A brief intermission is taking place before I explore Straight Outta Chocolate cakes so I can play in the world of Wine Blogging Wednesday. The assignment: pick a Riesling from northern Europe, drink it out of a brown paper bag at night, and blog about it. Mission accomplished.
04 Jakob Schneider Riesling Kabinett, “Niederhäser Hermannsöhle Vyd," Nahe, Germany
Regardless of their bright, citrus zest acidity or bustling minerality, there are some Rieslings that make me think of Baked Alaska. But not Grandma’s Baked Alaska (bless her soul). An accomplished pastry chef’s take on the dish. When I was cooking in a fine dining establishment, for example, our resident pastry expert would place hand-made vanilla bean ice cream in a lengthwise sliced pineapple half that had been lovingly cored, top the whole thing with piped meringue, and go at it with a blow torch. Imagine that, sprinkled with lychee essence, meyer lemon zest, and kissed with petrol. With a snappy acidity. At this same restaurant, they served seared Hamachi with Yuzu-Miso sauce. That’s exactly what I would serve with this wine. Or fried oysters.