WVWRiesling-4904

2015 Riesling

$15.00

Traditional aromatics at the front of the bouquet. Sweet golden apples and salvia flowers add complexity to the refined nature of the wine. Elegant body showcases a hint of residual sugar. Palate offers brown sugar baked apples, vanilla bean and trailing Myer lemon zest. Ideal accompaniment for Thai curry or Indian dishes.

Category: .

Product Description

Traditional aromatics at the front of the bouquet. Sweet golden apples and salvia flowers add complexity to the refined nature of the wine. Elegant body showcases a hint of residual sugar. Palate offers brown sugar baked apples, vanilla bean and trailing Myer lemon zest. Ideal accompaniment for Thai curry or Indian dishes.

Varietal Content: 100% Riesling
Residual Sugar: 4.6%
Cases Produced: 292
Bottled: 7/20/2016

  pairs-well-with  

Nonna’s Eggplant Relish
  • 1 lg eggplant (about 1 1/2 lbs)
  • 2 lg red bell peppers
  • 1/2 c. olive oil
  • 1 lg onion diced
  • 1 15 oz can tomato sauce
  • 1 1/2 c. thinly sliced celery
  • 3 cloves garlic pressed
  • 1/4 c. tomato paste
  • 1 c. water
  • 1/4 c. red wine vinegar
  • 1 Tbsp. each sugar and drained capers
  • 2 Tbsp. coarsely chopped fresh basil

 

Directions:

Cut unpeeled eggplant into 1/2 inch cubes. Core seed and dice peppers set aside. Heat oil in 12 or 14 inch pan over medium heat. Add eggplant: cover and cook, stirring occasionally until slightly soft (about 5 minutes). Uncover and continue cooking stirring often until eggplant begins to brown (about 10 minutes).

Mix in peppers, onion, celery, and garlic.

Cook until onion is soft (6 to 8 minutes). Add tomato paste, water, vinegar, sugar, capers, and basil . Cook stirring often until sauce is very thick (about 10 more minutes).

If made ahead refrigerate up to a week. Serve with pita chips or small toasted rounds.

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