with Importer Rudi Wiest
Wednesday, June 6, 2012 – 6:30 pm
Once a year a group of German Winemakers tours the United States promoting their wineries and showcasing their current vintages. This year six producers will be in Cleveland and they asked us if we would be interested hosting a small wine dinner. Join us Wednesday June 6, 2012 as we feature Rieslings from Rudi Wiest Selections.
The list of producers includes
- Fritz Hasselbach (Gunderloch • Rheinhessen)
- Tim Frohlich (Schafer-Frohlich • Nahe)
- Dorothee Zilliken (Zilliken • Mosel-Saar-Ruwer)
- Marcel Tyrell (Karthauserhof • Mosel-Saar-Ruwer)
- Robert Eymael (Monchhof • Mosel-Saar-Ruwer)
- Oliver Haag (Fritz Haag • Mosel-Saar-Ruwer)
Rudi Wiest Selections is a leading importer of fine German wines in the United States market. Since 1978 their sole focus has been rebuilding the image of legendary Germany wine estates through education of consumers and persons in the wine trade alike. They are committed to giving the best service and information regarding the selection of fine German wine. Their commitment assures only the finest wines earn the Rudi Wiest Selections quality seal.
Riesling Sekt Brut, Von Buhl, 2010
Citrus Cured Salmon Timbale, Maple Syrup Flavored Salmon Caviar
A timbale filled with a brunoise of cured Atlantic salmon and seasonal melons, wrapped in fruit wood smoked salmon, garnished with seasonal white asparagus and maple syrup salmon caviar.
Riesling “Estate•QBA”, Zilliken, Mosel-Saar-Ruwer, 2009 Riesling “Estate•QBA”, Monchhof, Mosel-Saar-Ruwer, 2011
Heirloom Carrot & Coconut Cream Soup, George’s Bank Sea Scallop
Caramelized heirloom carrots flavored with ginger and fine herbs, puréed with cream and coconut milk, seasoned with curry and spices, served with a seared Maine sea scallop.
Riesling “Fineherb•Halbtrocken”, Fritz Haag Estate, Mosel-Saar-Ruwer , 2010 Riesling “Brauneberger•Kabinett”, Fritz Haag Estate, Mosel-Saar-Ruwer , 2010
Sautéed Panko Breaded Island Creek Oysters, Wakame Seaweed Salad
Tender oysters breaded with light panko bread crumbs, sautéed, served on a bed of Wakame salad, topped with citrus and cayenne oil, garnished with caviar and crème fraîche.
Riesling “Estate”, Schafer Frohlich Estate , 2010, Nahe Riesling “Bockenauer”, Schafer Frohlich Estate, 2009, Nahe
Seared Yellow Fin Tuna, Lavender Sauce
Lightly coated Yellow fin tuna with toasted sesame seeds, seared, served over julienne squash topped with a spicy lavender sauce & garnished with a black radish curl and radish sprouts.
Riesling “Spatlese•Trocken”, Karthauserhof, Mosel-Saar-Ruwer , 2010 Riesling “Spatlese•Trocken”, Karthauserhof, Mosel-Saar-Ruwer, 2004
Roasted Margret Duck Breast, Huckleberry Glace de Viande
A lightly-peppered Margret duck, served with a fig and roasted sweet potato mousseline topped with a huckleberry glace de viande.
Riesling “Saarburger Rausch•Spatlese”, Zilliken, Mosel-Saar-Ruwer, 2008 Riesling “Slate•Spatlese” – Monchhof, Mosel-Saar-Ruwer, 2011
Meyer Lemon Cheesecake, Rhubarb Chutney
Lemon cheesecake served with a graham cracker crust topped with Chantilly cream icing, with seasonal rhubarb chutney.
[fblike style=”standard” showfaces=”false” verb=”like” font=”arial”]