Last week Emma and I attended the Riesling & Co event organized in Stockholm; an event organized for importers, wine experts, and German producers. 16 German producers were present at the event, representing 9 wine districts in Germany.
Germany has long been one of the leading countries for white wine. Two thirds of the total wine production in the country is white wine; and Riesling is by far the most common grape. Germany still has a lot more to offer; for example, did you know Germany is the third world’s third largest Pinot Noir producer?
Emma and I had the opportunity to meet with some of these 16 producers, and try through their ranges. An overall very interesting experience. We also got some tips on food pairing that we would like to share with you:
- Riesling: Gourmet Finnish chef Kari Aihinen and sommelier Antti Johannes Uusitalo recommend a glass of young and fresh Mosel or Nahe Riesling – dry or slightly off dry – together with a salted seatrout.
- Pinot Noir: Gourmet Danish chef Jens Sondergaard and sommelier Zenia Braendeholm recommend a glass of 3-4 year old German Pinot Noir with fruity and spicy aromas, good structure and minerality (preferably from a more northerly wine region like Ahr or Mosel) with roasted veal.
- Weissburgunder: Gourmet Norwegian chef Terje Ness and sommelier team Onda recommend a 2-3 year old Rheinhessen or Nahe Weissburgunder, full bodied, rich and complex with refreshing acidity and pronounced minerality with halibut.
- Spätburgunder: Gourmet Swedish chef Karin Fransson and sommelier Daniel Norring recommend a 2-3 year old Baden or Pfalz Spätburgunder with a blackcurrant glazed venison.
We hope to have inspired you to go out and try some German wine varieties and will start to experiment a bit in the kitchen at home – I know we will 🙂
Wishing you all a great start to the week!
/Ebba
