Lasts weeks tasting led me to try 2 wines made from a grape I sometimes forget about but love! Scheurebe was created by Dr. George Scheu in Rheinhessen, Germany from a cross of Riesling and Sylvaner in 1916. Sylvaner is known as a sexy grape with a rounder structure that adds a bit of richness to the cross playing off of Rieslings heady aromas and rich fruit flavors. This grapes varietal character often has notes of currant and red berries that are unusual and delicious!
Of the 2 selections one stood out as the clear winner of the evening. Kurt Darting Dürkheimer Spielberg Scheurebe Spätlese 2007 from the Platz was a truly exceptional wine! With only about 6% dedicated to the growth of Scheurebe the wines of the Platz are constantly improving due to an influx of educated young maverick wine makers with an interest in lower yields and high quality wines from smaller estates.
Darting’s Scheurebe has a juicy balanced acidity, luscious bright red berry and a lingering finish full of ruby red grapefruit juice and floral notes. Perfect for foods with a bit of spice the sweet, salty, spicy play of flavors would work perfectly for Thai, Indian, Cajun or Chinese dishes.
My suggested pairing is this recipe I love to make as a start to a special evening. You may substitute crab meat for the lobster or omit the seafood for vegetarian preparation.
Cajun Corn and Lobster Fritters
3 cups oil for frying
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can white shoe peg corn drained
1 6oz. Lobster tail chopped into small cubes
1/4 red pepper chopped into fine cubes
1 green onion chopped fine
1 teaspoon old bay seasoning
2 dashes hot sauce
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, old bay and salt. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels, lobster, peppers, green onion and hot sauce.
Drop fritter batter in small spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Serve with a spicy chipolte mayo on the side…………..