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What happens when you pair a Riesling with Kama pudding? The palate explodes with a profusion of flavors while reveling in a virtual trip to Germany, Estonia, France, the Netherlands, and Belgium! How is this possible, you might ask? Read on, dear friends, and find out! Thanks to chef Adriana Urbina’s delectable Estonian Kama pudding recipe and Ernst Loosen, a wine producer whose Riesling is featured in this article, the stage is set for a magical pairing.  Photo credit: Penny Weiss The Wine Ernst (Erni) Loosen is the owner and 5th generation of the Dr. Loosen estate, which has been in the same family for over 200 years. Erni is considered one of the most iconic and influential Riesling producers in the world today. Since taking ownership in 1988, the estate has grown substantially. The Dr. Loosen estate is located in the village of Bernkastel in the heart of the Mosel Valley in Germany.  The Loosen Estate Photo courtesy of the estate. With vines that are up to 140 years old in his best sites, Erni has transformed the vineyards by restricting crop size, prohibiting chemical fertilization, demanding strict fruit selection, and gentle cellar practices. All of the estate’s ten major vineyards are designated as Grosse Lage (grand cru). The prevalent soil types here are blue slate, red slate, and red volcanic sandstone. Dr. Loosen Erdener Treppchen GG 2018 Due to the iron-infused, red slate soil in the Erdener Treppchen vineyard, these wines are muscular and complex, with an intense mineral finish. The vineyard is so steep that a long time ago, stone steps were built into the hillside to help workers reach the vines.  Photo courtesy of Dr. Loosen estate. This wine is kept on the full lees for one year before bottling, allowing for greater texture. Although this is a dry wine, the juiciness of Riesling comes through, delivering white peach, citrus, green apple, and lots of minerality and crisp acidity. Erni says, “Old vines, steep slopes, red slate soil combined with winemaking techniques from over 100 years ago help make this wine truly unique; racy and mineral, but still balanced with a juiciness that makes you want to have another glass.” And I couldn’t agree more!  Photo credit: Penny Weiss Alcohol: 12.5% SRP: $54 The Pudding Adriana Urbina is an acclaimed Venezuelan chef based in New York. Her background is in fine dining and farm-driven cuisine. This, combined with her knowledge in nutrition (she completed her studies in holistic nutrition and gut health at the Institute of Integrative Nutrition in New York City), is why Chef Adriana's cooking is focused on responsibly grown and sourced local produce. She is a three-time winner of Food Network’s “Chopped” and has worked in several Michelin-starred restaurants.  Photo courtesy of Adriana Urbina Adriana recently shared one of her favorite recipes, Estonian Kama Pudding with dark Belgium Chocolate. The four ingredients were sent to me along with the recipe. Each carefully selected ingredient expresses the authenticity, quality, and sustainability of European produce.  Photo credit: Penny Weiss Kama flour from Estonia A versatile ingredient, Kama flour is typically made from a mixture of grains such as barley, rye, oats, and peas. The grains are roasted and ground into a fine powder, producing a nutty flavor and distinctive aroma.  Photo credit: Penny Weiss Miel de Provence PGI, Honey from France Ooh la la! You can taste the lavender in this delectable honey. There are also subtle notes of herbs and wildflowers. Beekeepers in Provence use traditional production methods specific to this region, which include strategically placing the beehives in areas with abundant wildflowers and herbs.  Photo credit: Penny Weiss Milk from the Netherlands Milk production in the Netherlands is a significant part of the country’s agricultural sector and cultural identity. Approximately 96% of the milk is delivered to dairy factories to be processed into products such as cheese, butter, and yogurt.  Photo credit: Penny Weiss Dark chocolate Organic, from Belgium. With a long history of chocolate-making dating back to the 19th century, Belgium is renowned for its high-quality chocolate. Dark chocolate marked with the EU Organic label is made using cocoa beans grown without synthetic pesticides or fertilizer. Adriana said, “I have an unwavering preference for Belgian chocolate due to its unparalleled richness and smoothness. Sourced from the finest cocoa beans and crafted with precision by Belgian chocolatiers, it lends an irresistible depth of flavor and luxurious texture to my desserts.”  Photo credit: Penny Weiss This decadent dessert is easy to make and worth the wait to chill properly (about two hours) in the refrigerator. The use of parfait glasses or small ramekins makes for a festive presentation.  