SIX COURSES: The salad: Riesling meets the challenge

The last time we did this article we talked about the sequence of wine being as important as the matching of wine to the meal. That it was necessary to start with your lightest whites and end with your full-bodied reds. This can create a challenge when following the European tradition of putting the salad after the main meal. In most cases, a full-bodied red would not pair well with a salad, so what do you do now? The next phase of the sequence is residual sugar. (dryer to sweeter). This allows you to follow a red with a white. The wine choice we made would go well with the salad recipe whether you choose it alone or within the meal progression and would work if you chose to have the salad before or after the main meal. We recommend an off-dry Riesling, as the light sweetness will really complement the dressing, cheeses and nuts found in the salad, and, of course, the greens of the salad, but not be as sweet as the wine you would chose to pair with dessert. This wine varietal loves foods and pairs nicely with a spectrum of choices.

By Leesa and Wayne Kofmehl • September 8, 2008 7:46 pm
SIX COURSES: The salad: Riesling meets the challenge

The last time we did this article we talked about the sequence of wine being as important as the matching of wine to the meal. That it was necessary to start with your lightest whites and end with your full-bodied reds. This can create a challenge when following the European tradition of putting the salad after the main meal. In most cases, a full-bodied red would not pair well with a salad, so what do you do now? The next phase of the sequence is residual sugar. (dryer to sweeter). This allows you to follow a red with a white. The wine choice we made would go well with the salad recipe whether you choose it alone or within the meal progression and would work if you chose to have the salad before or after the main meal. We recommend an off-dry Riesling, as the light sweetness will really complement the dressing, cheeses and nuts found in the salad, and, of course, the greens of the salad, but not be as sweet as the wine you would chose to pair with dessert. This wine varietal loves foods and pairs nicely with a spectrum of choices.

2007 St. Urbans-Hof Riesling, $15.99

A wonderful Riesling at an affordable cost is 2007 St. Urbans-Hof Riesling at $15.99 and is from Germany, where Riesling originates. This wine is almost colorless with just a slight straw color. It does well with vigorous aeration a half-hour before drinking to stave off the typical Mosel Riesling aromas of yeast and cheese, but reveals a delicious citrus affect of limes, and grapefruit with a bit of peach and minor minerality. At only 10 percent alcohol it works well close to the end of a meal.

2007 Long Shadow’s Poet’s Leap Riesling, $20.99

For our mid-price range selection, we don’t get much more expensive. At $20.99 we recommend 2007 Poet’s Leap from the Long Shadow’s winery. This winery deserves some note as it is a project designed by a former winemaker who wanted to bring the top wine producers of different varietals to the slopes of Washington and have them create here. One result was a highly rated Riesling, Poet’s Leap, of exceptional flavor, which Wine Advocate rated 91 points. This is a deliciously clean, refreshing wine with hints of apple, honey, spring flowers, apricot and some mineral notes.

Schlossgut Diel Riesling Auslese Dorsheimer Pittermannchen, $49.99

If you want to treat yourself a bit, then we recommend a $49.99 Riesling from the same winemaker that makes the Poet’s Leap. But this Riesling, Schlossgut Diel Riesling Auslese Dorsheimer Pittermannchen, uses the German winemaker’s hometown grapes. “Wine Spectator” gave it an amazing 94 points! This wine is intense with flavors of apple, mandarin orange and a touch of spice. This wine’s finish lasts forever and will make the salad explode on the palate. Winemaker Armin Diel knows how to make a Riesling.