This dry Riesling selected by Vogue Scandinavia proves the varietal’s versatility, making it the perfect partner to delicate crab
Often mis-categorised as a sweet wine best paired with cheese or light, fruity desserts, riesling is in fact a rich and versatile wine that can be both dry and saccharine, with the former becoming increasingly common. This bottle from Sander is grown in Rhine Hesse, Germany’s biggest winemaking region and an area that was once synonymous with sweet riesling produced at large volume.
In the '90s, though, a new wave of producers came through and spearheaded a new style in the region, focusing on quality and creating rieslings that were savoury and layered in flavour profile. Sander’s rieslings are a happy balance between the fruity expression of the grape, and the new trend towards more mineral rieslings. Grown on the banks of the Rhine river and made entirely organic, the resulting wine has hints of peach and lime on the nose, with a clean, delicately fruity palate balanced by lingering, lively acidity.
An elegant and rounded wine, this riesling is perfect at the start of your meal – rather than the end – to complement the delicate sweetness of crab meat. These crostini take just a few minutes to whip up but are one of those dishes that, while low on effort, are high on payoff, seeming far more complicated than they are. Whether you’re hosting friends for a little end of summer soiree or simply fancy an indulgent snack, make sure you have a bottle of Sander’s riesling on ice to go with them.
Photo: Getty
Crab crostini recipe
Ingredients
- 200 grams white crab meat
- 4 tbsp mayonnaise
- Juice of one lemon
- 1 x shallot
- A handful of parsley
- 1 x chilli
- 15-20 crostini
Method
- Finely dice the shallot, parsley and the chilli.
- Mix the crab meat, mayonnaise, lemon juice, chilli and most of the parsley together in a bowl.
- Spoon onto the crostini and serve with the Sander's beautifully balanced Riesling.
Sander, Riesling trocken (5368), 124kr.