Photo credit: Penny Weiss If you would like the recipe, please email me at wineknittercomments@gmail.com  Photo credit: Penny Weiss Although this dessert and the Riesling are delightful to enjoy on their own, together, they forge an unforgettable treat for the palate! The Riesling’s natural high acidity and essence integrate beautifully with the pudding’s distinctive flavors, culminating in a graceful dance for the palate!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Cava and chocolate truffles, why not?  Photo credit: Penny Weiss There is no lack of wine samples and other goodies that arrive at my doorstep daily. But when I received a sampling of Cava Sparkling wines in very festive bottles, I just had to pair them with a sample box of chocolate truffles.  Photo credit: Penny Weiss Vilarnau is a small, handcrafted cava house. It is located just outside of Barcelona in Spain’s Catalonia region, where high-quality cavas are produced. The Vilarnau family settled here in the 12th century, with their country home surrounded by grapevines. The first cava labeled Vilarnau was made in 1949 from grapes grown on the family’s estate. Today, the estate is part of González Byass, a family-owned collection of wineries founded in 1835. Cava sparkling wine is made using the Méthode Traditionnelle, the same method used in the Champagne district of France, where the second fermentation takes place in the bottle. The three main grapes used in cava production are Macabeu, Parellada, and Xarel.lo. Vilarnau Brut Reserva NV, DO Cava This cava is a blend of 50% Macabeo, 35% Parellada, and 15% Xarel.lo. Aging is over 15 months on the lees. Nose: Pronounced aromas of pear, apple, stone fruit, and lemon. Palate: Beautiful apple, stone fruit and pear notes continue with floral and long, persistent bubbles. It is creamy and rich, with a hint of lemon and biscuits lingering on the finish. Alcohol: 11.5% SRP: $14.99 Vilarnau Rosé Delicat Brut Reserva NV, DO Cava This cava is a blend of 85% Garnacha and 15% Pinot Noir. Aging is over 15 months on the lees. Nose: Vibrant aromas of floral, ripe red berries, and a hint of cherry. Palate: It has a fresh and creamy mouthfeel with fine bubbles and layers of strawberry, raspberry, citrus, and a touch of brioche. Alcohol: 12% SRP: $15.99 Delysia Chocolatier is an artisan chocolate company based in Austin, Texas. Chef-owner and Chocolatier Nicole Patel has been handcrafting chocolate truffles since the company was founded in 2008. Nicole was named 2020’s Best Chocolatier in the Americas. I received a box of the “Love You Mom” 16-piece limited edition chocolate truffle assortment. I admit I am a confessed chocoholic and quite critical of chocolate confections. And to put it mildly, my palate is still singing from tasting these handcrafted beauties! They are amazing!  The “Love You Mom” assortment includes: Lemon curd apricot chocolate truffles made with infused sweet wine, grated lemon, and apricot. Rose orange blossom chocolate truffles infused with orange blossom, a hint of rose, and caramel. Raspberry rose petal chocolate truffles made with English rosehips, hibiscus, and tart raspberry. Spiced lemon earl grey chocolate truffles made with citrus, baking spices, tea, and currents. Price: $55.95 To quote Delysia.com, “We use only the finest quality chocolate from sustainable sources and freshest ingredients to create something unique, something memorable, something remarkable.” Check out their website. Products are only available online. Whether you are celebrating Mother’s Day, springtime, graduations, or a “just because” moment, these bubbles and truffles are a festive way to go! Until next time... Cheers! Penina This story was originally published on Santé Magazine. To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com
Every now and then I rummage through my “spirits” cabinet for ideas when experimenting with a food recipe or cocktail. Yesterday, I discovered a beautiful Delft style bottle of Vandermint Liqueur that had been shoved all the way to the back of the cabinet.  It is a beautiful bottle made of milk glass with classic Delft images of sailboats and windmills. The lid is in the shape of a tulip.  Side of bottle  Front of bottle  Tulip shaped lid The seal is still intact and has probably been sitting on the shelf for at least two decades. Vandermint Liqueur was imported from Holland and made by Andros Distillery in Tilburg. However, try as I might, I found nothing on the Internet about the distillery or places that one could purchase the liqueur. In fact, I called two well-known wine and spirit stores in NYC. No one had ever heard of Vandermint! There were numerous sites on the Internet that were selling the bottle as a collector’s item.
