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Greetings from Wines of Germany!
Welcome to the Wines of Germany monthly newsletter for individuals interested in the world of German wines.
This month's media highlights include coverage in outlets such as Time Out New York, the Chicago Tribune and WineSpectator.com.
Don't forget to check out Öchsle, Wines of Germany's new brochure, here.
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Chicago Food & Wine Entertaining Showcase, Nov 14, 2011 |
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Hosted right before Thanksgiving, this was a great opportunity to promote German Riesling as an excellent accompaniment to the Thanksgiving meal to the audience of nearly 800 upscale consumers, members of the trade and press. We presented a range of Riesling, along with two Pinot Noirs. |
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Headlines for Germany in London |
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In late October, Germany was in the news for the outstanding German result at the international Pinot Noir tasting in London. In addition to the "Jancis Robinson Trophy for Riesling" for Horst Sauer, Bürgerspital was awarded the IWSC trophy in the "German Producer of the Year 2011" category. This award was presented by Schulz Bürgerspital salesman, Robert MacGregor.
"Our wines have won against competitors around the world. This recognition is not just a great confirmation of the award-winners work, but also an important sign in the competitive market," said MacGregor.
The aim of the awards is to create continuous improvement and development of top quality wine and spirits in the industry.
The submitted products are evaluated in a rigorous, two-stage selection process. The criteria includes blind tastings and complex technical, chemical and microbiological analysis at the IWSC office in Surrey (UK). To ensure the best results, the wines and spirits are stored at the optimum temperature in specially selected basements. The technical part of the samples is assigned to an independent laboratory each year.
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Dresdner Stollen |
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Ingredients:
2-1/2 cups (600 g) raisins
4 tablespoons rum
8 cups (1 kg) flour
1-2 cups (250-500 ml) milk
2 packages dry yeast (or 2 cubes of fresh yeast, if available)
1 cup (200 g) sugar
1 teaspoon salt
Grated rind of 1 lemon
1/2 teaspoon ground mace (or nutmeg)
1 lb. (453.6 g) unsalted butter
3.5 oz (100 g) almonds, ground or finely chopped
4 oz (113 g) candied lemon peel, finely chopped
4 oz (113 g) candied orange peel, finely chopped
Unsalted butter for coating
Confectioner's sugar for dusting
Preparation:
Soak raisins in rum overnight.
Combine flour, milk, yeast, sugar, salt and butter to form a smooth yeast dough. Incorporate almonds, candied lemon and orange peel, mace and raisins, one after another always kneading the dough thoroughly. Let rest for 1 hour. Knead the dough once more, divide into two and shape two Stollen loaves.
Bake for about 1 hour in preheated oven at 350° F
After baking the Stollen, brush them with melted butter and dust generously with confectioner's sugar.
Stollen has a long shelf life and can be made weeks ahead of holiday celebrations.
Wine Pairing:
Try an Auslese Riesling from the Mosel region with this recipe as the perfect dessert wine pairing.
Recipe provided by the German National Tourist Office, http://www.germany.travel/en/index.html. |
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Chicago Tribune
By Bill St. John
November 16, 2011
St. John recommends an off-dry Riesling from Germany to pair with the Thanksgiving meal for its lighter, low-profile.
Epicurious.com
By Ted Loos
November 4, 2011
Loos suggests a number of wines for Thanksgiving based on the different regions of the United States. For the Southwest, he recommends the 2010 Liebfrauenstift Dry Riesling, because it is “a German beauty with racy acidity and exciting pineapple flavors.”
NY.Eater.com
By Talia Baiocchi
November 3, 2011
Alex LaPratt, head sommelier at DB Bistro Moderne, suggests bringing the 1997 Ürziger Würzgarten Riesling Auslese from C.H. Berres at BYO Chinese restaurants, because its hint of spice goes well with spicy food.
Time Out New York
By Chris Schonberger
October 25, 2011
Schonberger talks with New York wine pros about “the way New Yorkers drink.” Aldo Sohm, chef sommelier at Le Bernadin, names the 2009 Karthauserhof Alte Reben Trocken Riesling as his favorite wine currently. |
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Please keep the Wines of Germany bureau updated on any relevant news and business developments by writing to info@germanwineusa.com. |
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Best,
Sherri Poall and Bruce Schneider
Wines of Germany Directors
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