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 bottles of it 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, GO AHEAD, drink it, you can score a few more bottles! Tonight was just one of those nights causing me to open my last 2007 Künstler “Stielweg Alte Reben” Riesling Trocken from Rheingau made with vines of an average age of 50 years.
This delicious wine has aromas of candied orange peel, blossom, juicy apple, a touch of pumpkin spice and a slight petrol note. The palate is lush and full of concentrated fruit with a crisp sharp tingly finish. The alcohol is extremely well-integrated. This baby is drinking beautifully now but could keep evolving for 5 years or more.
German 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 its history and tradition. Many versions of currywurst are nothing more than brats topped with ketchup and curry powder. Others versions steep the rich sauce with the brats to form a spicy, sweet, signature flavor. My version is a bit more complex using tomato sauce rather than ketchup and a bit of bacon drippings to add an additional savory note. It’s so yummy that you may find yourself adding it to your menu year round but it is the perfect dish to serve at any Oktoberfest celebration! Try my recipe below and share your favorite pairings for this wonderful fall feast! Or join me on October 7th to experience an evening of German and Austrian wine/cheese pairing including this amazing dish! Use code WINELOVER for a special $15 discount on www.zerve.com/SailNYC/wine
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
1 cup water
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 or sauté 2 pounds of your favorite Bratwurst, slice into large chunks and heat in sauce over low heat for 10 minutes . If sauce is too thick or you would like a thinner sauce add a bit of water to desired consistency. Enjoy!