GKAs typically come in 375ml).

Hope that helps!
 
originally posted by georg lauer:
originally posted by kirk wallace:
originally posted by .sasha:

Surely we'd want dry Muscat with asparagus? Good luck finding dry Muscat in Alsace these days, though.
Click to expand...

Go East. E.g., Nikolaihof.
Click to expand...

Or go north. Pfalz. (Rebholz).
Or just a little East. Baden (Huber) and Wuerttemberg (Woehrwag).
Click to expand...

All of which will be much more expensive than Navarro. Though probably better.
 
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.
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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.
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mara des bois is a very tasty variety, agreed - but where's the terroir aspect?
 
originally posted by Anders Gautschi:
mara des bois is a very tasty variety, agreed - but where's the terroir aspect?
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Have you tasted mara des bois from the US?

Or strawberries in general from California as opposed to France? (Obviously there is variation across sub-national regions and types of strawberries, but there are some big national divides as well)
 
Do you really think it's terroir and not variations of cultivar and method?

Is all strawberry dirt in France better than all strawberry dirt in California?

I suppose it's possible, but it seems remote.
 
One of the vendors at the farmers market sells Chandler, Albion and Seascape strawberries. I haven't asked if they've figured out whether one variety grows better in the same plot of land than another.
 
originally posted by Rahsaan:
originally posted by Anders Gautschi:
mara des bois is a very tasty variety, agreed - but where's the terroir aspect?
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Have you tasted mara des bois from the US?

Or strawberries in general from California as opposed to France? (Obviously there is variation across sub-national regions and types of strawberries, but there are some big national divides as well)
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Oh, I had my fair share of Strawberries from California. Nope, no Mara des bois. I've tasted mara des bois from several markets in france however as well as in other countries. The success of mara des bois is that it is one of the few of these intense tasting strawberries that can be commercialized. I've had more tasteful ones, but they all fell apart within 24h after harvest.

of course you can water and fertilize mara des bois cultures so they get blown up and loose any taste. and of course you need climatic and geological conditions where strawberries grow in general. but in the end the main difference is based on the variety and not the soil.

personally, i prefer to go in the woods and get the real fraises des bois. might find some early chanterelles, too.

re fruit/vegetable variety and terroir: if have joined several panel sensoric tastings of tomatoes, where the issue was to show the superior tast of organic tomatoes versus hors sol tomatoes - surprisingly and to some extent quite frustrating, there was no significant difference in taste apparent..
 
originally posted by SFJoe:
Do you really think it's terroir and not variations of cultivar and method?
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Perhaps. I make no claims to agricultural authority.

Is all strawberry dirt in France better than all strawberry dirt in California?

I suppose it's possible, but it seems remote.
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I wasn't saying that either France or California is better for strawberries. But they are very different.

It's almost stereotypical but I often get more of a taste of sun in the California strawberries and more of a taste of mineral in the French strawberries. Obviously there is variation across varieties within each country. But I definitely held constant shopping at the fancy organic farmers markets in both countries.
 
originally posted by Anders Gautschi: but in the end the main difference is based on the variety and not the soil.
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Ok, so the French and the Californians are working with different varieties. But are you suggesting that if they swapped seeds there still wouldn't be any soil/terroir effects on the fruit?

the superior tast of organic tomatoes versus hors sol tomatoes - surprisingly and to some extent quite frustrating, there was no significant difference in taste apparent..
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Organic is way too broad of a category to have much meaning in my life.
 
originally posted by Rahsaan:
originally posted by Anders Gautschi: but in the end the main difference is based on the variety and not the soil.
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Ok, so the French and the Californians are working with different varieties. But are you suggesting that if they swapped seeds there still wouldn't be any soil/terroir effects on the fruit?
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Who said French and Californians are working with different varieties? On large scale/industrial level farming seed issues are quite globalised, so i would assume that on respective scale in Cal (is that the only place where strawberries are grown in the US??) as well as in France similar varieties are used. therefore, on the supermarket level you don't find that much of a difference. farmer markets - at least the ones where farmers sell their own stuff and not bought in commercial stuff - have other sources. so comparing two countries you would have to compare similar production structures.

regarding the second sentence: yes. varietal taste profile and growing season (early-regular-late ripening) are much more determinative to the final taste than soil composition. production methods being equal, of course.
 
Organic is way too broad of a category to have much meaning in my life.
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apart of viticulture, and maybe arboriculture in general, organic production methods can be quite specific, actually. it depends very much to the kind of culture/species.

being limited to organic fertilizers means that nutrition availability is much more indirect or long-termed. plant protection is limited as well. Still, i agree with you that with modern production methods "organic" has a limited evidence. the picture would be different if you compare "modern" to "traditional" but this is a different issue.
 
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