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Pierre Sparr Riesling

Attributes:
Producer:

Pierre Sparr
Region:

Alsace, France
Varietal:

Riesling
Bottle Size:

750 ML

2003: WineSpectator Rating: 81
Complexity:

rich

2003: WineEnthusiast Rating: 85
Flavors:

peach, spice

2003: WineEnthusiast Rating: 84
Acidity:

clean, fresh, soft
Body:

light
Flavors:

earthy, lemon, sour

2002: WineSpectator Rating: 88
Aromas:

floral
Flavors:

apple

2001: WineSpectator Rating: 80
Complexity:

rich

2001: WineAdvocate Rating: (85-86)
Body:

light-bodied
Complexity:

simple
Flavors:

citrus

1997: WineSpectator Rating: 86
Aromas:

*-scented

1996: WineSpectator Rating: 87
Flavors:

apple, minerals, pear, rosemary

Food Matches:
Cheese: Fondue
Fish or Shellfish: Caviar, Grilled Salmon, Pan-fried Trout, Poached Salmon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Red Meat: Bacon, Pork Shoulder Roast, Sausage
Sauces: Sweet & Sour Sauce
Spicy Food: Pho
Vegetables: Asparagus, Asparagus w/Hollandaise, Cabbage, Onions, Leeks, Potatoes, Roast Potatoes, Salad, Shallots

Alsace:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Domaine de Coyeux Muscat de Beaumes de Venise

Attributes:
Producer:

Domaine des Coyeux
Region:

Muscat de Beaumes de Venise, France
Varietal:

Muscat
Bottle Size:

750 ML

2000: Tastings Rating: 85
Aromas:

floral, honeyed nose
Body:

full-bodied

1994: Tastings Rating: 83
Acidity:

bright, low acidity
Body:

full-bodied, lean
Complexity:

complex
Flavors:

flowers, honey

1993: WineSpectator Rating: 83
Complexity:

rich
Flavors:

tangerine, vanilla
Fruit:

sweet

1992: WineSpectator Rating: 84
Body:

full-bodied
Complexity:

rich

Food Matches:
Poultry & Eggs: Chicken or Turkey
Sauces: Cream Sauce with herbs, Sweet & Sour Sauce

Muscat:

An aromatic grape that makes Italy’s sparkling Asti. In Alsace and Austria it makes a light, grapey dry wine whereas farther south it is fortified with alcohol to make a delicious sweet dessert wine.

Marc Kreydenweiss Kastelberg Riesling 'Partager Avec Toi'

Attributes:
Producer:

Domaine Marc Kreydenweiss
Region:

Alsace, France
Varietal:

Riesling
Bottle Size:

750 ML

Food Matches:
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Smoked Salmon
Fruits & Nuts: Fruit Salad
Herbs & Spices: Cayenne, Chili Powder, Curry
Poultry & Eggs: Foie Gras
Red Meat: Pork w/Sauerkraut
Sauces: Sweet & Sour Sauce
Spicy Food: Asian, Pho
Vegetables: Artichokes, Onion Tart

Alsace:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Crab Dip

Rated

Ingredients

8 oz crabmeat
1 bunch green onions with tops, finely chopped
1 small red bell pepper, finely chopped
1 large celery stalk, finely chopped
1-1/2 tsp chopped fresh tarragon or 1/2 tsp dried leaf tarragon
1/2 cup light sour cream
2 tbsp mayonnaise
2 tbsp fresh lemon juice or to taste
Hot pepper sauce to taste
Raw vegetables to serve

Preparation

Drain crabmeat well. Pick out any bits of shell or cartilage, and flake crabmeat, Combine crabmeat, onions, bell pepper, celery, and tarragon in a medium-size bowl.

Stir in sour cream and mayonnaise. Season with lemon juice and hot pepper sauce. Cover and refrigerate 2 hours for flavors to blend. If dip is too thick, stir in a little milk. Spoon dip into a serving bowl. Serve with vegetables.

Yield

Serves 2

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 2
Amount Per Serving:
Calories: 23 Calories from Fat: 14
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.5g
2%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat < 1g
3%  
Calories 23.1kcal
1%  
Cholesterol 7.6mg
2%  
Protein 1.6g
2%  
Sodium 25.1mg
1%  
Calcium
0%  
Iron
0%  
Vitamin A
3%  
Vitamin C
14%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.