tag:blogger.com,1999:blog-8017457764988110566.post4875390307260194348..comments2023-10-09T11:45:33.422-04:00Comments on McDuff's Food & Wine Trail: Taste and Learn about Some of Germany’s FinestDavid McDuffhttp://www.blogger.com/profile/03274955351036700406noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8017457764988110566.post-47712536939645453702008-05-02T15:26:00.000-04:002008-05-02T15:26:00.000-04:00I found myself thinking the same thing as I wrote ...I found myself thinking the same thing as I wrote the comment, Joe. Maybe after the class next week. Come to think of it, WBW is next Wednesday and old world Riesling is the theme.<BR/><BR/>I'm glad my recommendations made sense. I'll definitely look forward to your notes.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-65136470374421204272008-05-01T20:57:00.000-04:002008-05-01T20:57:00.000-04:00Hi David, those are great suggestions - perhaps th...Hi David, those are great suggestions - perhaps the material for a full fledged post? Love the sushi idea - use that one alot (but even then I veer towards Alsace more frequently), and the halbtrocken and sausages sounds perfect. (my wife lived in Germany when she was younger and can appreciate the off-dry Riesling mit wurst). I think your fish comment is interesting, with say a drier version working with lemony sole, but a richer riesling tackling a tilapia or monkfish. I think I have some notion of pairing them, but it has not yet become "instinct" - I am buying a lot more these days, so stay tuned...Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-61930330569791767092008-05-01T08:53:00.000-04:002008-05-01T08:53:00.000-04:00Joe,If you were a bit closer I'd say "come on down...Joe,<BR/>If you were a bit closer I'd say "come on down." It would be tough fully to address your points in the context of a comment but I'll take a quick stab at it anyway.<BR/><BR/>- The classic low alcohol, slightly off-dry Kabinett is one of the few wines that can actually work well with a salad course.<BR/><BR/>- Lighter dry wines (Kabinett trocken, Kabinett halbtrocken, basic QbA tr and htr) pair nicely with simple fish dishes, especially fresh water fish.<BR/><BR/>- Depending on your tastes, all of the above categories can work well with sushi as well (I wrote up a Spatlese/sushi pairing recently).<BR/><BR/>- Try the bigger dry wines (Spatlese and Auslese trocken and halbtrocken, Erstes Gewachs and Grosses Gewachs) with pork, from sausages to roasts.<BR/><BR/>- Well balanced Spatlese and Auslese, especially from cooler, high-acid and mineral driven areas, can still be food friendly, especially with richer fish and poultry dishes.<BR/><BR/>- At the Auslese level and above, many of the wines show best and are best enjoyed on their own, whether as an aperitif or as a meditative wine.<BR/><BR/>In general, and it's a huge generalization, you can drink German Riesling with almost anything. The stereotypical pairings with Chinese and Thai food are testaments to its versatility.<BR/><BR/>Let me know if you find any success.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-3795812768423235502008-04-30T23:55:00.000-04:002008-04-30T23:55:00.000-04:00The problems I have with German wines are (1) not ...The problems I have with German wines are (1) not knowing enough good producers, and (2) not having the perfect pairing profile in mind. Most wines I automatically associate with a food, but I just don't have that yet for German wines. Don't get me wrong - love the stuff - just feel a bit awkward with them. Wish I could take your course!Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.com