This was the dessert wine that we first tasted at Sardi's. What I didn't know is that there was a bottle lurking in the fridge back at the home front! It was a perfect glass of cold candied sweetness, with a predominant taste of Pineapple. On the whole, I love Riesling, (although I panned their table wine: Pacific Rim Riesling back when I started this blog).
Pacific Rim "Vin de Glaciere" Riesling is sweet - like a ripe, lightly honey coated pineapple. BUT having it served well chilled makes it almost crisp - it is a great juxtaposition of flavor/texture. Both times that I tasted it, it was the delicious end to a great meal.
This wine has a lot of sugar in it. About the "Ice" method; From their website: We pick the Vin de Glacière Riesling grapes around 22.5% sugar in order to preserve the natural acidity of the grapes. The grapes are then frozen. We press the grapes frozen, resulting in a concentrated press juice (about 36% sugar) and a low yield (about half the regular yield). The concentrated juice is fermented until we reach 16% Residual Sugar.
S., JPH, et al. ~ /! (AMH) are skiing out west this week.
AMH & I were lucky enough
to have some home made goodies baked for us before they left.
(I hope that hers arrives in the mail before this is posted!)
Behold, Ciambella from Marcella Hazan's Essential of Classic Italian Cooking
.
.Pretty much a perfect breakfast.
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