Mosel - Culinary Pairings
Zander (Pike-Perch) with Riesling
Zander, or pike-perch, is a freshwater fish commonly found in the rivers of the Mosel region. It’s often served grilled or pan-fried with a simple lemon-butter sauce, allowing the delicate flavors of the fish to shine. The high acidity and minerality of Mosel Riesling make it the perfect pairing for this dish, enhancing the fish’s freshness without overpowering it. This combination is a staple in local restaurants and offers a quintessential taste of Mosel cuisine.
Sauerbraten (Braised Beef) with Spätlese
Sauerbraten, a classic German dish of marinated and slow-braised beef, is a comforting meal often enjoyed in the colder months. The dish’s savory and slightly tangy flavors pair beautifully with a Mosel Riesling Spätlese, where the wine’s subtle sweetness and acidity cut through the richness of the meat. The wine also complements the traditional accompaniments of red cabbage and potato dumplings, making this a hearty and satisfying pairing.
Weißer Spargel (White Asparagus) with Riesling Kabinett
White asparagus, or Weißer Spargel, is a beloved seasonal delicacy in the Mosel region, typically enjoyed in the spring. It’s often served with hollandaise sauce or melted butter, highlighting its tender texture and subtle sweetness. A Mosel Riesling Kabinett, with its crisp acidity and delicate floral notes, is the ideal pairing, balancing the richness of the sauce while complementing the fresh, vegetal flavors of the asparagus. This is a classic springtime combination celebrated throughout the region.
Flammkuchen (Tarte Flambée) with Dry Riesling
Flammkuchen, also known as Tarte Flambée, is a thin, crispy flatbread topped with crème fraîche, onions, and bacon. Originally from Alsace, this dish is also popular in the Mosel region, particularly as a wine-pairing snack. A dry Mosel Riesling provides the perfect contrast, cutting through the creaminess of the topping and enhancing the savory flavors. This pairing is commonly enjoyed in local wine taverns and at festivals, making it a favorite among locals and visitors alike.
Apfelstrudel (Apple Strudel) with Riesling Auslese
Apfelstrudel is a traditional German dessert made with layers of flaky pastry filled with spiced apples, raisins, and cinnamon. When paired with a Mosel Riesling Auslese, the dessert’s sweetness and warm spices are beautifully complemented by the wine’s honeyed notes and vibrant acidity. The combination of flavors creates a harmonious balance, making this a delightful way to end a meal, especially when enjoyed in the cozy atmosphere of a local restaurant or wine tavern.