Pork with Peach Sauce …Partnered with a Spatlese Riesling Mosel

Pairing: Pork Tenderloin with Peach Sauce Paired with a 2015 Max Ferdinand Richter Mulheimer Helenenkloster Spätlese Riesling Mosel

Food:  White peaches have started to appear in farm stands throughout New Hampshire. For a truly special gastronomic experience, cut open a white peach, stick your nose into the cut side … inhale deeply … ahhhh. The sweet perfume fragrance of the white peach sends your olfactory senses into … ecstasy. You don’t even have to eat it to enjoy it. But, of course, we will … in this delicious pork dish.

Season half inch medallions of pork tenderloin with salt, pepper and cinnamon, and sauté in a little butter. Keep warm. Meanwhile, make a sauce of a cup of peach slices, 3T of minced red or sweet onion, 2 tsp brown sugar, 2 T bourbon, 1/4 tsp ginger,  1/4 tsp corn starch, pinch of salt, and 2 T of water. Bring to a boil, then reduce heat and simmer for about 8 minutes. Serve with roasted potatoes and a medley of grilled summer squash, zucchini and red onion. Very easy!

Pork Tenderloin & Peach Sauce

Wine:  The estate of Max Ferdinand Richter has a long and distinguished history as a vineyard, winery, and wine exporter dating all the way back to 1643. The estate is currently managed and operated by Dr. Dirk Ferdinand Richter, the ninth generation of his family to do so. The 2015 vintage of this wine was overseen by Constance Ferdinand Richter, the tenth generation of this family of renowned winemakers. Riesling wines from the Mosel wine region are considered among the finest in the world. About $20.

Riesling Spatlese

Tasting Notes:  The color is a pale gold with a decidedly greenish tint. The aroma reminds one of the fragrance of a German Christmas cookie, fresh out of Oma’s oven … golden raisins, honey, and hazelnuts. On the palate one senses distinctive honey, apricot and toasted hazelnut. Apricot and honey linger on the finish. Goodness gracious!! The pairing couldn’t be better. The wine perfectly complements the peach sauce.

Other Wines That Pair Well with Pork in a Peach Sauce:  Chardonnay (California), Gewürztraminer (Alsace, France), Vouvray (Loire Valley, France), Viognier (Australia)

Other Food That Pairs Well with Spatlese Riesling:  Spicy Asian Cuisine, Scallops, Ham,   Roast Duck and Chicken.

Maps and Views of the Mosel Wine Region:  Mosel Wine Region

A Source:  klwines.com





Pear and Blue Cheese Salad … Perfect Paired with German Riesling

Pairing: Pear, Blue Cheese, and Walnut Salad Paired with a 2014 Selbach Oster Zeltinger Sonnenuhr Kabinett Riesling

Food:  Comice Pears are starting to appear again in the food markets in New Hampshire, a bit earlier than normal. They are, without any doubt, our very favorite pears … sweet and juicy! Their actual name is Doyenné du Comice and the variety originated in Angiers, France in the mid-19th Century. They are unparalleled in a salad of mixed greens, creamy blue cheese and walnuts, all dressed with a vinaigrette of olive oil and balsamic vinegar. An amazing flavor combination!

Pear and Blue Cheese Salad

Wine:  The precariously steep, slate-covered slopes of the Zeltinger Sonnenuhr are recognized as among the most prestigious wine growing sites of the Mosel River region of Germany. And the Selbach family have been making wine in this region since the mid-1600’s. But the first vineyards in this area were planted in the 2nd Century by the Romans. The unique terroir of this region combined with the vast experience of the winemakers, passed down through many generations, results in impeccable wines. This Kabinett, made from early harvested grapes, is no exception.

Selbach Oster Riesling

Tasting Notes:  Color is pale yellow with a decidedly greenish tinge. Cut open a ripe honeydew melon, put your nose down close and inhale deeply. That’s it! That’s the nose of this superb wine. Although pure and clean and fresh are not usually descriptors of flavors, they are words that immediately come to mind when tasting this riesling. Now visualize a crystal clear mountain stream rippling over some rocks … take a sip … add some gentle sweetness … aaah … perfection. A truly stunning riesling … and pairs beautifully with every element of the salad, including the balsamic vinegar in the dressing. An exemplary riesling in every way.

