Hermann Donnhoff Riesling Spatlese Schlossbockelheimer Felsenberg

Attributes:
Producer:

Hermann Donnhoff
Region:

Nahe, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2004: WineAdvocate Rating: 92
Flavors:

blackberries, flowers, honey, lime, smoky
Fruit:

ripe

2003: WineAdvocate Rating: 92
Aromas:

*-scented, floral
Body:

light, medium-bodied
Complexity:

deep
Compliments:

powerful

2003: Tanzer Rating: 1 Star
Complexity:

rich
Flavors:

mango, pineapple
Fruit:

juicy

2002: Tanzer Rating: 2 Stars
Flavors:

citrus, mineral, pear, red fruits, smoke, spice, stone, tropical fruits

2002: WineAdvocate Rating: 95
Body:

medium-bodied
Compliments:

powerful
Flavors:

cassis, flint, raspberry
Fruit:

juicy, sweet
Texture:

strong

Food Matches:
Fish or Shellfish: Grilled Salmon
Poultry & Eggs: Roast Turkey
Spicy Food: Egg Rolls

Nahe:

Named for the Nahe River, this German region produces Rieslings that are fresh and intense, the grapiest of all German wines.


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

August Kesseler Riesling 'Estate'

Attributes:
Producer:

August Kesseler
Region:

Rheingau, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2005: WineSpectator Rating: 86
Complexity:

compact
Flavors:

grapefruit, lemon
Fruit:

ripe

2004: WineAndSpirits Rating: 86
Acidity:

zesty
Flavors:

citrus, orange

2003: WineSpectator Rating: 88
Flavors:

peach

2003: WineAdvocate Rating: 85
Acidity:

bright, zesty
Aromas:

*-scented
Body:

light-bodied

2003: WineAndSpirits Rating: 86
Complexity:

focused

2001: WineSpectator Rating: 88

2001: WineSpectator Rating: 85
Flavors:

apple, mineral, peach

2000: WineSpectator Rating: 85
Flavors:

earth, mineral, peach

Food Matches:
Fish or Shellfish: Grilled Salmon
Poultry & Eggs: Roast Turkey
Spicy Food: Egg Rolls

Rheingau:

These south-sloping vineyards on the banks of the Rhine River benefit from the sun’s warmth. As a result, Rhine wine is usually fuller and richer than Mosel wine. Most of the wine produced here contains only Riesling grapes, and tends to be either relatively dry, “trocken,” or quite sweet, “Eiswein.”


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Selbach Oster 'Wehlener Sonnenuhr' Riesling Kabinett

Attributes:
Producer:

Selbach Oster
Region:

Germany
Varietal:

Riesling
Bottle Size:

750 ML

2005: WineAdvocate Rating: 89
Acidity:

bright, excellent acidity
Flavors:

apple, ginger, lime, vanilla
Fruit:

ripe

2004: WineAdvocate Rating: (86-88)
Acidity:

fresh, tart
Flavors:

apple, citrus, lime, stony, vanilla
Fruit:

austere

2002: WineSpectator Rating: 88
Flavors:

apricot, mango, spicy

2002: WineAdvocate Rating: 91
Aromas:

*-scented
Body:

light, medium-bodied
Complexity:

complex
Flavors:

lime, mineral

2000: WineSpectator Rating: 87
Acidity:

clean, fresh

1998: WineSpectator Rating: 79
Acidity:

tart
Complexity:

straightforward

1993: WineSpectator Rating: 85
Acidity:

firm acidity, fresh
Body:

light
Complexity:

straightforward

1992: WineSpectator Rating: 84
Acidity:

soft, zesty
Aromas:

floral
Compliments:

drinkable
Flavors:

mineral, pear
Fruit:

sweet

Food Matches:
Fish or Shellfish: Grilled Salmon
Poultry & Eggs: Roast Turkey
Spicy Food: Egg Rolls

Germany:

The northernmost wine-producing country in Europe, Germany’s cool climates are mostly suitable for white grapes. The best vineyards are situated along rivers such as the Rhine and the Mosel, which temper the extremes of weather and help the grapes ripen. German wines are named after the places they come from, usually a combination of a village name, a vineyard name, and a grape name. German law makes no distinctions of quality between vineyards. As a result, many wines are mass-produced. Look for the classification QbA or QmP to assure that the grower is reputable. The finest wines are given a Prädikat, which is an indication of the ripeness of the grapes at harvest. There are six levels of Prädikat; in order from the least ripe to the ripest they are Kabinett, Spätlese, Auslese, Beerenauslese (BA) Eiswein, and Trockenbeerenauslese (TBA). At the three highest levels, the amount of sugar in the grapes is so high that the wines are inevitably sweet, but since Prädikat is an indication of the amount of sugar in the grape at harvest (and not in the wine) the lower levels of Prädikat offer no direct hint about the wine’s sweetness.


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Peach Jelly Roll

Rated

Ingredients

3 eggs
1/2 cup sugar, plus extra for sprinkling
3/4 cup all-purpose flour, sifted
6 tbsp peach jam
powdered sugar, for dusting (optional)

Preparation

Preheat the oven to 400F. Lightly grease a 12 x 8-inch jelly roll pan and line with baking parchment. Combine the eggs and sugar in a large, clean bowl. Beat with an electric mixer until thick and mousse-like (when the beaters are lifted a trail should remain on the surface of the mixture for approximately 15 seconds).

Carefully fold in the flour with a large metal spoon, then add 1 tbsp boiling water in the same way.

Spoon into the prepared pan, spread evenly to the edges and bake for 10- 12 minutes, until the cake springs back when lightly pressed.

Spread a sheet of waxed paper on a flat surface, sprinkle it with sugar, then invert the cake on top. Carefully peel off the lining paper.

Neatly trim the edges of the cake. Make a neat cut two-thirds of the way through the cake, about an inch from the short edge nearest you.

Spread the cake with the peach jam and roll up quickly from the partially cut end. Hold in position for a minute, making sure the seam is on the bottom. Cool completely on a wire rack. Decorate with glaze or simply dust with powdered sugar before serving.

Yield

Serves 6 - 8

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 - 8
Amount Per Serving:
Calories: 214 Calories from Fat: 27
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 3g
4%  
Carbohydrates 43g
14%  
Dietary Fiber < 1g
4%  
Saturated Fat 5g
25%  
Calories 214kcal
10%  
Cholesterol 105mg
35%  
Protein 5g
8%  
Sodium 40mg
1%  
Iron
3%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.