2010 Brauneberger Juffer Riesling Kabinett, Paulinshof
(6x75cl)
| Product Code: | 57116110 |
| Description: | 2010 Brauneberger Juffer Riesling Kabinett, Paulinshof |
| Case Size: | 6x75cl |
| Producer: | Paulinshof |
| Region: | Mosel |
| Country: | Germany |
| Alc. By Vol.: | 10.5 |
Grape Varieties
| 100% | Riesling |
Awards and Press:
June 2010 - **** Sars - Decanter panel tasting 2010 Brauneberger Juffer Riesling Kabinett
Food Matching Note:
This filigree light white wine is delicious on its own or as an aperitif with salty almonds as a counterpoint to the sweetness. Great also with salads with some fruitiness; try with sweet potato and grapefruit. The sweetness also complements crustaceans perfectly; prawn and lemon zest quiche is another fantastic match.
Tasting Note:
This is classic Mosel Riesling with a fresh lemony fragrance on the nose. In the palate there is an amazingly complex balance of many different factors - fresh acidity and off-dry sweetness - slate driven mineral texture and low alcohol - fresh fruit and a deep oily complexity. Poise and depth.
Vinification Note:
This wine is from the famous Juffer vineyard which is on a bend in the river with perfect south facing exposure and iron-rich heat retaining slate. The vines are trained in the traditional Mosel manner with two shoots tied to a single stake, forming a heart pattern. Harvest is strictly by hand on the extremely steep slopes. The grapes are brought to the winery in small containers and gently de-stemmed, crushed and pressed. The wine is fermented in stainless steel tanks.
Recipe Idea:
Seafood Quiche
Ingredients
2 medium baking potatoes, peeled, coarsely shredded and soaked in cold water
1 cup fat-free egg substitute
1/2 cup + 1 tablespoon unbleached flour
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
2 cloves garlic, minced
1 cup cooked and flaked salmon or 1 can (7 ounces) salmon, drained, flaked and skin removed
1 cup frozen baby shrimp, thawed or 1 can (4 1/2 ounces) shrimp, drained
1 tablespoon capers, rinsed and drained
1 1/2 cups skim milk
1 tablespoon grated lemon peel
1 teaspoon dried tarragon leaves
Pinch of ground white pepper
1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese
Method
Spray a 10" deep-dish pie plate with no-stick spray; set aside.
Drain the potatoes well, squeezing excess liquid from them.
In a medium bowl, stir together the potatoes, 1/4 cup of the egg substitute and 1/4 cup of the flour.
Pat the mixture in the bottom and up the sides of the pie plate.
Bake at 450° about 5 minutes or until lightly browned.
Remove the potato shell from the oven.
Reduce the temperature to 325°.
Meanwhile, spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the red peppers, onions and garlic.
Cook and stir about 4 minutes or until tender.
Crush the bones in the salmon.
Add the salmon with the bones, the shrimp and capers to the onion mixture.
Cook and stir for 2 minutes.
Spoon into the potato shell; set aside.
In a medium bowl, use a wire whisk to combine the milk, the remaining 3/4 cup egg substitute, the remaining 1 tablespoon flour, the lemon peel, tarragon and white pepper.
Stir in the cheese.
Pour the mixture over the salmon mixture in the shell.
Place on a cookie sheet and bake at 325° for 35 to 45 minutes or until a knife inserted near the centre comes out clean.
Let stand for 5 minutes