Mick and Amy were hosting this past Saturday Night’s dinner and Mick had three new dishes for us to try and two new wines. This was an interesting dinner as Mick went with three indoor dishes vs. using the BBQ to make any of them, so we were certainly taking the "Grill Master" out of his element and it will be interesting to see if he is up to the challenge.
The first course was pan fried shrimp in a mild sauce (I can’t remember the exact name of the dish, but I was stunned by the number of different herbs and spices in the dish). The sauce came out in an angry looking orange-red colour which when I first saw it my first question to Mick was "how hot are these puppies?" He said that they shouldn’t be too spicy and he was right they were fairly mild, the funny thing is the spices made the shrimp taste like they were wrapped in bacon. I joked that Mick should grab some Tofu and cook it exactly like the shrimp and he would have made perfect bacon free bacon. The shrimp dish was very good. Mick paired a 2011 Dr. Loosen "Red Slate" Dry Riesling with this dish.
The nose was very faint but aromas of pineapple, lemon and peaches could be found. Tasting the wine really caught me off guard as I missed the "Dry" on the label and assumed this would a Kabinett done in an off-dry style. Once I adjusted to the fact that it wouldn’t be sweet, I found flavours of grapefruit and candied ginger as the two main ones. I found the wine too thin and bitter at times and really didn’t like with the shrimp dish as a pairing. We had this wine with the next course and it was a much better pairing with it.
Here is the group rating for the wine - Mick – 84, Mark – 86 Kathy – 86, Amy – 86, Overall – 85.5.
Here is the LCBO information on the wine –
DR. LOOSEN RED SLATE RIESLING DRY 2011
VINTAGES 295923750 mL bottle
Price $ 16.80
Made in: Mosel, Germany
By: Weingut Dr Loosen
Release Date: Oct 27, 2012
Wine, White Wine
12.5% Alcohol/Vol.
Varietal: Riesling
Sugar Content: 9 g/L
Sweetness Descriptor: D - Dry
Description - A study in terroir, this estate-grown dry Riesling is sourced from red slate vineyards in the steep Mosel valley (as opposed to the famous blue slate vineyards of the same region). It has intense minerality as well as floral, spice and crisp apple notes. Vibrant and well-balanced, this juicy wine would pair beautifully with fresh lighter seafood dishes, roast turkey or rotisserie chicken.
The next course was a Camembert, Prosciutto and Fig Salad in a light oil dressing. As I mention earlier the pairing worked much better with this dish then with the shrimp. The figs really gave this dish a nice pop and overall it was a very good dish.
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