If you are looking for German wine and food, consider the Mosel region of central western Germany, on the border with Luxembourg. You can find a bargain, and I hope you enjoy this fact-filled wine tour of education where there is a white Riesling wine tasting with different dishes and paired with imported cheeses.
The Moselle Valley has long been one of the loveliest river valleys in the world. This region, previously known as Mosel-Saar-Ruwer for itsthree rivers, is proud of its Riesling. Some of the greatest Rieslings in Germany and indeed all over the world come from the Mosel valley. Experts can often identify Mosel Rieslings because of the slate in the soil of the region that can give you a taste of flint. Mosel vineyards are among the steepest in the world producing wine, sometimes reaching 70 degrees. The land is so precious that every spring local workers in July dry land, these slopes, reversing the effect of temporarythe rain to wash the ground each winter.
Mosel is fifth among the thirteen German wine-growing areas, both surface and total wine production, vineyard. Just over three quarters of the wine produced there is QbA and somewhat 'less than a quarter higher the QmP quality wine. Only one percent is table wine. More than half of all Mosel Riesling. The German hybrid Müller-Thurgau represents about 20% of wine production. The third is theElbing historical diversity that dates back to Roman times and is the main variety of the neighboring country of Luxembourg. Only about 2% of the Moselle is red.
Basically the Mosel to Koblenz Germany is not far from the former capital Bonn, the city of Trier, which is very close to the border. These two cities are the Mosel Weinstrasse (Mosel Wine Road) which is about 140 miles (224 kilometers) along the eastern side of the river and stand a little 'less on the western sidePage. Of course you could take the highway between Koblenz and Trier at breakneck speed to get there. If you do, you'll miss the interesting little towns and vineyards along the road.
Bernkastel-Kues is a city of about eight thousand that sits with both sides of the Moselle Bernkastel Kues on the east bank and west bank. Bernkastel is over 700 years, but the area has been inhabited for thousands of years ago. Bernkastel medieval town square is beautiful with manyhalf-timbered houses, some of which were built in the fifteenth century. St. Michael's Well (St. Michael Fountain) is right on the square and other historic wells nearby. Be sure to see the ruins of the castle ruin Landshut (Landshut) for a splendid view over the city and surrounding vineyards. The first weekend of September marks the annual wine festival in East Moselle (wine festival in the Middle Mosel River Valley), a large includes a festive procession and aFireworks.
Bernkastel is the home of Bernkastel Doctor vineyard that produce one of the most expensive wines in Germany. According to legend, one of the fourteenth century, Archbishop of Trier was too ill to be helped by traditional medicine. He tasted the local wine, recovered, and said. "The best doctor is growing in this vineyard in Bernkastel" From the questionable changes in the bottles of wine German wine law labeled Bernkasteler Doctor can now be made by thirteen manufacturers insteadthree as before. Let the buyer beware.
Cusa was the home of the fifteenth century, theologian and philosopher Nicholas Casanus, Hospital of St. Nicholas, a cellar and the Wine Museum Mosel (Mosel Wine Museum) has established. The library of the museum is open for tours and wine cellars open for tasting. Several local wineries hold open days in the basement (cellar Open Days) to present and sell their wine in the cellar.
First reviewMoselle and imported cheeses that we were lucky to buy at a local wine shop and a local Italian food store, here are some suggestions on what the local ones, if you travel to eat in the region.
Start with Gaensestopfleher (foie gras).
For your second course enjoy a Brombeerjus duck breast (duck breast with blackberry juice).
For dessert, indulge in chocolate cream (mousse).
OUR POLICY Wine review of all the wines that tasteand review are purchased at full retail price.
Posted wine
St. Urban-Hof Riesling Kabinett 2005 8.6% alcohol about $ 20.00
We begin by quoting the marketing materials. The 2005 Riesling Kabinett Piesporter drops of gold - still able to Cabinet delicacy for the palate, the way the web part to the collection and open up this front page to show compatibility with higher returns. Contact with skin and minimal clarification in the cellar helpCompensation for the risk of dilution. (Pack of low-interest must lead to the end of today or selection.) Pineapple, grapefruit, black currant, apple, Golden Delicious and dominate the proceedings, surmounted by a halo of smoke, gravel and delightful acidity. This is also an archetypal "small" Mosel and a great price ... And now for the review.
Before dinner, I thought this wine its flavor. And 'soft palate was light and acidic cleaningBubbles. Then I started to buy sweet and sour chicken wings and barbecue. The wine was good with a mild acid. Now I was ready to begin, so to speak. My first pairing was with a commercial grilled chicken leg with skin covered with pepper, potatoes fried in chicken fat, and cut into slices of cucumber disappointing. The wine is fruit to be intensified in order to comply with the chicken fat. This Riesling was quite round, when it comes to potatoes melt-in-your-mouth.
The next meal was an omelet with aProvolone local and Turkish salad. The wine was round, often sweet and pleasantly. The word came to mind pen. It 'sort of floating in particular after the Turkish salad. Then I have a high quality chocolate and vanilla ice cream bar coated enjoyed. The wine is left of his salary, which was almost a good game.
The last meal was more of a snack. I ate some 'Texas corn fritters made with a generous bit of sour cream to 14%. The wine was rich, sweet and pleasantly acidic, but frankly wastedThis plebeian fare. I did finish the bottle at home with grilled chicken, wine has been honored. Although the barbecue sauce was not sweet, the combination was excellent.
The first cheese pairing was with a Dutch Edam that was nutty, a little 'fat and a bit' harsh. Riesling sweetness seemed to step it up a notch and found tingling acidity. It 'a long time since I was a wine and cheese pairing that much. Then I went to a little Italian flavor Friulano. L 'The wine was acid and sugar in the background.
final verdict. This Riesling is a winner. I would not hesitate to it with a pair of top German dish of poultry, than you pay for a lot of money there. At 8.9% it is one of the least alcoholic wines I've tasted in a long, long time. And you know what, I do not miss anything.
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