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Sold on Selbach-OsterFeb 02 '00 Write an essay on this topic.After dining in Deutchland for three years, I made the paradigm shift from Italian and French table wines to those of a Mosel-Saar-Ruwer persuasion. Have never looked back. Yes, I have tons of friends who enjoy those dry Italian wines. And, while they are tasty, I still believe any high-quality Mosel Riesling beats them hands down. My favorite, for example, is a medium-dry Riesling version from Selbach-Oster, one of the oldest cultivators of a little grape. It tastes good whenever picked (early or late)and comes to the table with a reasonable price. The Selbachs and their ancestors have been at it since the 1600s. Maybe that's why they are capable of producing such large quantities of a wine that, while not too complex, has a lot of structure. Grab a bottle and share it with someone who would appreciate a German-style dinner of any red meat roasted on a bed of sauerkraut laced with garlic and seeds. Want to make a hit with your soup this winter? Add a little Mosel Riesling to your broth, at any stage of the process. You may want to ignore the fact that a FRENCH chef in Metz shared that helpful tip! Das ist gut trinken und yummy yummy...  |
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