Recently in Riesling Category

Food & Wine Pairings: Tofu Tempura & Riesling

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Submitted by Chateau Montelena

Oh, how we love the 2011 Chateau Montelena Potter Valley Riesling with Asian cuisine! The traditional sweet and spicy flavors in Thai sweet chili sauces, along with a smidgen of Sriracha hot sauce, provide a perfect dipping companion to this easy Tofu Tempura dish!

recipe_ChateauMontelena_TofuTempura.jpgThe irresistible floral notes and bright acidity of our Potter Valley Riesling compliment the rich taste and texture of any tempura.

Corn & Blueberry Pancakes

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Recipe: Corn & Blueberry Pancakes
Wine Pairing: Kendall-Jackson Vintner's Reserve Riesling


kendallJackson_corn.jpg
Kendall-Jackson recommends a few ways to spice up your corn on the cob this summer. Forget just grilling or boiling, why not:

  • Try cutting it off the cob, puree in the blender and then add to polenta for an intense corn flavor
  • Mix kernels into vanilla ice cream for an interesting twist
  • Grill, but add a few lemon verbena leaves inside the husk
  • Save the cobs (after the kernels have been cut off) and simmer in water for 20 minutes for an awesome corn stock - use as a base for soups or even risotto
  • Add to pancake or muffin batters

Try their recipe for Corn & Blueberry Pancakes - a great summer pairing with a glass of Riesling and perfect for a relaxing, late Sunday morning brunch! The slight corn flavor in the pancakes compliments the crisp and nearly dry Vintner's Reserve Riesling.


Grilled Seared Cinnamon and Cumin Pork Roast

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Pork final.jpgSubmitted by Timber Cove Inn ~ Sonoma

Wine Country Chef Jon Mortimer is the mastermind behind Alexander's, the Sonoma Coast culinary soiree that overlooks panoramic seascapes at the attractive Timber Cove Inn. Inspired by local ingredients and sensory Sonoma bliss, this radiant dish offers exotic flavor via local pork and the unique collaboration of cinnamon, coriander and cayenne pepper.
By Courtney Cochran

As the chorus of tirades against trans fats swells to an almost deafening roar, it seems only just to pen a counter piece on fried foods.  After all, Americans still splurge - some more often than they'll admit around calorie-obsessed pals - on fare that's seen the fryer.

If the Fare Fits
And it just so happens that when it comes to the universe of food, fried items are among the most in need of a glass of wine to lend levity to their full flavors.  That's right, trans- or no, fats of all stripes are responsible for making dishes seem rich and filling thanks to fats' savory taste profile, while the highly seasoned (and yes, highly caloric) breading batter in which fried foods are often immersed prior to cooking packs some seriously intense flavors, as well. 

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