tag:blogger.com,1999:blog-5011946245768794903.post4115569115343740580..comments2009-03-07T07:18:10.799-08:00Iron Chevskyhttp://www.blogger.com/profile/05241149967997845671noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5011946245768794903.post-18745662107520539782009-03-07T07:18:00.000-08:002009-03-07T07:18:00.000-08:00I'm a huge fan of both tofu (having formerly been a vegetarian for 10 years, how could you not be??) and the Dönnhoff Riesling - but never thought of pairing the two. Now I will!Alyssa Rapphttp://www.bottlenotes.comnoreply@blogger.comtag:blogger.com,1999:blog-5011946245768794903.post-50331364407208734312009-03-05T15:05:00.000-08:002009-03-05T15:05:00.000-08:00Agreed, Eric, but next time I am going for a 1990 Auslese!Iron Chevskyhttp://www.blogger.com/profile/05241149967997845671noreply@blogger.comtag:blogger.com,1999:blog-5011946245768794903.post-12091764008191389792009-03-03T12:33:00.000-08:002009-03-03T12:33:00.000-08:00Dönnhoff is one of my favorite winemakers in Germany. Great choice.Angela Camachohttp://www.wineunleashed.com/noreply@blogger.comtag:blogger.com,1999:blog-5011946245768794903.post-2924904543927708322009-03-02T10:38:00.000-08:002009-03-02T10:38:00.000-08:00Overall, I am 100% with you on the approach. <BR/><BR/>I would say that after Rheingau and Mosel, Nahe is arguably the best region in Germany. Dönnhoff is one of the best in all of Germany without a doubt.<BR/><BR/>Personallly, I prefer something with a bit more body and sugar and less complex with spicy food. <BR/><BR/>Kabinett's can be some of the most ethereal wines in the world with elegance, purity and great finesse. Most people don't realize just how amazing they are and just quaff them. They are not comparable to most other wines due to their light body and low alcohol. They are produced from south-facing slopes in Germany's river valleys where reflected heat from the river's waters is critical to ripening. These are extreme wines in the same sense that California Cab is an extreme wine but at the other end of the spectrum.<BR/><BR/>Although great with lots of food, an ethereal, complex Kabinett loses its nuance and complexity in the face of strong spice and fat, becoming a very pleasant, simple and sweet wine. <BR/><BR/>Personally, I find Spatlese is a nice match, the added sugar tempering the spice a bit more. In the past, we bought a case of Loosen's "Dr L" riesling, their base wine (~$10?) and found it wonderful with spicy food. Medium-dry Alsace Pinot Gris can also make a great match with spicy food, Pinot Gris' subtle spicy character complementing the spice in the food.Eric Lecoursnoreply@blogger.com