Wine & Dine with Schlossadler International Wine Club and #SundaySupper

The Sunday Supper movement welcomes The Schlossadler International Wine Club   as our guest of honor Around the Family Table!  Schlossadler International Wine Club has joined up with our group on Twitter many times on Sunday Evenings offering wine pairing suggestions, but today not only do they have the guest of honor seat they’ve  also offered to bring the wine! Hans Fritsch and his group of talented Wine Consultants are passionate about the world of wine and food. They search the world for interesting and exceptional wines and offer them in their wine club selections.

Wine clubs are a great way to dive into the world of wine; getting new and exciting wines delivered straight to your door is like having Christmas all year round! Today Schlossadler is making it easier for you because they are offering readers of Wine Everyday free shipping with your club membership! Use code FFSS1 and tell them Wine Everyday sent you!!

They also have graciously presented nine talented Sunday Supper Bloggers with their Labor Day Wine Club selection to taste and share with you.  Don’t you just love when your guests bring you wine?! Wine Everyday was delighted to have been offered the opportunity to share these exceptional wines with you!

2006 H.O. Becker
Kerner Auslese
Rheinhessen, Germany

2006  H.O. Becker, Kerner Auslese, Rheinhessen, Germany  The red bottle may throw you off a bit, this is not a rosè, but a white Kerner Auslese. The grape is a cross between the Riesling and the Trollinger, bred by August Herold in 1929 and named after the poet Justinus Kerner.  Honey straw in color with essence of lychee, that beautiful scent reminiscent of Gewürztraminer, slightly sweet flavors of pear and melon with a crisp and refreshing finish. The light sweetness of the wine lends itself as a good choice for an aperitif, but I paired mine with Almond Butter cookies lightly dusted with powdered sugar and a selection of Raspberry stuffed Butter Cookies. If you plan to serve this with a salad entrée, I would suggest the Pear and Stilton Salad from Magnolia Days (one of my all time favorite salads!) | Alcohol 10.0% | 100% Kerner Auslese | under $20 with case and club discounts | synthetic cork closure |

2010 Ernst Holler
Blaufrankisch
Burgenland, Austria

2010  “Elfenhof” by Ernst Holler, Blaufränkisch, Burgenland, Austria  The Blaufränkisch grape is known in the USA as Lemberger; grown in cool weather climates like Washington State and The Finger Lakes Region of New York. A very popular red wine in Austria, its DNA heritage links to Pinot Noir making for a food friendly wine.  In the glass: brownish-red in color with aromas of bramble and dried thyme lead to flavors of dried fruits like strawberry with hints of tarragon. The finish is smooth.  I paired this wine with Smoked Corned Beef Paninis; smoked and prepared by my husband @BeerWineFood. | Alcohol 12.5% | 100% Blaufränkisch | about $18 with case and club discounts | screw cap closure |

2010 Kotuku Winery
Sauvignon Blanc
Marlborough, New Zeland

2010 Kotuku Winery, Sauvignon Blanc, Marlborough, New Zealand Beautifully light in color with zesty lime rind and pear aromas and flavors. If you shy away from NZ Sauvignon Blancs for their tendency to be overly grassy, you can be guaranteed you won’t find that in this SB. The wine has a very zesty finish and its mild acidity makes it a great choice for the dinner table. I paired this with my own special dish (yes I sometimes cook!) | Alcohol 13.5% | 100% Sauvignon Blanc | under $15 with club and case discounts | screw cap closure

 
 
 
 
Sautéed Cod Filet with Asparagus, Sage & Capers in a light Sauvignon Blanc sauce
 
1tablespoon lemon infused olive oil
¾ lb cod filet cut in to 3 pieces
3 to 4 fresh sage leaves, chopped
1 lb asparagus – thin stalks, use only about 4” of the tips
½ cup Sauvignon Blanc
2 tablespoons butter
1 tablespoon capers (brine rinsed off)
lettuce leaves to serve on
 
Heat the oil and sauté the fish about 4 minutes per side. Remove fish from pan cover with foil. Put the asparagus in the hot pan, drizzle with a little olive oil if necessary. Before the asparagus start to brown throw in all the wine and let the asparagus simmer for about 3 minutes then add the chopped sage capers and butter.
 
When the butter is fully incorporated, place the fish on top of lettuce leaves, place the asparagus on top of fish and pour the sauce on top of all.

All three wines were exceptional and stellar varietal examples. To see more food and wine pairings and other fabulous recipes, visit these sites:

But the fabulous recipes don’t stop there; here are more amazing recipes to pair with these fabulous wines:

Wine Pairings for all of today’s dishes  by  ENOFYLZ

Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.

Many thanks to Hans Fritsch and his team at Schlossadler for the wine.

About Wine Everyday

Eileen Gross is the Chief Financial Officer for a financial services and risk management firm in Washington, DC. A 1983 Graduate of Fordham University, she is wine lover, traveler, and collector who shares her wine experiences on her blog “Wine Everyday." She is a contributing writer for 12most.com and is a member of the Society of Wine Educators.
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32 Responses to Wine & Dine with Schlossadler International Wine Club and #SundaySupper

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  5. That’s true, joining in a wine club will give fantastic experiences, there are opportunities to interact with talented wine consultants. I personally choose sweet wine after my dinner as liquid dessert.

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  9. I’ll be picking up sauvigon blan this week to try this sauce! Thank you very much for explaining these wines for easy enough for the average person to understand.

  10. I love the pairing of cod, asparagus, and Sauvignon Blanc . I know matching a wine with asparagus isn’t easy. Looking forward to trying this dish.

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  12. I love Cod and can’t wait to try this amazing recipe. Thank you so much for all your help with this week’s event!

  13. It´s great how you explain wines! That caper wine sauce sounds wonderful.

  14. juanitascocina says:

    Mmmm, the cod sounds amazing!!! The more capers the better! YUM!

  15. sunithi says:

    Love to read your wine talk :) you give us such good info ! Your dish sound fab !! Love anything that has asparagus !! Yummy !!

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  18. girlichef says:

    What a lovely sounding dish…I bet the sage married so well with the Sauvignon Blanc!

    • Yes, this Sauvignon Blanc wasn’t very heavily grassy, it was delicate enough to allow the flavors of the dish come thru. But not as delicate as ‘it goes down like water’ like some other SB’s I’ve had.

      this wine is fantastic!
      Cheers!

  19. Oh this fish sounds so good and so easy to make. Thanks for sharing

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  22. Eileen – The recipe sounds great! I was surprised that the Sauv Blanc was my favorite of the three. I enjoyed them all!

    • The Sauv Blanc was my favorite as well~ a very well made wine!
      I’ve Blaufränkisch before (the varietal) but from Finger Lakes Region. This one from Austria was much better than the others. Most of the Lembergers from FLx are blended with Cab Franc. This Blaufrankisch is perfectly balanced on its own.

      I was ecstatic to try the Kerner Auslese ~ I love trying new-to-me varietals. It is a great alternative to a Riesling or Gewürztraminer.
      Cheers!

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  24. I never used sage with fish. It sounds like a great combination, Eileen! Cindy’s Recipes and Writings

  25. Great information on those wines. I am ready to try all of them. And it makes me smile that my Pear and Stilton salad is your all-time favorite.

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