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Schnitzel with Brown Butter
By: Harry Haff
Posted: Mar. 26, 2013

This breaded and fried cutlet is utter crispy goodness and a favorite of many national cuisines, but probably no more so than in Vienna. It can be made from several meats, but with veal, it’s called Wiener Schnitzel, the national dish of Austria. There’s about a million ways you can dress this number up—add spices, melt cheese all over it, stuff it with bacon and mushrooms or spritz it with lemon. However you choose to schnitzel tonight, don’t forget the wine.


With varying flavor combinations on holiday tables, Riesling is the perfect palate cleanser matching the ability of a sweet sorbet. Rieslings are usually varietally pure and unoaked. In order from driest to sweetest. Consider the following four Rieslings to present to your guests or host this season.


Grape of the Week: Riesling
By: Jeff S Cameron
Posted: Dec. 17, 2012

In America, Riesling tends to be considered solely as a sweet wine. In the minds of many here, Riesling was associated with the syrupy Blue Nun and other Liebfraumilch brands. Then came the regional ice and dessert wines that often emphasized sweet fruit over balance and acidity. Popular brands of today still tend toward the sweet, as that has been the traditional market niche Riesling has occupied. 


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