German Wine Dinner

Wednesday, August 12, 2009.

Delius Restaurant hosted a German Wine dinner this evening. They had a large private party using the prixe fixe room so the restaurant was closed to the public dinner trade. We took over the al la carte room which was nicely done with white tablecloths and the line up of wine glasses and silverware that make fine dining pleasurable.

I will say this dinner and the wines were so superior to the German wine dinner at D'Vinci's several months ago. Same importer but much better wines. And the quality of the food was superior. Yes it was a few more dollars but worth every bit it.

First course was "Pickled Sardine with Braised Red Cabbage and Pickled Baby Carrots". Served with a Wegeler NV Riesling Sekt Brut, Rheingau.

Second course was "Hot Smoked Trout, White Asaparagus and Meyer Lemon Confit". Wine was a 2007 Schnaitmann Rose "Evoel", Wurttemberg. I loved this dish and thought the pairing was excellent. Dave Solzman, the owner felt the lemon confit was a little to acid for the wine. Different strokes.

Third course - "Pork Sous Vide with Roasted Cipollini Onion, Dried Apricot, Spaetzel and Pork Jus. The wine poured was a 2007 Gunderloch Rielsing Spatlese "Diva", Rheinhessen. Pork was cooked to perfection.

Fourth course was "Marinated Flat Iron Steak with Lentil Puree and Shitake Mushroom Butter"
Paired with a 2005 Dr. Heger Pinot Noir "MIMUS", Baden. Excellent dish and excellent pairing. The Shitake Mushroom Butter was to die for.

Dessert was an "International Cheese & Fruit Selection". Served with a 2004 Pfeffingen Scheurebe Spatlese, Pfalz.

I picked up 2 new grape varietals for my quest. I have passed the 200 mark and my next goal will be 250 varietals tasted.

This was a great dinner, food was excellent and the wine pairings were very good. My type of dinner and evening.