Food | Rielsling wonderland

There is no question that many of us are crazy about Riesling wines from Germany. They are fruity, floral, and sweet like an extremely perfect soul mate. For the Asian palate, Riesling wines are popular due to the fact that they are easy to drink. For a Friday night out, what’s better than pairing a glass of Riesling with mouthwatering dishes made by the talented Chef de Cuisine of Aux Beaux Arts, Elie Khalife?
To start, the duo of smoked salmon and salmon tartar with caviar will blow your mind with its creamy flavor and smoky characteristics. Together with the Balthasar Ress, Hattenheimer Schutzenhaus Kabinett, 2012, a Riesling with notes of peach and apricot on the palate, the combination sets a welcoming tone for the rest of the evening.
After the appetizer, we move on with the baked lobster mornay with spring garden salad, and the restaurant manager pours us a glass  of the  Donnhoff Norheimer Kirschheck Spätlese, 2013. The fruity, tropical juiciness of this white wine goes extremely well with seafood as well as with the slow cooked pork belly with caramelized apple and onion. The subtle sweetness and rich flavors are delicious beyond imagination.
The gastronomic affair doesn’t end here. For dessert, it’s red berry vacherin with vanilla and strawberry ice cream, along with a sip of DR. Loosen Wehlener Sonnenuhr Auslese, 2009, will sweeten you up all night long. Peachy and creamy on the nose, the wine imparts a touch of honey on the palate, with a hint of fresh acidity that lingers on. This is it. A Friday night really does not get better than this.