WTN: 2004 Schmitt-Wagner Auslese

[David M. Bueker]

2004 Carl Schmitt-Wagner Longuicher Maximiner Herrenberg Riesling Auslese (Mosel)
Purchased in 2011 as part of a cellar release from the winery, there's lovely balance to this light auslese. Light does not mean watery or insubstantial, but rather expresses the sensation of the wine gliding across the palate. There's a great richness to the flavors, but the wine is never heavy or overbearing. Served along side a mildly spiced Indian dish, the wine complemented the food, providing a cool stone and treee fruit counterpart to the brown spice elements of the food. On its own the auslese was refreshing, and displayed more of its subtleties, inclduing some emerging smoke and forest floor aromatics. Overall this was quite delicious, and a bargain for under $20.

So the paneer makhani turned out well (and not too spicy) I take it?

Glad you enjoyed both. Had a bottle recently from the cellar release lot and had many of the same impressions - beautiful, layered but light. It showed better than a bottle from the original release that I'd purchased from HDH and opened a few months ago, glad to have a handful more of this.

[David M. Bueker]

Light but layered is a good descriptor.

The paneer turned out ok - needed to fiddle with the spices a bit. The plain gravy tasted great, but once the paneer was in it it became rather bland. Added some more salt, chili powder and garam masala and all was well. The tomatoes I used were predictably lousy. I miss summer tomatoes.

Time to start experimenting with winter kormas when out on tomatoes... cut back on the chilli powder, garam masala and coriander (halve the amounts) - saute just the skinned almonds, ginger, garlic and an onion while adding about half a cup of milk; add more turmeric, cardamom (lots more of this!), cumin and black pepper, slow cook that and then puree for the korma base. This'll give you something a lot paler, slightly sweeter and more aromatic - though I cook mixed veggies (cauliflower, green beans, peas and carrots together) in this more often than I cook paneer.