Dönnhoff Riesling QbA Dry

Product Description

Helmut Dönnhoff has for the past twenty years been regarded by many as the leading winemaker in Germany. The spotlight falls on him even in difficult years as a winemaker who can overcome nature’s obstacles and produce wines that are brilliant by comparison to others. His meticulous attention to detail in the vineyard and winery has provided him with such a wealth of experience that his timing in picking, control of vinification and bottling seems without fault. As you observe him more closely, though, you discover a quiet intensity and a very developed sense of mastery. Behind all his reticence, it is easy to discern someone sincerely engaged in his craft. If his wines are good, it’s because he’s made a study of his terroirs. The wildly diverse and complex soils of the Nahe allow Helmut to work in an area that warrants a lifetime of exploration. It is said the the village of Niederhausen harbors twenty different soil types! The demand for these wines is terrific and quantities are limited.

The first thing that strikes you about this wine is its elegant and aromatic nose – unmistakeably Riesling! The palate is dry, with prominent citrus fruit and some mineral notes. The acidity cuts through any richness and leave a very fine and long finish.

Grower: Dönnhoff
Grape Variety: Riesling
Style: Dry and Mineral
Country: Germany
Appellation: Nahe
Vintage: 2017/18
Closure: STELVIN
Alcohol: 11.5% ABV
Bottle Size: 75cl

King Prawn and Scallop Stir Fry

Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 2

INGREDIENTS

2 tbsp groundnut oil
1 garlic clove, thinly sliced
10g fresh root ginger, cut into matchsticks
6 king prawns, peeled and deveined
3 scallops, each cut in half to make 2 discs (6 discs in total)
sea salt flakes and pepper, to taste
1-1½ tbsp Shaoxing rice wine, to taste
1 spring onion, cut into strips
4 sprigs choi sum, or other Chinese greens
1 pak choi, cut into 4
30g/1oz mangetout, cut in half lengthways on an angle
½ red chilli, thinly sliced on an angle
1-2 tbsp light soy sauce, to taste
1 tsp sesame oil

1. Heat the groundnut oil in a wok until smoking.
2. When hot, add the garlic and ginger cook for one minute, or until soft.
3. Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times.
4. Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides.
5. Toss the wok or gently turn the seafood over, then add the rice wine.
6. Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes
7. Add the red chilli and light soy sauce, to taste.
8. Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion.
9. Serve at once.