Moderators: Jenise, Robin Garr, David M. Bueker
David M. Bueker
Riesling Guru
34376
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Kabinett is light in alcohol, rich in flavor, refreshing and easy to drink. At least that's what it's supposed to be.
David M. Bueker
Riesling Guru
34376
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Indeed they can. I'm still cellaring some 1997 and 1999.
Dale Williams
Compassionate Connoisseur
11154
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
David M. Bueker
Riesling Guru
34376
Thu Mar 23, 2006 11:52 am
Connecticut
Dale Williams
Compassionate Connoisseur
11154
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
David M. Bueker wrote:
The one thing I will comment on is your statement of essentially an entry point example. If there is one thing I wish I could regarding the classification of German Riesling it is to wipe away the idea that kabinett is the entry level wine. Kabinett is a distinct style (a style in peril by the way - global warming making it very hard to produce such wines), while Spatlese is a different style, as is Auslese and so on. Kabinett is light in alcohol, rich in flavor, refreshing and easy to drink. At least that's what it's supposed to be.
David M. Bueker
Riesling Guru
34376
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Mark,
Very well done buying a mixed case of Schaefer.
David M. Bueker
Riesling Guru
34376
Thu Mar 23, 2006 11:52 am
Connecticut
David that sounds interesting. Could you expand the amounts and procedure just a little more. Bar the saki we have all the other ingredents. I assume you could do it as a slow cook on 150C for 4 hours or so. What is your preferred timing?David M. Bueker wrote:For pairing with spatlese I braise pork shoulder in a mixture of hoisin sauce, sake, chili sauce & chicken broth. Yum!
David M. Bueker
Riesling Guru
34376
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Mark - the actual recipe is right here: braised pork shoulder
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