There is a growing trend in Germany to make more dry Riesling. Although I don’t agree with taking the spotlight completely off the wonderful off-dry wines I’ve grown to love, I can’t argue that many producers are making stunning dry table wines. This is one of them.
I was very happy to find this gem of a recipe to pair with dry Riesling; Mixed Shellfish en Papillote. En Papillote translates to “in parchment.” It’s an amazing way to cook fish and shellfish that every home chef should know as it retains all the flavor and aromatics of the dish and unleashes them only when the bag is opened. Putting this next to an aromatic Riesling is a perfect match on the nose and the palate.
2009 Weingut Fritz Keller Riesling Qualitätswein trocken - The nose showed lemon, slate dust and sweet butter. On the palate, it was dry yet showed a full, plush body with citrus, peach and herbal notes. The remarkably fresh finish showed grapefruit and lasted for over a minute. This is a must-have bottle of Riesling.