Pacific Rim
 
July 6, 2020 | Pacific Rim

Riesling Coctails

  • The Bonanza
  • Fill glass with ice
  • 1 oz brandy
  • 1½ oz sherry
  • Fill with Sweet Riesling wine
 
  • Vin de Glacière Martinis
  • 1¼ oz Vin de Glacière Riesling
  • 1¼ oz Premium Vodka
  • Garnish with 3 frozen grapes
martini
  • Vin de Glacière Cosmopolitan
  • 1 oz Vin de Glacière Riesling
  • 1 oz Premium Vodka
  • ½ oz Grand Marnier
 
  • Kiwi Melon Sangria
  • 1 bottle (750 ml) Dry Riesling
  • 4 peeled and sliced Zespri green kiwi fruit
  • 1 cup (237 ml) fresh watermelon, peeled, seeded and cubed
  • 1 lime, thinly sliced
  • 1½ oz Midori melon liqueur
  • ¼ cup granulated sugar
Time Posted: Jul 6, 2020 at 12:40 PM Permalink to Riesling Coctails Permalink
Pacific Rim
 
July 6, 2020 | Pacific Rim

To Serve Riesling

As a rule of thumb, the sweeter the wine, the higher the serving temperature. However, dessert-style Rieslings that have been concentrated through the effect of Botrytis are often not improved by being overly chilled because cold temperatures tighten-up volatile aromas. Standard refrigerators are usually set around 38°F (3°C)—keep that in mind for the best serving temperatures:

ice bucketDry Riesling...43–46°F...(6–8°C)
Sweet Riesling...45–50°F...(7–10°C)
Ice Wines...46–48°F...(8–9°C)
Botrytized Riesling...52–54°F...(11–12°C)
Sparkling Riesling...45°F...(7°C)

Time Posted: Jul 6, 2020 at 12:30 PM Permalink to To Serve Riesling Permalink
Pacific Rim
 
July 6, 2020 | Pacific Rim

The German Prädikat System

RRBook Pradika

In Germany, a single wine estate may decide to make upwards of a dozen individual wines (from dry to sweet) based on grapes picked at different times (and ripeness levels) during a harvest. The wines are best understood when broken down into the following categories:

Light and off-dry: Lower alcohol, delicate, floral with some degree of residual sugar Dry and full bodied: Higher alcohol (11–13%), somewhat powerful and assertive, still aromatic Rich and sweet: Dessert-style wines with very ripe, complex flavors and a palate-coating consistency

German wines are classified by law, based upon the ripeness of grapes. This system is undergoing some changes, but these terms are still relevant and helpful. Qualitätswein bestimmter Anbaugebiete (QbA), the basic level of “quality wine” in Germany and guaranteeing that grapes are of a certain ripeness and from one of the thirteen legally designated wine regions. In addition, QbA wines can be chaptalized.

Qualitätswein mit Prädikat (QmP)

QmP means literally “quality wines with distinction” and is used to distinguish German wines of superior quality. These wines carry one of the six Prädikats, giving us clues as to what style of wine is in the bottle:

Kabinett Light styled, sweet wines. These wines are clean and refreshing, and are best enjoyed either before a meal or when paired with seafood and shellfish. Spätlese These wines can be made dry to sweet. Drier Spätlese wines tend to be better with savory foods; sweeter Spätlese tend to pair well with spicy dishes. Auslese These are select harvest wines made from very ripe hand-picked clusters with a fraction affected by Botrytis mold. Auslese wines can also be made from dry to sweet. Drier Auslese wines are generally better with food. Sweeter Auslese wines exhibit a richness, concentration and complexity often better savored on their own.
Beerenauslese (BA) Rich, dessert-style wines crafted from individually selected berries (Beeren) usually affected by Botrytis mold. These are concentrated wines with deep color. Trockenbeerenauslese (TBA) Very rich, unctuous style (110 Oechsle minimum). Crafted from individually selected berries that have become withered to the point of raisins. These wines are quite rare and have a richness like honey. They are some of the most expensive wines in the world. Eiswein—Literally "ice wine" These dessert wines are made from grapes left on the vine very late into the season, harvested and pressed when frozen.
Time Posted: Jul 6, 2020 at 12:11 PM Permalink to The German Prädikat System Permalink
Pacific Rim
 
July 6, 2020 | Pacific Rim

German Oechsle–Brix Conversion Table

Grape Maturity Measurement at Harvest

Density Oechsle °Brix Potential Alcohol
1.0698 69.8 17 10.0
1.0741 74.1 18 10.6
1.0785 78.5 19 11.2
1.0830 83.0 20 11.8
1.0874 87.4 21 12.4
1.0919 91.9 22 13.0
1.0965 96.5 23 13.6
1.1010 101.0 24 14.2
1.1056 105.6 25 14.8
1.1103 110.3 26 15.3
1.1149 114.9 27 15.9
1.1196 119.6 28 16.5
1.1244 124.4 29 17.1
1.1291 129.1 30 17.7
1.1339 133.9 31 18.3
1.1388 138.8 32 18.9
1.1436 143.6 33 19.5
1.1486 148.6 34 20.1
1.1535 153.5 35 20.7
1.1585 158.5 36 21.2
1.1635 163.5 37 21.8
1.1686 168.6 38 22.4
1.1736 173.6 39 23.0
1.1787 178.7 40 23.6
Time Posted: Jul 6, 2020 at 12:05 PM Permalink to German Oechsle–Brix Conversion Table Permalink
Pacific Rim
 
July 6, 2020 | Pacific Rim

A Guide to Halloween Wine and Candy Pairing

Remember when you were a kid? You'd go out for Halloween and come back with a bag full of treats. Best. Night. Ever! As an adult, it's difficult to capture the same magic. Or is it? Four words: wine and candy pairing. 

Halloween Pumpkins

Candy Corn and Prosecco Contrast

For candy corn, try prosecco. The bubbles complement the sweet, smooth candy. The candy corn will have a creamy texture to it that the prosecco brings out by contrast.

Snickers and Syrah Find Balance

Yum... chocolate, caramel, peanuts, and nougat. This is perfect for a rich red wine that mixes each of these flavors. You'll taste everything become more pronounced – both the Snickers flavors and the complex red.

Skittles Love Sauvignon Blanc

Skittles delightful blend of flavors is perfectly offset by a dry white wine. Try a sauvignon blanc. It helps accentuate the flavor so much that you may, at long last, be able to really taste the rainbow!

Tootsie Rolls & Port

Anyone else have metric ton of Tootsie Rolls after trick-or-treating? Pair them with port. It’s a perfect complement because the Tootsie Roll will help that smooth, sweet taste linger on your tongue all the longer.

Butterfingers Need Chardonnay

Here's something that's tougher. Butterfingers aren't a complex candy. Their taste is a pretty straightforward butterscotch flavor. A more acidic, less oaky chardonnay cuts through this flavor perfectly for a really unique mouthfeel.

Even More Halloween Wine and Candy Pairings

Experiment! Peanut butter tastes exquisite with jammy fruit flavors, so Reese's candies pair well with dry, quality lambruscos evoking raspberry and violet flavors. Lots of candies have almond in them. Fortified sherries fold in an element of a whiskey-like taste, which pairs perfectly. Milk chocolate pairs well with light and medium reds, while dark chocolate deserves a peppery syrah or leathery malbec. Experiment with wine and candy pairing. You know your candies. You know your wines. Become a Halloween wine scientist, and test out your maddest creations!

Time Posted: Jul 6, 2020 at 11:41 AM Permalink to A Guide to Halloween Wine and Candy Pairing Permalink

Categories

Recent Posts