Other Wines That Pair Well with Pear and Blue Cheese Salad:  Champagne (France), Chardonnay (California), Chenin Blanc (South Africa), Gewürztraminer (Alsace)

Other Food That Pairs Well with a German Riesling:  Apple Dishes, Asian Cuisine, Trout, Shellfish, Hazelnuts

A Great Read on German and Austrian Wines:  http://www.vinography.com/archives/2010/09/book_review_reading_between_th.html

A Source:  www.wine.com




Oktoberfest … errr … Novemberfest (I guess)

Pairing: Traditional German Food paired with 2014 Selbach Oster Riesling Kabinett and 2007 Maximin Grunhauser Abtsberg Riesling Spatlese.

Food: Every fall, sometime between late September and early November, we have friends over for a traditional German meal to celebrate Oktoberfest and our own German heritage. The meal consists of multiple hearty foods that have been part of German culture for eons. The picture below is a plate showing the different foods that make up the feast. Starting withe the front of the plate, we have Sauerbraten (marinated pot roast in a sweet-and sour wine sauce). Moving clockwise there is Kartoffelpuffer mit Apfelmus (potato pancakes with applesauce). Continuing clockwise, we have Rotkohl mit Äpfeln (red cabbage with apples). Further along on the right side of the plate is Hasenpfeffer (jugged hare made with port wine and peppercorns) served with noodles. Finally, in the center of the dish is Sauerkraut and Bratwurst. Looks a bit monochromatic, but the flavors are mind-blowing. Well worth the few days of preparation if you have the time. The recipes we use come from a couple of terrific German cookbooks that date back to the 1950’s and 60’s … Lüchow’s German Festival Cookbook and The Cooking of Germany (part of the Time-Life series Foods of the World). Lüchow’s, located in New York City, was arguably the most famous and highly regarded German restaurant in America for almost 100 years before it closed its doors in 1986.


Wines:  We should start by saying that a good German beer would be a fine pairing for this meal. However, the foods that comprise the meal are full and rich, so the lightness of wine (versus beer) makes for a nicer complement to the meal. It should be noted that one might think a red wine would be a better pairing given the presence of beef, sausages, and rabbit.  The inherent sweetness and complexity of these white wines, foiled against the vinegar component of several elements of the dish (sauerkraut, red cabbage, and sauerbraten) are good reasons to choose the rieslings over red wines. Both of these wines originate in the Mosel (Moselle) region of Germany, roughly halfway between Luxembourg City and Frankfort. The Mosel River is a tributary of the Rhine and runs near the German border with Luxembourg. The two websites listed below provide wonderful pictures and video of the dramatic, steep landscape that the vineyards are planted in. This region produces the finest rieslings in the world. The terms Kabinett and Spatlese that help identify these wines refer to the time of the grape harvest and the resultant sweetness and complexity of the wine. Kabinett indicates a wine from early harvested grapes, while Spatlese wines are made from grapes left on the vine longer which concentrates the sugars in the grapes more. If the grapes were left on the vine even longer, the wine would be an Auslese.


Tasting:  The youthful 2014 Selbach Oster Kabinett has a vibrant nose with distinct aromas of green apple and green melon. The palate is clean and fresh, mirroring the apple and melon in a just barely ripe state. The blush of youth! The older 2007 Maximin Grunhauser Spatlese has a more refined nose revealing a medley of tropical fruits. The palate is smooth and round, with flavors of honeysuckle and ripe apricot and peach. The sweetness is balanced nicely with the acidity. Despite the differences in the wines, they both go very nicely with this traditional German meal.

Other Foods that Pair Well with These Wines: Asian Cuisine, Turkey, Ham, Pork, Smoked Salmon

Other Wines that Pair Well with This Food:  Most any Riesling from Germany, New York State, or Washington State. Or Spatburgunder Rotwein (German Pinot Noir)

Read About:  http://www.selbach-oster.de/en    http://www.vonschubert.com/en/weingut/

A Source:  www.wine.com