On Aug 12, 11:45=EF=BF=BDam, "Evan Keel" <evank...@[EMAIL PROTECTED]
> wrote:
> "DaleW" <Dwmi...@[EMAIL PROTECTED]
> wrote in message
>
>
news:5f456cbd-5ea0-4ee3-8b5d-f307880970a9@[EMAIL PROTECTED]
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> > Betsy made a so-called "Chinese chicken salad" (poached breast over
> > red cabbage and soba with a peanut butter/ginger/garlic sauce- not
> > authentic, but tasty). I went to cellar looking for a leaner MSR
> > kabinett, somehow came upstairs with =EF=BF=BDthe 2005 August
=EF=BF=BD=
Kesseler
> > Rudesheimer Berg Schlossberg Spatlese (Rheingau). OK, =EF=BF=BDI know
-=
'05,
> > Rheingau, =EF=BF=BDSpatlese - a formula for heavier style. But a
review=
on
> > store site I looked up when I was given bottle (thanks John Dawson!)
> > had called it lean for vintage. Review was wrong. This is a big
> > Riesling. Spiced peaches, some apricot, lime. Acidity keeps it from
> > being overbearing, but plenty of sweetness here. There's a little
> > vanilla/white chocolate note for a second that makes me wonder could
> > this actually see oak, but it fades away quickly. A very tasty wine,
> > though too big for this dish. If I had more I'd let sleep 5+ years,
> > and then serve with truly spicy food.B+
>
> > A couple notes re identification. When I was given this, I looked on
> > CT. They didn't list this vintage of the regular RBS Spatlese, only
> > the Goldkap. Well, this has an off-gold capsule (a little orangey),
> > but I think it's the regular. I'd call it batch #7, as AP ends with
> > 007 06 (I thought about just listing full AP and titling note "James
> > Bond Riesling", but figured Bueker was probably only one who pay
> > enough attention to get it).
>
> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > drink at a party where it was only choice. Furthermore, I offer no
> > promises of objectivity, accuracy, and certainly not of consistency.
>
> OK, I give.. what do "spiced peaches" taste like? Googled the term
=EF=BF=
=BDand
> found recipes =EF=BF=BDbut nothing more. Googled "spiced peaches" +
Riesl=
ing, and
> not much more. Is "spiced peaches" a common descriptor of more
full-bodie=
d
> Rieslings? And what fruit concoction could I taste that would
=EF=BF=BDgi=
ve me an
> idea of what "spiced peaches" taste like?
>
> Thanks,
>
> Evan- Hide quoted text -
>
> - Show quoted text -
I don't think it's a common Riesling descriptor, but it works for me.
I'd guess you'd have to have a Southern grandmother. My grandmothers
(maternal in Georgia, paternal in Alabama) both used to "put up" (can)
peaches. We'd often take back a couple cases of mason jars - fruits,
beans, chow chow, pickles. Plus sometimes a half a steer (my granddad
furnished animal, dad paid for butchering, split). It was a very
crowded station wagon.
A quick google found recipes, here's one:
http://www.pickyourown.org/peaches_spiced.htm
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