Perfect pairing: 2007 Domaine Roland Schmitt Riesling Glintzberg

There’s nothing better than a delicious glass of wine that pairs well with a dish. If you’re making prosciutto wrapped scallops, why not drink this refreshing, bone dry Alsatian Riesling with it?

2007 Domaine Roland Schmitt Riesling Glintzberg

The Schmitts are known as one of Alsace’s very few producers that still make a classic dry Reisling. Grown in gravelly limestone soil of the Gran Cru Atlenberg, this hand picked wine is cool fermented in stainless steel vats. Very little, if any, residual sugars remain—giving this wine a zippy acidity.

Flavors are reminiscent of a salted lime, almonds and a fresh minerality. The acidity and zest of this wine is extremely refreshing with seafood such as a sweet and fatty scallop wrapped in bacon!

Available at K&L wines for under $17


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Food Woolf Written by:

Brooke Burton is an Los Angeles-based restaurant professional and hospitality expert. She is a freelance food writer, speaker, and co-author of The Food Blog Code of Ethics.

One Comment

  1. Mark by Chocolate
    August 3

    K&L in Palo Alto? Brooke, you're going to make me cry. 😉 Ah, the days I've spent buying port in that place. The memories. Memories, like the corners of my wine cellar.

    Indeed, the prosciutto would go perfectly. Try it with Sharlin mellon. Yum.

    Sea food of any type, just about. Lobster. Spring rolls. Not too spicy tai food. Oh, and tortilla soup. Wanton soup, recommended by Michael, who used to be the wine steward at Draeger's in Los Altos.

    No, I don't miss CA that much. Really I don't.

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