Posts tagged: Dr. L Riesling Dry

Food Recipe

The bright, mineral-driven crispness of Dr. L Dry Riesling perfectly complements the rich, creamy texture of this mushroom risotto, enhancing its earthy, herbaceous flavors while cutting through the richness. With its silky-smooth texture and deep umami notes, this dish is a flavor-packed vegetarian pairing for a glass of Dr. L Dry Riesling.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients:

• 1 ½ cups Arborio rice
• 3 cups vegetable broth
• 1 cup Dr. L Dry Riesling
• 2 Tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, thinly sliced
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme, chopped)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup grated Parmesan (or nutritional yeast for a vegan option)
• 2 Tablespoons unsalted butter (or plant-based butter for vegan option)
• Fresh parsley, for garnish

Instructions:

• Sauté the aromatics: In a large saucepan, heat olive oil over medium heat. Add onion and cook until softened (about 3 minutes). Stir in garlic and mushrooms and cook until mushrooms release their moisture and become golden (about 5 minutes).
• Toast the rice: Add Arborio rice, thyme, salt, and pepper, stirring to coat the rice in the flavors. Cook for 1-2 minutes, until the rice turns slightly translucent.
• Deglaze with Riesling: Pour in Dr. L Dry Riesling, stirring constantly, and let it simmer until mostly absorbed.
• Cook the risotto: Add ½ cup of warm vegetable broth at a time, stirring frequently until absorbed before adding more. Continue this process until the rice is creamy and tender, about 20 minutes.
• Finish & serve: Stir in Parmesan (or nutritional yeast) and butter for extra creaminess. Garnish with fresh parsley and serve immediately with a glass of chilled Dr. L Dry Riesling.

Creamy, savory, and perfectly balanced—this dish was made for the Dr. L Dry Riesling.

Food Recipe

Elegant, lightly spiced, and naturally sweet, these honey-poached pears are infused with Dr. L Riesling, warm vanilla, and citrus, making them the perfectly balanced dessert to pair with a chilled glass of Dr. L Riesling. The wine’s bright acidity enhances the fruit’s natural sweetness, while the delicate spices and honey tie everything together.

For a non-alcohol pairing, we suggest trying this with the Dr. Lo Riesling.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients:

• 4 firm pears (Bosc or Anjou work best), peeled and cored
• 2 cups Dr. L Riesling (for a bright, aromatic base)
• ½ cup honey
• 1 vanilla bean, split (or 1 teaspoon vanilla extract)
• 1 cinnamon stick
• 1 strip lemon zest
• 1 strip orange zest
• ½ cup water

Instructions:

• Prepare the pears: Peel the pears, leaving the stems intact for a beautiful presentation.
• Make the poaching liquid: In a large saucepan, combine Dr. L Riesling, honey, vanilla bean (or extract), cinnamon stick, lemon zest, orange zest, and water. Bring to a gentle simmer over medium heat, stirring to dissolve the honey.
• Poach the pears: Add the pears to the liquid, making sure they’re fully submerged. Reduce the heat to low and simmer for 20-25 minutes, turning the pears occasionally, until they are tender but still hold their shape.
• Reduce the syrup: Using a slotted spoon, remove the pears and set aside. Increase the heat to medium-high and simmer the poaching liquid until it thickens slightly into a syrup (about 5 minutes).
• Serve: Place each pear in a shallow bowl, drizzle with the Riesling syrup, and serve warm or chilled.
• Optional toppings: Garnish with whipped mascarpone, vanilla ice cream, or toasted nuts for an extra touch of indulgence.

The honeyed fruitiness of the pears mirrors the natural sweetness of Dr. L Riesling, while the wine’s crisp acidity cuts through the richness, making each bite feel light, balanced, and perfectly refreshing.

Food Recipe

Dr. L Dry’s bright acidity and crisp finish cut through the richness of creamy toppings, balancing the smoky seafood and tangy slaw for a fresh, vibrant bite in every taco. A touch of sweetness from the wine enhances the grilled peaches and roasted corn, making this dish a perfect pairing for Dr. L Dry Riesling.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 servings

Ingredients Grilled Peach Slaw:

• 1 cup shredded red and green cabbage
• 2 ears grilled corn, kernels removed
• 1 ripe peach, sliced into strips
• 1 jalapeño, seeded and finely chopped
• 2 Tablespoons white balsamic vinegar
• Juice of 1 lime
• ¼ cup fresh basil, chopped
• ¼ cup fresh cilantro, chopped
• Salt and pepper, to taste

Ingredients Tacos:

• 1 pound fresh seafood (lobster tails, scallops, and shrimp, diced) (or sub chicken, beef, or a plant-based protein for a different twist!)
• 2 Tablespoons olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon salt and black pepper
• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 1 small can (4 oz) diced green chilies
• ½ cup green enchilada sauce
• ½ cup heavy cream or whole milk (or a dairy-free alternative!)
• ¼ teaspoon cayenne pepper
• Juice and zest of 1 lime
• Warm taco shells

Instructions:

• Make the slaw: In a large bowl, combine cabbage, grilled corn, peaches, jalapeño, white balsamic vinegar, lime juice, basil, and cilantro. Toss well and season with salt and pepper. Cover and refrigerate for at least 15 minutes or up to overnight to let the flavors meld.
• Cook the seafood: Heat a large skillet over medium heat. Once hot, add olive oil, seafood, smoked paprika, salt, and pepper. Cook until seafood is opaque and cooked through (about 5-8 minutes). Transfer to a plate and set aside.
• Make the sauce: In the same skillet, melt butter, then whisk in flour to create a smooth paste. Cook for 30 seconds, then stir in green chilies and cook another 30 seconds. Slowly whisk in green enchilada sauce and cream until combined. Season with cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer until thick and creamy (about 5 minutes).
• Finish it off: Add the cooked seafood, lime juice, and lime zest to the sauce and warm through.
• Assemble the tacos: Divide seafood among warm taco shells. Drizzle with extra sauce, then top with grilled peach slaw. Serve immediately with a chilled glass of Dr. L Dry Riesling.

Crisp, creamy, smoky, and tangy—these tacos were made for Dr. L Dry Riesling.