Monday, March 10, 2008

Sour Cabbage Matching

My guess is..those of you outside of
Germany..and Alsace..know nothing..
or very little..about Sauerkraut.
I have grown to like it..after the initial
shock 30 years ago. Served with mashed 'sour cabbage' is
accompanied by boiled pork, some blutwürst
(you can guess at the translation)..
and some liver sausages(my favourite).

The perfect match, bar none, is a Riesling.
I had ordered this odd a mixed make up the numbers really.

Lieser Niederberg Helden Riesling Auslese** 2003
Mosel, Germany
Tropical fruits..intense...some honey..creamy and perfect balance..this is an Auslese..which doesn't mean 'sweet' is the quality of the grapes.

This is not a trocken..which would have been a better pairing...this is the type of wine that some drinkers would sip at 11am with a biscuit...but that's not my style..and this was not a perfect match with my 'kraut'..not the wine's was just a touch too much weight..although the acidity held it together...

So..drink this maybe alone...I should have had Joe's wine..which is the perfect match.

Points 17


Anonymous said...

Oh contraire...I am 100% Polish, i grew up on saurekraut...I think you're right Riesling might be the answer to this food. I have to try it, I don't think I've ever had it with wine.

Joe said...

tough to match 'kraut', but I think you are right - my trocken might have been better. Cheers, Barry!

Joe said...

If it is what I think it is, love the blutwurst...