Perfect Pairings: Pierre Sparr, Riesling, 2007, Alsace, France, 2414743

Sauerkraut

5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a sanitized glass jar

1. In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.

2. Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.

3. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.







					Sauerkraut 5 pounds green cabbage, shredded 3 tablespoons pickling salt 1 tablespoon juniper berries 2 teaspoons caraway seeds 1 quart water, in a sanitized glass jar 1. In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes. 2. Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air. 3. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.



	Pierre Sparr • Riesling • 2007 • Alsace, France • 2414743 Grape: Riesling appearance - bright, clear color : pale yellow/green aroma - strong flavors (smell + taste) sweetness - dry acidity - defined oak - fruit - limes earth - mineral, petroleum body - medium-light alcohol - 12.5% tannins - additional notes - remove from refrigerator and allow 15 minutes before serving.				• Although Alsace belonged to Germany for several centuries it is French by adoption. The region expresses its own identity distinct from the rest of France in a number of ways, including naming their wines after the grape variety and not the region. The finest of the Alsace wines is Riesling. Unlike their German cousins the French version is most often bracingly firm and bone dry.