Food and wine pairing: vegetable soup and Riesling?

September 28, 2012

Our vegetable soup

As you probably know summer days in Germany can be chilly. This is not a big deal because the appropriate food is easy to find. How about a real vegetable soup? Not one out of a tin but with real veggies, cut into small pieces and cooked with just the best stock. And how about some home made bread as well?

Sounds yum. I tell you.

But what about a wine? Should it be red? Should it be white?

Well, my choice was a young and fresh Riesling from the Rheingau. From my recent visit of Schloss Johannisberg, Rheingau I had brought a bottle of ‘2011 Schloss JOhannisberg dry Riesling’ from the “Gelblack” series.

I got the bottle from the cellar door for 13.70 Euro/bottle. The alcohol content is 12.5%, residual sugar is 7.9 g/l, and total acidity is 7.5 g/l. The colour is a beautiful straw yellow. It shows lush aromas of green apple and tropical fruit. The acidity is charmingly fresh and zesty.

We gave the wine no chance to age and show it’s long-term potential. The young fragrant Riesling complemented the creamy soup with its carrots, cellery and other fresh garden-vegetables very well.

Cheers and enjoy!

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