Wine & Food

Snooth User: JimD


Posted by JimD, Apr 16, 2010.

I have recently joined a local wine tasting club and low and behold it is my turn to host the members.

I have been asked to focus on Rieslings. We will be tasting a Dry, a medium, a Kabinet and a Botrytised. Can anyone suggest "nibbles" that I can prepare for the evening.



Reply by Gregory Dal Piaz, Apr 16, 2010.

Riesling is great with cheese and with such an array you can have a fine cheese plate here. That would make it simple. Thrown in some olives, and maybe a quiche and you could call it a day!

Reply by Cathy Shore, Apr 17, 2010.

I don't know if you can find it but rillettes goes brilliantly with Riesling.  It's a local dish here in Touraine - long slow cooked belly pork that is then shredded, topped with pork fat and served with crusty bread.  An alternative would be a pork based terrine.  The sweetness of the slowcooked pork goes well with the wine which also cuts through the fat with its great natural acidity. 

Quiche is a good idea but I'd go a bit further and say onion tart.  Finely slice and sweat around 9 big onions in a pan with butter or oil until they have caramelised (use a very low heat so as not to burn them or brown them too much) - this takes a good half an hour or more.  Mix with 10fl oz of cream, an egg and one egg yolk, season well with salt and pepper and put into a pre-cooked pastry base.  Cook until just set - it's a match made in heaven with Riesling and one we serve when doing food and wine matching here. You'll be amazed how so many onions can fit into one tart! 



Reply by dmcker, Apr 17, 2010.

Good call, Cathy, on both the onion tart and the pork. I've found many preparations of pork also to be 'a match made in heaven' for riesling. I even like it with pulled pork sandwiches, spicy or not, though that's a more North (or Central) American theme. Don't think I'd have the beerenausleses with them, though... ;-)

Reply by Cathy Shore, Apr 17, 2010.

Funnily enough we had a group of Americans from Boston on Thursday for a cycle tour and we served rillettes.  They were telling me about pulled pork saying that it was very similar in principal although more spicey.  I think this would match a Riesling although can't speak from experience!  You're right about the beerenauslese though - probably be heading more in the direction of a good apple tarte with that. 

Reply by dmcker, Apr 17, 2010.

I figured it was an easy hop from the rillettes (which I also like, but usually at sitdown meals, whereas pulled pork can be a quick takeout sandwich lunch; kinda slow-cooked fastfood).

My ritual usually entails creme, calvados and espresso with tarte tatin. ;-)

What else might you like with a BA or TBA? I usually end up drinking them on their own.

Reply by Cathy Shore, Apr 17, 2010.

I sometimes like to pair blue cheese with BA or TBA and like you, often drink it on its own ('often' a bit of an exaggeration).  Sometimes, when you've got something as delicious rich and complex it's best just to enjoy it alone - instead of dessert. 

Love the idea of creme, calvados and espresso with tarte tatin though. 


Reply by Manoavino, Apr 17, 2010.

One thing I like with Riesling besides Asian or German food is wine biscuits. American Vintage Wine Biscuits, the one made with red wine and black pepper are good.

To get the best wine biscuits you have to go to a Portuguese bakery in Providence, RI

Reply by rhill2990, Apr 17, 2010.

I actually like fruit with Rieslings, as well.  Grapes, peaches, sweeter apples, and melon.

I think that is the nice thing about Riesling, it seems to be very versatile.


Reply by dirkwdeyoung, Apr 17, 2010.

Cathy, stop it, you are making me super hungry, but I think I am going to try your receipe, it sounds terrific. I think I will probably go with a French white wine Pouilly Fume or Chassagne Montrachet to be honest. I love quiche(my wife makes the worlds best) and a nice white wine, not too sweet , but I am going to have to try this onion tart.

Reply by JimD, Apr 29, 2010.

Thank you to those who responded. My tasting was last night and it went extremly well.

I took the onion tart idea and  made rustica with onions. It turned out great.

Reply by Cathy Shore, Apr 30, 2010.

Great to hear it went well - rustica with onions sounds delicious.

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