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    Joh. Jos. Prum Riesling Kabinett 'Wehlener Sonnenuhr'

    Attributes:
    Producer:

    Joh. Jos. Prum
    Region:

    Wehlener Sonnenuhr, 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

    Paradiso Strabismo di Venere Bianco

    Attributes:
    Producer:

    Fattoria Paradiso
    Region:

    Tuscany, Italy
    Varietal:

    Dry White Table Wine
    Bottle Size:

    750 ML

    Food Matches:
    Sauces: Oil-based Sauce, White Wine Sauce
    Vegetables: Beans, White, Cabbage, Garlic

    Meulenhof Riesling Spatlese 'Erdener Treppchen'

    Attributes:
    Producer:

    Meulenhof
    Region:

    Mosel-Saar-Ruwer, Germany
    Varietal:

    Riesling
    Bottle Size:

    750 ML

    2004: WineSpectator Rating: 87

    2003: WineAdvocate Rating: 85
    Acidity:

    tangy, zesty
    Flavors:

    apple

    2002: WineSpectator Rating: 91
    Complexity:

    rich

    2001: WineSpectator Rating: 92
    Flavors:

    apple, mineral, peach
    Fruit:

    ripe

    2001: WineAdvocate Rating: 90
    Flavors:

    flowers, raspberries, spices
    Texture:

    strong

    1998: WineSpectator Rating: 91
    Complexity:

    rich
    Compliments:

    delicious
    Flavors:

    pineapple
    Fruit:

    juicy

    1997: WineSpectator Rating: 86
    Acidity:

    soft
    Complexity:

    rich
    Flavors:

    apple, violet

    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 and Cabbage

    Rated

    Ingredients

    2 yellow onion, peeled
    6 whole cloves
    3 ½ lbs corned beef, preferably bottom round
    3 carrot, peeled and cut into thirds
    2 bay leaf(s)
    8 whole black peppercorn
    1 medium head green cabbage
    5 russet potatoes, peeled and halved
    salt, to taste
    black pepper, to taste
    hot-sweet mustard, to taste (optional)

    Preparation

    Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.

    Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.

    Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice).

    Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20 - 30 minutes. Season to taste with salt and pepper

    Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4"-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.

    Yield

    Serves 12

    Cook Time

    Prep Time: 30 mins.
    Cook Time: 190 mins.

    Nutrition Facts

    Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
    Serving Size: 1
    Number of Servings: Serves 12
    Amount Per Serving:
    Calories: 473 Calories from Fat: 261
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 29g
    44%  
    Carbohydrates 38g
    12%  
    Dietary Fiber 12g
    48%  
    Saturated Fat 18g
    90%  
    Calories 473kcal
    23%  
    Cholesterol 114mg
    38%  
    Protein 48g
    80%  
    Sodium 1383mg
    57%  
    Calcium
    1%  
    Iron
    23%  
    Vitamin A
    51%  
    Vitamin C
    66%  
    *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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