Dr. Loosen Riesling Auslese 'Urziger Wurzgarten'

Attributes:
Producer:

Dr. Loosen
Region:

Mosel-Saar-Ruwer, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2006: Tanzer Rating: 91
Aromas:

floral
Complexity:

rich
Flavors:

apricot, candied, flinty, peach, pineapple, spicy
Fruit:

ripe
Texture:

delicate, silky

2005: WineAdvocate Rating: 91
Acidity:

fresh
Complexity:

rich
Flavors:

honey, lime, mineral, strawberries, vanilla

2005: Tanzer Rating: 91
Acidity:

crisp
Complexity:

supple
Compliments:

elegant
Flavors:

herbs, honey, lemon, lime, peach, raspberry
Fruit:

sweet

2005: WineAndSpirits Rating: 93
Complexity:

complex
Flavors:

flinty
Fruit:

sweet

2004: WineAndSpirits Rating: 92
Complexity:

complex, deep
Compliments:

classic, racy

2003: CGCW Rating: 90
Body:

light
Flavors:

nectarine, peach

2001: WineEnthusiast Rating: 90
Acidity:

crisp, high acidity
Flavors:

pineapple

1997: Tastings Rating: 90
Acidity:

fat
Body:

full-bodied
Flavors:

nectarine
Fruit:

huge, intense flavors, sweet

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

Mosel-Saar-Ruwer:

(MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.


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.

Wegeler 'Pure' Riesling

Attributes:
Producer:

J. Wegeler Erben
Region:

Rheingau, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2005: WineSpectator Rating: 80
Flavors:

apple, lemon
Fruit:

austere

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.

Wagner Stempel Riesling Spatlese

Attributes:
Producer:

Wagner-Stempel
Region:

Germany
Varietal:

Riesling
Bottle Size:

750 ML

2005: Tanzer Rating: 91
Flavors:

almond, apricot, nectarine, peach, spice

2005: Tanzer Rating: 89
Complexity:

rich
Fruit:

ripe

2004: WineAdvocate Rating: 89
Aromas:

floral
Flavors:

caraway, citrus, herb, herbal, lime, mineral, red fruits

2003: WineAdvocate Rating: 89
Aromas:

*-scented
Body:

medium-bodied
Flavors:

berries, herbal, pear, spices, tea
Fruit:

sweet

2002: WineAdvocate Rating: 89
Acidity:

lively, tangy
Aromas:

sulfur
Body:

light, medium-bodied

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

Germany:

The northernmost wine-producing country in Europe, Germany’s cool climates are mostly suitable for white grapes. The best vineyards are situated along rivers such as the Rhine and the Mosel, which temper the extremes of weather and help the grapes ripen. German wines are named after the places they come from, usually a combination of a village name, a vineyard name, and a grape name. German law makes no distinctions of quality between vineyards. As a result, many wines are mass-produced. Look for the classification QbA or QmP to assure that the grower is reputable. The finest wines are given a Prädikat, which is an indication of the ripeness of the grapes at harvest. There are six levels of Prädikat; in order from the least ripe to the ripest they are Kabinett, Spätlese, Auslese, Beerenauslese (BA) Eiswein, and Trockenbeerenauslese (TBA). At the three highest levels, the amount of sugar in the grapes is so high that the wines are inevitably sweet, but since Prädikat is an indication of the amount of sugar in the grape at harvest (and not in the wine) the lower levels of Prädikat offer no direct hint about the wine’s sweetness.


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.