The many faces of Riesling

German Riesling from the Moselle, or Mosel, has many faces; from young and fresh to semi-sweet and really sweet, but always with invigorating acidity. You don't eat the same things with that all the time. But what then? Jolande Vos of I Love Food & Wine advises. - TEXT + IMAGE JOLANDE VOS 

The many faces of Riesling

Reuben sandwich from New York

Riesling and sauerkraut are close friends. This worldly sandwich after a recipe from Reuben's Delicatessen in Manhattan pairs more than excellently with a Riesling with a very little sweetness (spätlese trocken).

You will need this for 4 people

• 200 g sauerkraut
• 8 slices of sourdough bread
• buttercream
• 8 slices of cheddar cheese
• 12 slices of cured meat (approx. 100 g)

Thousand island dressing

• 125 g mayonnaise
• 2 tbsp ketchup (Heinz)
• 1 tbsp white wine vinegar
• 1 tbsp French mustard
• 1 tbsp sweet and sour gherkin, finely chopped
• ½ shallot, finely chopped
• salt, freshly ground pepper

This is how you make it

First, make the dressing. Put all ingredients in a large bowl and mix together. Season with salt and pepper. Place in the fridge for at least 30 minutes to allow the flavours to absorb. Cook the sauerkraut according to the instructions on the packet: about 25 minutes with about 100 millilitres of water. Drain and drain in a colander.

Put a large frying pan over medium heat and heat for a few minutes. Generously brush the sandwiches on one side with butter. Place two of them in the pan, buttered side down. Spread them with a generous dollop of dressing. On each sandwich, place a tuft of sauerkraut, 2 slices of cheddar and 3 slices of cured meat. Spoon some more dressing on top of the meat. Cover with a buttered sandwich, buttered side up. Press the sandwiches down well. Fry the underside crispy and golden brown for about 5 minutes. Turn the sandwiches over and fry the other side until crispy. Repeat with the other sandwiches. Cut them in half before serving.

More recipes?

This recipe is from: 'THE WORLD AT HOME‘ | RONALD GIPHART AND MASCHA LAMMES | PUBLISHER THOMAS RAP | ISBN: 9789400405806 | € 24,99

You can read more recipes in the latest WINELIFE Magazine 78. Order individual issues here!

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