Ansgar Clüsserath

Ansgar Clüsserath, Trittenheimer Apotheke, Riesling Kabinett, 2011

torsten — Tue, 16 Oct 2012 17:19:50 +0000

Remember that one perfect meal? That special memory that has been with you for years? A taste or texture you can still recall? Some treasure these memories so much that they do not want to go back to the restaurant in question as they fear it might not live up to the memory and spoil it. Now, I think it is worth taking that risk, but in the few cases when you are let down I do wonder whether the disappointment might come from expectations that are just too high for anyone to meet.

Today's wine is such a case, but luckily I had help judging it.

Matching food and wine: spicy food and sweet Riesling (example: pasta with carrot-chilli sauce)

torsten — Thu, 14 Jan 2010 18:28:07 +0000

Matching food and wine: spicy food and sweet Riesling (example: pasta with carrot-chilli sauce)

Even if you do not know very much about pairing wine and food you might have heard that wine merchants often recommend Riesling with Asian or other spicy food. Or you might have come across a few wine labels that had similar suggestions. While certain wine labels do praise a wine as compatible with pretty much any food ('This wine goes well with salads, chicken, fish and various meats.'), there is indeed a connection between some spicy food and Riesling, especially sweeter Riesling. I will not exhaust this topic tonight, but I will give an example (with recipe) to illustrate how and why sweet (Riesling) and spicy (food) can go together, based on what may be the most important rule of food and wine pairing: match a wine with the sauce (not with the meat). So here it comes, a semi-sweet Riesling from the Mosel and pasta with a chilli-carrot sauce.

torsten Thursday, 14/01/2010

Ansgar Clüsserath, Trittenheimer Apotheke, Riesling Kabinett, 2008

torsten — Wed, 13 Jan 2010 08:37:43 +0000

Despite its pale lemon colour, this Riesling shines like gold (just in a light, quite pale lemon coloured way). It comes from the Mosel, from a vineyard near the village of Trittenheim, which is called 'Apotheke' - 'Pharmacy' in English (relating to the old-fashioned word Apothecary, of course). While I do normally not go so far as to recommend a wine as medicine, with this one I almost might - it is just such a refreshing joy to drink it.

The nose with its mineral and herbs makes me think of, well, the steep vineyards of the Mosel; add to that refreshing green apples, peach and half-fermented fruit and then finely dust the aromas with icing sugar. A bouquet that says: 'drink me, drink me now!'