Vandermint Liqueur was very popular in the 1970s and 1980s. Unfortunately, we’ll never know all of the ingredients that went into making the liqueur except for two; rich Dutch cocoa and fresh mint. I remember drizzling Vandermint over vanilla ice cream, adding it to coffee and dessert cocktails. It is 52 proof. So the question of the day is, do I open the bottle and enjoy its contents or do I sell it to a collector? Hmmm…. Have a great weekend! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com .  Today is World Chocolate Day. This is an observance that takes place globally every year on July 7th. Although I can’t confirm it, supposedly today marks 466 years since chocolate was first introduced to Europe. I certainly don’t need an excuse to indulge myself in chocolate. I am a confirmed chocoholic and proud of it!  If you’re thinking of sipping wine while nibbling on chocolate, you might want to consider what wine to open. Full-bodied wines such as Cabernet Sauvignon, Pinot Noir and Zinfandel pair well with dark chocolate. Port, Rosé and Madeira complement creamier chocolate such as milk and white chocolates. Of course my all time favorite pairing is Teuscher’s champagne truffles and Cristal!  The other evening while at a friend’s home, I tasted 2010 Nadia Cabernet Sauvignon, Highlands Vineyard, Santa Barbara County produced by Laetitia Vineyard & Winery. This Cabernet would have paired well with a rich dark chocolate dessert. Made with 92% Cabernet Sauvignon, 5% Cabernet Franc & 3% Merlot, it was a rich garnet color. The aromas were intoxicating and filled with berries, licorice, pepper and a touch of mocha. The palate offered lush berries, lots of pepper and spice. It was beautifully balanced, with silky tannins and a long finish. It’s too bad that I didn’t have any chocolate to go with it! Alcohol: 14.2% http://www.laetitiawine.com Happy Chocolate Day!
Cheers! Penina  Okay…I’m ready for sunshine, warm waves, palm trees and an exotic tropical drink resting in my hand. Enough of these sub zero temperatures! Everyone is running off to go skiing for the long holiday weekend and I want to run in the opposite direction!  And, let’s not forget that part of Presidents Day weekend also includes Valentine’s Day this Sunday…a holiday that restaurants, florists and candy shops will make lots of money on. Whatever happened to the days when everything wasn’t so commercialized? I remember making my own valentines and writing beautiful poems that truly came from the heart. I say, “let’s get back to the basics”!  However, if offered, I certainly won’t pass up a glass of Cristal Champagne and Teuscher of Switzerland Champagne Truffles! They are the best truffles I have ever had. The Champagne Truffle is Teuscher’s signature truffle. It has a Dom Perignon champagne cream center, surrounded by dark chocolate ganache and is then covered with milk chocolate and dusted with confectioner’s sugar. Oh, my…I’m having a hot flash just thinking about it. Yummy! http://www.teuscher.com  Speaking of champagne, a friend and I had a pre-Valentine toast with a glass of Philipponnat Brut Royale Réserve. Situated in the heart of the Champagne wine-growing area, the Philiponnat family has been producing wine for almost 500 years. The nonvintage Champagne we tasted is mostly Pinot Noir blended with Chardonnay and a small amount of Pinot Meunier. Aromas of citrus, honey and pear led to light and crisp flavors of pear, apple, floral notes and a dash of nutmeg. A light citrus and chalky finish gave it an extra bounce! http://www.philipponnat.com  It’s time for me to bundle up and brave the 15-degree temps outside.
Have a warm and happy Friday! Cheers! Penina |
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