It’s not very often that Riesling gets the chance to be opened in my house. The Mrs. hasn’t always had the biggest affinity for the little German grape, as she (like most others), thinks all their wines are sweet. This was the pairing that would change her mind!
The winemaking family history of Dr. Pauly Bergweiler, can be traced back to the 16th century in the Mosel. Therefore, they’ve had plenty of time to practice their art!
The Mosel is arguably Germany’s most famous, oldest, and finest wine growing region. The characteristic of the Mosel are wines that are typically higher in acid, and lower in sugar than the majority of other Rieslings coming out of Germany. Therefore; if you could choose any Riesling to convert back a non-Riesling drinker, the wines from the Mosel are it!
The Dr. Pauly B shows bright apricot, peach and a little tangerine and citrus on the nose. Taste leans more toward pear and green apple rind, wet stone and mineral. Light in body, bright and lively, crisp and dry. This is food wine!
The recipe I chose to pair with the Pauly B, was Lemongrass-Marinated Grouper (recipe below). I needed something light and delicate, but with a little spice, and a certain amount of citrus just to mix things up! The alcohol in the Dr. PB is at 10%, making it ideal for even some of the spiciest dishes.
Just so you know, when I come to my final conclusion on these pairings, I’ll always request the insight of my better-half. Chances are, if she loves it, I probably will as well! This pairing was her Eureka-moment, as far as Riesling goes! The wine beautifully brought together all the individual components of the dish, and matched ridiculously well with the lemongrass. I would eat this again on any day of the week!
I’ll rate this as a:
Give this recipe a try, it’s ultra-easy!
Recipe for Lemongrass-Marinated Grouper
1. Juice of 2 limes
2. 2 tablespoons Asian fish sauce
3. 2 Thai chiles, minced
4. 2 tablespoons sugar
1. 2 garlic cloves, chopped
2. 2 scallions—whites chopped, greens sliced, for garnish
3. 1 large stalk of lemongrass, bottom two-thirds chopped (buy the minced kind if you want to cheat).
4. 1 tablespoon chopped cilantro stems, plus sprigs, for garnish
5. 2 teaspoons sugar
6. 1 tablespoon fresh lime juice
7. 1 tablespoon kosher salt
8. 1/2 teaspoon freshly ground pepper
9. Grouper filets
10. 2 tablespoons vegetable oil
11. Lime wedges, for serving
1. MAKE THE DIPPING SAUCE In a bowl, stir the lime juice with the fish sauce, chiles and sugar until the sugar is dissolved.
2. MARINATE THE FISH In a mini processor, puree the garlic, scallion whites, lemongrass, cilantro stems, sugar, lime juice, salt and pepper to a paste. Rub the paste all over the pompano. Put the fish on a plate, cover and refrigerate for 1 hour.
3. Scrape the marinade from the fish. In a large, nonstick skillet, heat the oil. Add the fish, skin side down, and cook over moderately high heat until the skin is crisp, about 3 minutes. Turn the fillets, lower the heat to moderate and cook until just opaque throughout, about 2 minutes longer; transfer to plates, skin side up, and garnish with scallion greens and cilantro sprigs. Serve with lime wedges and the dipping sauce.