German Wine Pairing Dinner
Sicily, Spain, Tuscany, Nicaragua, Chile, Norway, Burgundy, to name a few. This night we gathered for a full German Dinner, paired with German wine and beer.
We decided that rather than focus on a specific region within Germany, that we would create a meal that represented Germany as a whole, and with items we could have some fun with. I have always wanted to try cooking a Christmas goose, so the menu was developed around that idea. What follows is a recap of each course, and the wine that was paired.
By this time, the goose I was cooking was not quite done, so we had a bit of a break. I opened a bottle of German Pinot Noir, to sip, as we waited. Due to the cool climate, German Pinot Noirs are very light, with fairly high acidity.
Riesling. I wanted something with some fruit, but a bit of age. I chose the Dr. Hermann 2006 Spatlese "Herzley" from Mosel. Now, before you question going from beer to rose to red, then to a white, let me explain...this is a full bodied white, and came across much heavier than the pinot noir. The slight sweetness and fruit flavors paired beautifully with the rich goose, and fruit stuffing. This is a classic that everyone needs to try at least once in their life.
igourmet.com. All were cows milk cheeses, and two were smoked. They were: Allgau Emental, Smoked Ammerlander, Cambazola, Rauchkase, and German Tilsit. Also on the cheese plate were blackberries, grapes, pecans and dark rye toasts. We paired this with a dark, fruity 2012 Dornfelder from Gerd Ansleman. This was a nice pairing, except for one cheese. The extremely strong and pungent Tilsit was overpowering, and I would leave that cheese out next time.