Riesling and Reubens

Now, this is the kind of article I like to read! It combines Rachael Ray recipes and wine - a match made in heaven.

Mia Stainsby of the Vancouver Sun characterized Rachael Ray's Black Forest Reuben from Express Lane Meals as a "gutsy sammy" and issued a challenge to the newspaper's "wine guy" to "make it more of a refined experience with a wine." The wine guy, Anthony Gismondi, answered that the challenge was an easy one and stated: "How about some zesty fruity rieslings to pair for Rachael Ray's riff on a Reuben. A warm patio, crisp pickles, a made to order sandwich and a glass of juicy, vibrant riesling. If you need more than that, you need refining."

Since riesling is one of my favorite wines (and one I always order in restaurants, since I can pronounce it), this certainly piqued my interest.

Here are his suggestions for rieslings to accompany your Black Forest Reuben:

Dr. L Riesling 2004, Mosel-Saar-Ruwer, Germany $17:

Fresh, delicate, clean, succulent palate with lime, green apple, slate, perfumed flavours with a crisp, clean finish to cut through the meat.

Dr. Pauly Riesling 2003/2004, Mosel-Saar-Ruwer, Germany $20:

Ripe, round, fresh and crisp with creamy, orange, mango, mineral, honey flavours all of which should mesh seamlessly with the Rueben.


Although, if I tried one of these wines I would break my own rule about buying only California wines (Napa is about an hour away from home, I gotta support my peeps). Maybe I should use this an an excuse to branch out.

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