It has been my lifelong dream to spend a birthday in Vienna with my friends and waltz the night away. Until that day, I have found a great wine to keep the dream alive: Weingut Wien Cobenzl Gemischter Satz Classic 2010
The Wine Feed poured this lovely white wine produced in the city of Vienna! Cobenzl is made from grapes grown within the city limits ofVienna. The winemaking history on this 1650 acre plot goes back to Roman times!
Weingut Wien Cobenzl has a light and enticing floral aroma. On the palate it is full of juicy green and yellow apple as well as pear. The herbal tones are dry and refreshing with crisp acidity and light citrus notes on the finish.
Delicious white field blend from Vienna!
The Slow Food Foundation has awarded this wine with the Ark of Taste and Presidia.
The wine was so intriguing in its taste and its story that I knew it deserved to be paired with a food with an equally interesting story.
As good fortune would have it, one afternoon while visiting a friend in the downtown Mordecai Historic District of Raleigh, I found myself searching through his cookbook collection. I found a copy of Around My French Table by Dorie Greenspan. Dorie, a creative and inspired cook, worked with Julia Child on her many famous cookbooks. Not only is My French Table lovely to look at, the recipes are simple yet maintain the flair that allows a home cook to feel comfortable with trying new recipes.
As many reviewers of Dorie’s cookbook have acknowledged, Dorie captures the taste and feel of the French eating experience. However, she successfully adapts that experience to the ingredients available here.
During my visits to France I have always been impressed with the freshness, simplicity and elegance of the home cooking. Fresh, locally grown food is available in stores, or, better yet, is available from home gardens and is prepared in tune with the seasons. I will never forget one of my best meals in France–fresh steamed asparagus, picked straight from the garden, washed and place in a steamer for less than 5 minutes then served with a white cheese sauce, French bread and a glass of white wine. Heaven was less than a step away!
I also love the sequence of a meal in France when friends and family are in attendance. Appetizers with wine and conversation start the fun. Nothing is rushed or hurried along. The pace of the meal is driven by the organic interaction of people, wine and food.
I found this recipe for Salmon Rillettes (pronounced “ReeYet”) in Greenspan’s Around My French Table and saw some potential for it to complement the Viennese wine.
Dorie’s Salmon Rillettes is reminiscent of so many wonderful appetizers I had in France. Traditionally, rillettes in France are made with pork or heavier richer meats than salmon. The idea of a less pungent style of rillettes, as well as the ease of making this dish, attracted me to it.