Peach Cobbler and Sweet Sips
Readers and drinkers, I bet you forgot about those peaches from the Farmer’s Market. Well, I didn’t. I did make them into a peach cobbler as promised, with a few substitutions for missing ingredients. Unfortunately, I didn’t have the fixins for the Paula Deen version, but it was still quite tasty. Funny, I adore cobbler now but when I was little, I didn’t really like sweets and would completely ignore the blackberry cobbler my mom would make for Uncle Marion. Oh, to go back and have a bowl with him now….
Anyway, this particular night I ventured out to have dessert with my first ever TBA. The fifth (actually, sixth) level of ripeness for German wines such as Riesling, Trockenbeerenauslese, is also the least common. Conditions have to be just so for the noble rot to set in and requirements relating to potential alcoholic strength are even stricter than they are for Sauternes. Therefore, these wines are not made every year and are often quite expensive. The 1999 Anselmann Ortega Trockenbeerenauslese was about $20 at Trader Joe’s over a year ago, if I recall correctly. Perhaps the price was lower as it’s not made from Riesling…Ortega is more often used in blending. This bottle was hard to pass up, with its many stickers boasting of gold and silver medals from various international competitions. Turned out to be a good choice for the pairing–lovely notes of honey, orange rind, and apple blossoms.
Trockenbeerenauslese, 1999 Anselmann Ortega Trockenbeerenauslese, peach cobbler pairing
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