Posted: 4/22/2007 4:50:24 PM EDT
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Well tonight was shaping up for some kind of lame-ass hamburger helper meal when the wifey walked in with veal cutlets! So I present, Veal Scaloppine al Limone Fettucine alla Checca Garlic Texas Toast Bruscetta Green salad with blue cheese dressing German Spatlase wine Glock 19 USGI Demo Knife ETA: I did the veal; the wifey did the pasta; the daughter took the pics.  
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11 for having the good sense to drink a German white wine with Italian food! I love Reislings and Rhines and Spatlese with Italian food. Don't listen to the wine prudes, good wine goes with good food no matter what the color. Did I mention that I'm Italian and German? Kinda makes sense now. |
I'm poor this week
Mandatory German Wine lessons! Spätlese is not a grape like a "Reisling" or "Gewurstraminer" It is a "sweetness level" Kabbinet = the driest. The first grapes of the season, barely ripe. It makes for a very dry light wine. Spätlese = they pick the grapes a coupla few weeks later. They're more ripe, with more sugar. Its a sweeter more balanced wine. One of my favorites. Auselese = they pick the grapes even later, waiting for them to start to shrivel on the vine. These are super sweet almost desert wines. Too sweet sometimes. There are some even sweeter grades where they pick the grapes that have started to show "nobel rot" (really!). |
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8 -1 for Blue Cheese dressing on the salad (oil and vinegar or some sort of vinagrette would have been more appropriate). And -1 for the German wine...all good Italians drink Dago Red.  And if you CAN'T get it (since it's homemade) then you must opt for burgandy. It's a rule.  Now...about that veal.....  |
They make pretty good knives. My parents have a full set and love them. My dad and I both have one of thier hunting knives. I like mine and my dads has been well used and is doing good. They also have a great warrenty. Sorry for the hijack. OP 10/10 good job |
I see we have another German wine fan here. Thanks for saving me the typing, Gonzo. I guess we won't even bother to go into Qualitätswein v. Qualitätswein mit Prädikat or how to read a German label.
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Sounds delic. My friend does the same thing, he just lets it simmer for hours and hours and has to just keep "stirring the sauce" he is too funny. German/Italian from Long Island. I on the other hand have never made my own sauce really but I should! My friend puts artichoke hearts in his which I think it what I will do! Does your wife do that? Do you know what else she puts in it? |
No artichoke hearts in hers... generally, it's fresh tomatoes, basil, maybe some tomato paste, a bit of oil... oregano... Dunno what else. Then we just let it simmer and stir it until dinner time. While my wife usually does the cooking, I can make a mean pot of sauce myself. |
LOL, what can I say... the board's not ready for it. BTW, I'm only a low level wine snob. Not to hijack, but here's a funny clip from funny comedian making fun of wine snobs. www.youtube.com/watch?v=cw2gGfD5R4g |
Sautee 3 cloves of minced garlic in 1/4 cup EVOO (low heat, ~4 minutes) Add 1 (14oz) can of chopped tomatoes, 1/4 cup chopped parsley, 2 Tbs of lemon juice, salt & pepper (to taste) Cook on medium heat for 5-6 minutes Toss with pasta |
The particular variety pictured is, indeed, a Riesling. And a very affordable label for the quality, I might add -- with the single caution that a couple years back they had a reputation for an unduly high number of "corkers" per capital. Still, I drink that one all the time. Good stuff. |
I think I've had that (is it Schmidt Sohn ? ) although it was the Qualitätswein without Prädikat, and in a blue bottle. Decent table fare for everyday. It was a different label that I had a Riesling from Piesporter Michelsberg. |