Rouge Tomate's Hawaiian Walu Ceviche

Pair with Jutta Ambrositch Oberer Reisenberg Riesling

 


Yuzo dressing:
 
Equal parts white soy and yuzu juice
Salt to taste
Red pepper flakes to tastee
 
Ceviche
 
40g  Walu
 
1 tsp Radish
1 tsp Red onion
1 tsp Cucumber
1 tsp Jalepeno
1 tsp Avocado
1 tsp Snow pea
1 tsp Shizo leaf
 
Drizzle with olive oil and Yuzu dressing.
 
The wine: Winemaker Jutta Ambrositsch has been crafting wine under her own name since 2002 out of Vienna, Austria after her friend and mentor, Fritz Wieninger, donated a vineyard on the prestigious hills of Nussberg. Jutta has since expanded he acreage, but to date all  of her vineyards remain on the Nussberg – the best grape-growing site in the region.  
 
“What I like in the wine is the balance between the salty minerality, the ripeness enhanced by a touch of residual sugar and the counterpoint of the fresh, intense acidity. I think it is a great and unique expression of the Riesling – with the precision you expect, but more full bodied. I really enjoy her wines and her vision of vine growing and wine making. I really think biodynamic viticulture enhances a sense of the place.” – Pascaline Lepeltier
 

The Jutta Ambrositsch Oberer Reisenberg Riesling 2008

 
Photo credit: Jonas Cuenin

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