Dr. Deb had a post the other day regarding Gewurztraminer and Riesling, which reminded me that I have not had a good Riesling since last summer! And since it has been quite warm here the past few days, I thought I would pick up and chill a bottle. As I was thinking about the wine, I remembered that I like Rieslings with desert. So I got out the books and decided to make Lemon Pudding Cakes.
Let's start with the wine. I picked up a bottle of Covey Run 2005 Dry Riesling from Columbia Valley, Washington State. Riesling is Washington States most versatile wine and this wine is proof of just that. I choose a Dry Riesling, as I find them not quite as sweet as a regular Riesling. The Riesling grape is high in acidity so they make the wine with a certain amount of residual sugar to balance the tartness. Covey Run is made with 100% Riesling grapes and the volume of alcohol is 12.5%. After popping the cork, I was breathing in the aromas of peach and honeysuckle. Honeysuckle is in bloom now so I could relate to that aroma immediately. On the palate was loads of honey and peach and this Riesling had just enough sweetness to round off the racey acidity and citrus peel flavors I was tasting. It had a nice full and long finish. This all paired very well with:
Lemon Pudding Cake
3/4 cup granulated sugar
1/3 cup all purpose flour
3 large eggs separated
2 tablespoons of unsalted butter at room temp
1 cup skim milk
5 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
Fresh raspberries for serving (actually you could use any fresh berry)
Preheat oven to 350 degrees. Spray 6 six ounce ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and zest. Pour the lemon mixture into the sugar mixture and whisk till smooth. Beat the egg whites with the sugar until you get a stiff peak. Fold those into the lemon mixture. Pour batter into the ramekins, put them in a roasting pan and add hot water till about half way up the ramekins. Bake for 35 minutes or until the tops get golden on top. Transfer ramekins to rack to cool for about 20 minutes. You can serve these in the ramekins with berries or you can run a knife around the edge and serve on a plate with berries. Yum!!!
The wine went nicely with this dessert. If you want to get the real scoop on Washington wines, you can hop on over to Catie at Through The Walla Walla Grapevine. I visit her site often and she is hosting Wine Blog Wednesday next week. And, of course, her wine of choice is Washington State Cabernet's. Check her out!