First the wine..It’s very important to taste the wine first and then taste again with the food. Sometimes the wine will taste bland on it’s own, but when paired with food it stands out.
This was a Brotherhood Winery (the Oldest Winery in America) 2007 Dry Riesling. The aroma was slate. There were no floral or fruit that stood out. The color was straw yellow. It was a leechy and minerally.
Now the pairing. I made for dinner Scallops in a Balsamic reduction and Asparagus Risotto. I will say this wine went very will with it. After a bit of the scallops, sip the wine and the wine took on another personality. The flavors from the scallops and risotto complemented this wine.
Here’s the Recipe:
Scallops with Balsamic Reduction
1/4 cup Balsamic Vinegar
2 TBS honey
1 tsp dried marjoram
Heat oil in non stick skillet. Add scallops; saute 5 minutes. Remove scallops, set aside. Add 1/4 cup vinegar, honey and marjoram to skillet. Bring to a boil. Reduce heat to medium, cook 3 minutes. Add scallops back to skillet and cook until heated through.
4 cups sliced asparagus (cooked)
3 cups chicken broth
1 1/2 cups water
1 tbs butter
1 cup chopped onion
2 cups uncooked Arborio rice
1/2 cup dry white wine (I used the Brotherhood Riesling)
1 cup graged Parmigiano-Reggiano cheese
1/4 cup heavy cream
salt and pepper to taste
Place 1 cup asparagus and 1 cup broth in a blender and puree until smooth. Combine puree, remaining 2 cups broth and 1 1/2 cups water in a medium saucepan and simmer. Melt butter in a large saucepan and saute onions until tender. Stir in rice and cook 1 minute, stirring constantly. Stir in wine; cook until liquid is nearly absorbed. Add 1/2 cup broth mixture and cook until liquid is nearly absorbed, stirring constantly. Add remaining puree mixture 1/2 cup at a time until broth is absorbed. Stir in remaining asparagus. Cook 2 minutes and then stir in 3/4 cup cheese, cream salt and pepper.