Singapore Riesling Week is over but the memories of the Dr. Loosen Riesling dinner at Chef Daniel's Kitchen lingers.
Riesling appreciation is on the rise in Singapore - Chalk it up to the heat… I don’t know. Maybe it’s a sign that local wine lovers are finally learning to embrace white wine.
Anyway you chop it up Riesling week and a dinner at Chef Daniel’s Kitchen presented the perfect pairing opportunity for budding Riesling fans, myself included. Who doesn't love pairing good food and good wine?
As part of last week's Singapore Riesling Week, Annika Strebel, Germany’s current Wine Queen, visited Singapore to host events, talk about wine, and charm Singapore's Local Noses into drinking more German wine.
Annika was on hand to share insights into the Riesling wines from one of Germany’s best known producers - Dr. Loosen – at Chef Daniel’s Kitchen perched atop Illuma in Bugis. Chef Daniel’s Kitchen serves excellent fusion food in a comfortable setting.
And now, on to the wine and food.
I started with a glass of Wehlener Sonnenuhr Riesling Kabinett ’10 served with Yin Yang rolls in lovely creamed corn soup.
The soup itself was poured over the rolls for added theatricality. The wine, a mouthful in both name and taste, off dry in style with good acidity set a excellent precedence for the night. The soup had a beautiful kick to it that balanced the wine nicely.
Course two, braised pork belly, began with a glass of Ürziger Würzgarten Riesling Spätlese ’10. Local Noses - you can’t help but love this wine. It’s a little bit sweet with lots of spice and acidity to balance. Plus it went really well with the second course - braised pork belly, potatoes, and asparagus. The sweetness and spice from the wine, the fat and cream from the potatoes and pork belly – YUM!
Finally we ended with a glass of Wehlener Sonnenuhr Riesling Auslese ’06; lobster and gruyere strudel.
This wine really surprised me. For its sweetness and body it remained refreshingly light. Big chunks of lobster in a crispy filo pastry all came presented elegantly on the plate. That concluded the main meal, though a pleasant sorbet would ring the death knell of the night.
I would be a poor journalist if I didn’t at least chat up the German Wine Queen a little bit. No formal interview, but I did get a chance to admire Her Majesty’s ring.
An opal, set in the centre, represents wine itself shining in all its magnificent colours. Surrounding the opal are 13 brilliant diamonds, each representing one of the thirteen wine regions in Germany. Finally gold trimming represents Germany's rolling hills! Annika kindly modeled while I took some fifteen odd shots attempting to get a good one.
To wrap everything up Aloe and Lime sorbet cleaned my palate up and sent me scampering home refreshed, full – thoroughly contented.
Chef Daniel’s Kitchen will be revealing a new menu on May 9th, be sure to swing by and check it out – and order a German RIESLING to enjoy with the great food!
Contributed by Ansel Ashby, TLN Blogger