I always had a bit of a Riesling problem. My problem stems from my complete addiction to this deliciously expressive grape and my inability to age great selections in my cellar. It starts out with good intentions of buying 6 bottles of a stellar wine to age and enjoy once a year with comparative notes from years past. It ends with a little devil on my shoulder telling me I can score a few more bottles. Tonight was just one of those nights causing me to open my last Kunstler 08, Hochheimer Stielweg Dry from Rheingau made with 50 year old vines.
This delicious wine has aromas of candied orange peel, blossom, juicy apple and a slight petrol note. The palate is lush and full of concentrated fruit with a crisp sharp tingly finish. The alcohol at 13.5 is extremely well integrated. This baby will only get better with a bit of age!
Riesling is the perfect pairing for foods with a bit of spice to complement and contrast the rich fruit flavors. With a craving for my favorite German street food I whipped up some tasty Currywurst with my signature sauce to go with my Kunstler and added a side dish of warm potato salad for a heavenly pairing! Currywurst is so popular in Berlin that they even have a museum dedicated to it’s history and tradition. My version is a bit more complex in flavor than the ketchup style sauce usually served but it’s so yummy that you will find yourself adding it too your summer BBQ menu often!
Currywurst Sauce
1 large can tomato sauce
2 tablespoons bacon fat
1/4 cup finely chopped onion
1 tablespoon vindaloo seasoning or curry powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon white wine vinegar
Saute chopped onion in bacon fat till clear. Add spices and stir till well integrated. Add all other ingredients and simmer for 1/2 hour. If you would like a thinner sauce add a bit of water in last ten minutes of simmering. Grill 2 pounds of your favorite Bratwurst, slice into large chunks and toss in warm sauce. Enjoy!
