I Love German Wine and Food - A Scheurebe Spaetlese
The Scheurebe grape is considered to be a fraternal twin of Gewuertztraminer and a cousin of Sauvignon Blanc. This grape is a cross between Riesling and, in spite of the marketing materials quoted below, an unknown grape variety. Between you and me, most grape crosses are not all that good. Please note the word usually,オークリー
. Let's give this grape variety a chance.The Pfalz is a quite special area in southwestern Germany near the border with Alsace, France. Like Alsace, this is wine country. There is a great wine road for exploring the local production. You may want to visit Neustadt and its wine suburbs. In this lucky part of the world October means the Deutsches Weinlesefest (German Wine Harvest Festival) complete with a German Wine Queen and a parade with one hundred floats.Before reviewing the Pfalz wine that we were lucky enough to purchase at a local wine store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start your meal with Schonhof Pfaennchen (Ham Gratin in Brandy Cream Sauce). For your second course enjoy Rumpsteak mit Bratkartofflen (Beef Steak with Home Fried Potatoes). And for dessert indulge yourself with Basilihumels (Basil Ice Cream).OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed Pfeffingen Scheurebe Spaetlese 2007 11.0% alcohol about $21Let's start by quoting the marketing materials. Description : Scheurebe is a wonderful grape variety to explore. A crossing of Riesling and Silvaner, this variety was developed by (and is named after) famed viticulturalist Dr. Georg Scheu. The grape thrives in sandy soils, so Pfeffingen's sand- and limestone-rich Ungsteiner Herrenberg vineyard is an ideal home. This wine expresses rich grapefruit, lime and mineral character. Its moderate sweetness is balanced by racy acidity, leading to a lip-smacking finish. And now for my review.At the first sips the wine was absolutely delicious. What a combination of sweetness and acidity. Its first pairing was with slow cooked beef ribs accompanied by sliced potatoes and a tomato, onion, lime, cilantro and green pepper salsa that was more spicy than I would have preferred. The wine was quite present when dealing with the fatty meat. It's sweetness was not a problem. Its dominant taste was grapefruit. It became more acidic with the potatoes. The lime in the wine joined the lime in the salsa, taming its spiciness. Dessert was orange-flavored fruit candy; it managed to mute the wine which also lost acidity. I was out of wine and there was still some candy left. But there was no way that I would waste the wine on this candy.The next meal was a more traditional pairing for a white wine. It was a commercial barbecued chicken accompanied by potatoes roasted in chicken fat along with an oriental tomato salad that was moderately spicy. The Scheurebe was very fine and mouth filling with a fine combination of sweetness and acidity when facing the chicken breast. It helped make up for the meat's dryness. The results were essentially the same with a stronger tasting, moister chicken leg. With the potatoes the wine's acidity increased; it was great for washing down that (delicious) grease. The wine became longer when paired with the salad.My final meal involved a portobello mushroom omelet. The Scheurebe was sophisticated and powerful, really a little bit went a long way. This wine is elegant. Dessert was a high-quality French-style lemon pie with a very buttery crust. The wine was thinner, but it was still delicious.I ended the bottle with two local cheeses. But first came some Matjes herring,オークリー ゴルフ
. The wine was long and pleasantly sweet with a lime taste. With a brick cheese this Scheurebe retained its pleasant sweetness and some grapefruit taste. With a tastier Swiss cheese the wine tasted of lemon and honey.Final verdict. This is a definite yes. I am developing a taste for high-quality Germanic sweet wines and this is one of the best that I have tasted in a long time. I would suggest that you give this, or perhaps some of its lower priced cousins that I have reviewed recently a chance. You may be pleasantly surprised. And gone are the prejudices against hybrid grape varieties.
Why Herbal Tea?
I get that question a lot. I don't know what started me to get on green tea. I can say that I was a heavy drinker of a milked up sugary version of orange pekoe from Red Rose. I would drink about 2 mug fulls almost everyday. I had tried herbal teas before, when they came as part of a dinner package from one of the many local Chinese buffets, but I can't say that I had any test for it.Now, I started this project almost 4 weeks ago, and to be honest, I had a head start on the herbal tea drinking. My wife had gotten into it about a year ago, so we always had a few bags around. I started looking it the benefits since I was worried about my diet with my high cholesterol results. I wanted any advantage I could get, since I just loved butter and eggs too much to give it up. While I had some chamomile tea at home already, I decided to start with Green Tea. I had some and didn't mind it too much in the past, and wanted something that I could drink without sugar. Checking around on the Internet, I had found that green tea can help with the following: cancer, arthritis, lower cholesterol, cardiovascular disease, infection, and improve your immune system. Other benefits include helping to burn calories and reduce tooth decay. While the amount of green tea that needs to be consumed in order to capatise on those benefits seem to vary from specialist to specialist, it is around 3-4 cups per day,オークリー サングラス
.see more here: http://chinesefood.about.com/library/weekly/aa011400a.htmNext
was black tea. I like variety and didn't want to just be stuck drinking the highly tannic green the rest of my life, so I started looking into the benefits of black tea. I found that black tea also can reduce the risk of stroke or heart attack and coronary heart disease. It can also lower bad cholesterol but like Green Tea, only if consumed approx 4 cups a day. Black tea is also found to have trace amounts of various nutrients such as the amino acid theanine; the minerals calcium, magnesium, manganese and potassium; and the vitamins C and K. I really like a Vanilla flavored black tea, as it helps to add a little variety to make it to 4 cups a day.http://chinesefood.about.com/library/weekly/aa021103a.htmWhile
in Disney, I happened to try some red, or Rooibos tea and found that I really liked it. I had started to get used to be able to actually taste the different flavors in tea, and enjoy them. I also happened to like the fact that Red Tea is actually African.http://www.webmd.com/content/article/14/1671_52295.htmhttp://www.biomed.cas.cz/physiolres/pdf/2003/52_461.pdfI
am now starting to look into White tea. From what I have read, white tea seems to have all the same benefits as green tea, but in higher concentration. I have not had the chance to drink any yet, and am looking forward to it. Here is a good article I found: http://www.asm.org/Media/index.asp?bid=27462
andhttp://oregonstate.edu/dept/ncs/newsarch/2003/Mar03/tea.htmTea is gaining in popularity, as the health industry has moved beyond Richard Simmons and into the mainstream, and with so many varieties, it is sure to bring out the connoisseur in all of us.
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