Wine…It’s What’s For Dinner
Riesling is one of the most versatile wines in the world. Though it hails from Germany, the grapes can be found in regions all over the world. Because Riesling grapes are grown in different areas, it is made in different styles; the wine tends to reflect the region from which it comes. While it may be made in different styles, the same characteristics tend to carry throughout: high acidity, low alcohol, and aromatic. Riesling often carries the fruity aromas of peaches, melons, apricots, and apples. It’s a light, refreshing wine that smells good and is easy on your taste buds. Where Riesling really gets interesting is when the topic of dry or sweet wine comes up. Riesling is both. It can be a dry wine and it can be a sweet wine, and because of this, Riesling is considered to be a very food-friendly wine. It’s sweetness or dryness, depending, can pair well with many different foods. But because it can be both a dry and sweet wine, the International Riesling Federation made it easier in consumers. They created the Riesling Taste Profile chart, and essentially, producers, using a certain set of guidelines, pinpoint on the chart where their wine stands – dry, medium dry, medium sweet, sweet, or anywhere in between. This way, if you have a preference of dry or sweet Riesling, there’s no confusion. And might I recommend keeping your eyes out for a sparkling Riesling – it’s a drink you won’t regret.
Food it pairs well with: Shellfish; Pork; Spicy Asian Cuisine; Salty Cheeses; Indian Curries; Fresh Fruit
Recommended Recipe: Sautéed Pork Cutlets with Prosciutto, Sage and Lemon from Food & Wine
- Two 1-pound pork tenderloins, each cut on the bias into 6 slices
- Freshly ground pepper
- 12 sage leaves
- 12 thin slices of prosciutto (6 ounces)
- 1/4 cup extra-virgin olive oil
- 3 1/2 tablespoons unsalted butter
- 1/2 cup chicken stock or low-sodium broth
- 3 tablespoons fresh lemon juice
How to Make:
- Lay the pork slices on a work surface and pound to 1/4-inch thickness. Season with pepper. Set a sage leaf in the center of each cutlet. Top each cutlet with a slice of prosciutto; thread 2 toothpicks through each one to secure the prosciutto.
- In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 1 tablespoon of the butter. Arrange 6 of the cutlets in the skillet, prosciutto side down, and cook over moderately high heat until the prosciutto is crisp, about 1 minute. Turn the cutlets and cook until barely pink in the center, about 3 minutes. Transfer the cutlets to a warm platter. Wipe out the skillet and repeat with 1 tablespoon of butter and the remaining 2 tablespoons of olive oil and 6 cutlets.
- Wipe out the skillet. Add the stock, lemon juice and any accumulated juices from the cutlets and boil over high heat until reduced to 1/2 cup, about 2 minutes. Off the heat, swirl in the remaining 1 1/2 tablespoons of butter. Pour the sauce over the pork cutlets and serve.
Recommended CO Wines: Bonacquisti 2016 Colorado Riesling; Infinite Monkey Theorem Riesling; Kingman Boxed 2015 Riesling; Two Rivers Winery & Chateau 2015 Riesling