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    Joh. Jos. Prum Riesling Kabinett

    Attributes:
    Producer:

    Joh. Jos. Prum
    Region:

    Mosel-Saar-Ruwer, Germany
    Varietal:

    Riesling Kabinett
    Bottle Size:

    750 ML

    Food Matches:
    Cheese: Blue Cheese
    Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
    Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
    Fruits & Nuts: Cherries
    Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
    Pasta & Grains: Spaetzle or Dumplings
    Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
    Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
    Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
    Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
    Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

    Mosel-Saar-Ruwer:

    (MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.

    Kerpen Wehlener Sonnenuhr Riesling Spätlese

    Attributes:
    Producer:

    Kerpen
    Region:

    Mosel-Saar-Ruwer, Germany
    Varietal:

    Riesling
    Bottle Size:

    750 ML

    2006: WineAndSpirits Rating: 88
    Complexity:

    opulent

    2005: WineSpectator Rating: 89
    Acidity:

    fresh
    Flavors:

    mineral
    Fruit:

    juicy

    2005: WineAdvocate Rating: 92
    Acidity:

    fresh
    Flavors:

    apple, citrus, lemon cream, vanilla
    Texture:

    delicate

    2005: WineAdvocate Rating: 91
    Acidity:

    bright, fat
    Complexity:

    rich
    Flavors:

    apple, plum, stone, vanilla
    Fruit:

    concentrated

    2005: WineAdvocate Rating: 92
    Acidity:

    fresh
    Compliments:

    well-balanced
    Flavors:

    apple, stone, vanilla
    Fruit:

    juicy, sweet
    Texture:

    creamy

    2004: WineSpectator Rating: 88
    Body:

    lean
    Flavors:

    apple, lime

    2004: WineAdvocate Rating: 90
    Complexity:

    deep

    2004: WineAdvocate Rating: 90
    Complexity:

    rich
    Flavors:

    apple, mineral, nutty, stone, vanilla

    Food Matches:
    Cheese: Blue Cheese
    Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
    Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
    Fruits & Nuts: Cherries
    Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
    Pasta & Grains: Spaetzle or Dumplings
    Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
    Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
    Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
    Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
    Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

    Mosel-Saar-Ruwer:

    (MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.


    Riesling:

    (REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

    J J Christoffel Riesling Auslese "Erdener Treppchen"

    Attributes:
    Producer:

    Joh. Jos. Christoffel
    Region:

    Mosel-Saar-Ruwer, Germany
    Varietal:

    Riesling
    Bottle Size:

    750 ML

    2006: Tanzer Rating: 90
    Complexity:

    rich
    Flavors:

    honeysuckle, pineapple, redcurrant

    2005: WineAdvocate Rating: 93
    Complexity:

    focused, rich
    Flavors:

    banana, chocolate, cinnamon, citrus, grapefruit, honey, nutmeg, spice, tropical fruits

    2005: Tanzer Rating: 92
    Acidity:

    lively
    Complexity:

    rich
    Flavors:

    candied, grapefruit, lemon, nutmeg, spices, tropical fruits
    Fruit:

    concentrated

    2005: Tanzer Rating: 90
    Complexity:

    rich
    Flavors:

    apricot, plum, sandalwood, spicy
    Texture:

    unctuous

    2005: Tanzer Rating: 90
    Texture:

    creamy

    2004: WineSpectator Rating: 90
    Body:

    solid
    Flavors:

    apple, citrus, orange, peach

    2004: WineAdvocate Rating: 95
    Flavors:

    berries, candied, honey, lemon, mineral, pineapple, sassafras
    Fruit:

    concentrated

    2004: WineAdvocate Rating: 93
    Texture:

    velvety

    Food Matches:
    Cheese: Blue Cheese
    Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
    Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
    Fruits & Nuts: Cherries
    Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
    Pasta & Grains: Spaetzle or Dumplings
    Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
    Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
    Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
    Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
    Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

    Mosel-Saar-Ruwer:

    (MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.


    Riesling:

    (REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

    Corned Beef Hash And Potatoes

    Rated

    Ingredients

    1-1/2 lb. cooked or canned corned beef: (about 3 cups)
    2 cups boiled potatoes
    2 tbsp butter
    1/2 cup chopped onion
    1 green pepper, diced
    2 stalks celery
    1 garlic clove, optional
    1 cup mushrooms, optional
    1 tsp Worcestershire sauce
    2 tbsp minced parsley or chives

    Preparation

    Grind, using coarse blade, or dice: 1-1/2 lb. cooked or canned corned beef: about 3 cups.

    Dice: 2 cups boiled potatoes.

    Melt in a large saucepan: 2 tablespoons butter.

    Stir in and simmer until tender: 1/2 cup chopped onion, 1 diced green pepper, seeds and membrane removed, 2 ribs celery, chopped, 1 clove garlic, 1 cup mushrooms.

    Add the beef and potatoes and: 1 teaspoon Worcestershire sauce, 2 tablespoons minced parsley or chives.

    Season to taste.

    Stir and cook till well blended and thoroughly heated. Place on a hot platter and serve topped with: 6 Poached Eggs.

    Yield

    Makes 6 serving

    Cook Time

    Prep Time: 30 mins.
    Cook Time: 10 mins.

    Nutrition Facts

    Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
    Serving Size: 1
    Number of Servings: Makes 6 serving
    Amount Per Serving:
    Calories: 424 Calories from Fat: 315
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 35g
    53%  
    Carbohydrates 19g
    6%  
    Dietary Fiber 9g
    36%  
    Saturated Fat 20g
    100%  
    Calories 424kcal
    21%  
    Cholesterol 110mg
    36%  
    Protein 40g
    66%  
    Sodium 161mg
    6%  
    Calcium
    0%  
    Iron
    21%  
    Vitamin A
    8%  
    Vitamin C
    45%  
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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