Went to a Riesling tasting dinner tonight. Focused exclusively on German. I probably can't do justice describing any of these.
Hans Wirsching Iphofer "Julius-Echter-Berg" Kabinett Trocken, Franken 2009
Egon Müller "Scharzhofberger" Kabinett, Saar 2009
These two were paired with a trio of acrtic char (confit, smoked and tartare). The Wirsching went really well with this. Dry, but still quite rich, whereas the Müller was much sweeter, and sort of clashed with the fish.
Bürklin-Wolf "Rebhachel" Grosses Gewächs, Pfalz 1998
Keller "Abst Erde" Grosses Gewächs, Rheinhessen 2010
These were paired with zaatar rice flake crusted scallops, fennel and saffron-tomato relish. The Bürklin-Wolf worked really well with the brininess of the scallop. The Keller was clean and pure; one of my favorite dry Rieslings.
Karthäuserhof "Eitelsbacher" Spätlese, Ruwer 2002
Robert Weil "Kiedricher Gräfenberg" Spätlese, Rheingau 2008
Some sweeter ones here to pair with whole roasted foie gras, poached peaches, green almonds and purslane. Both were good, the Weil standing out. I actually though the Müller from the first pairing worked best with this dish.
J.J Prüm "Wehlener Sonnenuhr" Auslese, Mosel 2009
Donnhof "Oberhauser Brücke Auslese Gold Kapsule, Nahe 2009
Dessert was poached rhubarb, vanilla crémeux, sablé Breton, rhubarb-sauternes ice cream. The Prum was amazing, as I knew it would be. Floral and fresh, with intense clarity; against the acidity of the rhubarb, a really nice match.
Edited by mgm9128 - 7/31/12 at 9:34pm