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References in periodicals archive ?
e: (as in schnee--German) ee e beerenauslese (a sweet white wine)
They are labelled in order of sweetness from kabinett, sptlese, auslese, beerenauslese, eiswein to trockenbeerenauslese.
A pairing that illustrates the success of his mono-varietal approach is a trio of crudos titled "Roots, Shoots and Fruits" that is composed of fluke with nori and sesame seeds, sea salt aioli and shaved radishes paired with a Clare Valley Riesling; Hamachi and red beet pickle garnished with roasted beets, frozen grapes and sorrel with a Mosel Kabinet or Spatlese that has just the right level of ripeness and residual sugar for the dish; Snapper seasoned with fresh wasabi, diced cucumber, micro cilantro, sweet lemon gelee and wasabi Tobiko with a German Beerenauslese.
In the dessert wine category there is Beerenauslese and the even sweeter Trockenbeerenauslese.
Special wines for Christmas include Premier Cru and Non-Vintage Brut Champagnes, Beerenauslese dessert wine and three chateau bottled clarets at just pounds 7.
Lenz Moser Beerenauslese 1988 - superbly rich wine from Austrian with nut and caramel overtones.
The degree of sweetness can be judged in ascending amounts of sugar by one of four terms: spatlese, auslese, beerenauslese and trockenbeerenauslese - the last two of which are honey - like and almost syrupy.
A Beerenauslese (a late harvest dessert style) Riesling would be a nice compliment to desserts like pumpkin pie, lemon creme brulee or apple pie, however Austrian sweet wines are complete and can stand on their own.
Kabinett is the driest (probably medium-dry to a palate used to Sauvignon), then Spatlese, Auslese, Beerenauslese and Trockenbeerenauslese, to Eiswein, made from grapes that have frozen to further intensify the sugars.
The top wines are Auslese and Beerenauslese (selected bunches of grapes).
Among the more interesting parcels were three magnums of 1976 Rheinhessen Beerenauslese which, if well stored, could be sublime.
What to drink: A late-harvest, Beerenauslese or vendange tardive Riesling PARMESAN CUSTARDS (Serves 8) 300ml single cream 300ml whole milk 100g Parmesan, finely grated 4 egg yolks Cayenne pepper 12 anchovy fillets 50g unsalted butter 8 very thin slices of pain de campagne Sea salt and finely ground white pepper 8 x 80ml ramekins or ovenproof dishes, buttered Method Mix the cream, milk and all but one tablespoon of the Parmesan in a bowl, place it over a saucepan of boiling water and warm it gently until melted.