Kunstler Estate Riesling Add
Schloss Wallhausen Riesling Kabinett Add
Spreitzer 'Oestricher Doosberg' Riesling Add
Wines are recomendations only and may not be carried by this store.

Kunstler Estate Riesling

Attributes:
Producer:

Frank Kunstler
Region:

Rheingau, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2005: WineSpectator Rating: 89
Acidity:

tangy
Flavors:

apple, lemon, peach

1999: Tanzer Rating: 88(+?)
Body:

solid
Complexity:

supple
Flavors:

grass, melon, minerals, pineapple
Fruit:

ripe

1998: WineAdvocate Rating: 90
Aromas:

floral
Body:

medium to full-bodied

1997: Tanzer Rating: 89
Acidity:

fat
Flavors:

minerally, pineapple, stone, stony

1996: WineAdvocate Rating: 90
Acidity:

clean, crisp
Body:

full-bodied, medium body
Complexity:

layered
Compliments:

well-balanced
Flavors:

herbaceous, vegetal

1995: WineAdvocate Rating: 87
Acidity:

clean, crisp
Body:

full-bodied, medium body
Complexity:

layered
Compliments:

well-balanced
Flavors:

herbaceous, vegetal

Food Matches:
Fish or Shellfish: Grilled Salmon
Poultry & Eggs: Roast Turkey
Spicy Food: Egg Rolls

Rheingau:

These south-sloping vineyards on the banks of the Rhine River benefit from the sun’s warmth. As a result, Rhine wine is usually fuller and richer than Mosel wine. Most of the wine produced here contains only Riesling grapes, and tends to be either relatively dry, “trocken,” or quite sweet, “Eiswein.”


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.

Schloss Wallhausen Riesling Kabinett

Attributes:
Producer:

Schloss Wallhausen
Region:

Nahe, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2004: WineEnthusiast Rating: 88
Acidity:

firm acidity
Flavors:

apple, herbs, mineral, pear

1995: Tastings Rating: 85
Acidity:

tart
Compliments:

tasty

1992: WineSpectator Rating: 84
Acidity:

crisp
Complexity:

complex
Compliments:

drinkable
Flavors:

grapefruit, lemon, peach, pineapple

Food Matches:
Fish or Shellfish: Grilled Salmon
Poultry & Eggs: Roast Turkey
Spicy Food: Egg Rolls

Nahe:

Named for the Nahe River, this German region produces Rieslings that are fresh and intense, the grapiest of all German wines.


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.

Spreitzer 'Oestricher Doosberg' Riesling

Attributes:
Producer:

Weingut Spreitzer
Region:

Doosberg, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2002: WineAdvocate Rating: 89
Acidity:

tart
Body:

light, medium-bodied
Compliments:

elegant

2000: WineSpectator Rating: 83
Compliments:

elegant, pleasant

Food Matches:
Fish or Shellfish: Grilled Salmon
Poultry & Eggs: Roast Turkey
Spicy Food: Egg Rolls

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.

Peach Jelly Roll

Rated

Ingredients

3 eggs
1/2 cup sugar, plus extra for sprinkling
3/4 cup all-purpose flour, sifted
6 tbsp peach jam
powdered sugar, for dusting (optional)

Preparation

Preheat the oven to 400F. Lightly grease a 12 x 8-inch jelly roll pan and line with baking parchment. Combine the eggs and sugar in a large, clean bowl. Beat with an electric mixer until thick and mousse-like (when the beaters are lifted a trail should remain on the surface of the mixture for approximately 15 seconds).

Carefully fold in the flour with a large metal spoon, then add 1 tbsp boiling water in the same way.

Spoon into the prepared pan, spread evenly to the edges and bake for 10- 12 minutes, until the cake springs back when lightly pressed.

Spread a sheet of waxed paper on a flat surface, sprinkle it with sugar, then invert the cake on top. Carefully peel off the lining paper.

Neatly trim the edges of the cake. Make a neat cut two-thirds of the way through the cake, about an inch from the short edge nearest you.

Spread the cake with the peach jam and roll up quickly from the partially cut end. Hold in position for a minute, making sure the seam is on the bottom. Cool completely on a wire rack. Decorate with glaze or simply dust with powdered sugar before serving.

Yield

Serves 6 - 8

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 - 8
Amount Per Serving:
Calories: 214 Calories from Fat: 27
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 3g
4%  
Carbohydrates 43g
14%  
Dietary Fiber < 1g
4%  
Saturated Fat 5g
25%  
Calories 214kcal
10%  
Cholesterol 105mg
35%  
Protein 5g
8%  
Sodium 40mg
1%  
Iron
3%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.