Tag Archives: new york times

Sunday Read: Sips Closest to Dessert

I’ll be participating in a #Winechat this Wednesday (9-10pm EST), a Twitter event hosted by @ProtocolWine (if all the wines make it here in time, the East Coast snowstorms have delayed some deliveries). The theme is “Ice Wine” and dessert wines in a nod to the Olympics (where all ice is fake, as we are being told). When I heard of the theme I immediately got in touch to see whether I could participate and was lucky to be chosen to receive some samples to talk about this Wednesday. Needless to say, I am super excited. Coming of (wine) age in the Mosel valley, I had ample exposure to its sweet wines and therefore feel particularly comfortable tasting these wines…

We’ll have a dinner party with friends that night because I don’t want to try the wines alone and so naturally my thinking has moved to what to pair dessert wines with. I am not a fan of sweet desserts and these wines, it is usually overkill. I am looking for ways to pair wine with savory dishes. Because for me either the wine IS the dessert or it should complement savory aromas.

I came across this article by Eric Asimov published in 2009 in which he looks at exactly that topic: pairing savory dishes with sweet wines (we’re on the same page regarding dessert and dessert wine). I found it an inspiring read!

Happy Sunday!

Eric Asimov: Sips Closest to Dessert

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Sunday Read: Five Wine Books Worth Noting

This Sunday Read, which section I neglected terribly lately, comes to you from Alaska. I am already with my in laws after I secured an insanely low mileage ticket deal and since I can work from wherever I have an internet connection, there was no need to hang around in rather dreary Michigan…so why not head to the land of snow, cold, and darkness instead? Right?

Being up north also makes me realize how close we are getting to Christmas, so this Sunday Read will be devoted to some ideas for gifts, notably in the form of wine books. Eric Asimov, the New York Times wine writer, has compiled a list of five books he found worthwhile in 2013. All related to wine, but from very different perspectives. I enjoy Asimov’s style, so I feel like I can trust him with his recommendations. I have not read or looked through any of these five books. But they’re probably a good place to start in case you are hunting for a gift for a wine lover you know…shoot me a PM for my mailing address if you want to be my Secret Santa. :)

Happy Sunday, from what feels like pretty close to Santa’s home…

Eric Asimov: Five Wine Books Worth Noting

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Sunday Read: Germany’s Rieslings on the Tip of the Tongue

Eric Asimov of the New York Times has done it again: He has written about Riesling. One of the reasons why I like his writing so much is that he has for a long time been a supporter of appreciating Riesling more.

In this piece, he makes some valid points about the discrepancy between German Riesling drinkers, who overwhelmingly prefer their Rieslings dry, and international Riesling drinkers who rather have significant residual sugar in them. As he seems to point out, there is a room for both. While he loves the sweet style, he also thinks it is time to embrace the dry style. And sees a future for both styles, which I agree with.

In my book, that is one of the reasons why Riesling is the greatest wine grape around: It is so versatile, and can be made to excellent wines in so many different ways that it is mind boggling…

Here are some quotes (which naturally made my heart swell):

“The sweet style is thoroughly distinctive. Residual sugar is beautifully balanced by snappy acidity, making for a wine that is refreshing, even bracing, rather than cloying. No rieslings anywhere in the world are like these.”

“In these dry wines, without the residual sweetness to create tension with the acidity, the balance must come instead from a wine’s body and texture, which include the components of alcohol and fruit. If captured properly, the wines feel full of energy, as if they are thrusting forward toward the next sip. If not, they feel flat and dull. ”

Well worth your time.

Happy Sunday!

Eric Asimov: Germany’s Rieslings on the Tip of the Tongue

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