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Magazine Archives: Nov. 15, 2013

All Riesling, All The Time

This adaptable white is a go-to choice for dishes, from racy to rich
Sam Gugino
Issue: November 15, 2013


Riesling has often been called the most versatile wine in the world. And Harold Dieterle, chef of The Marrow shared some recipes with Wine Spectator to pair with Riesling. His food is inspired by his family's heritage. His father is German, his mother Italian, so the dishes on the menu are equally divided between those cuisines. Some are almost literal translations of dishes he had growing up on Long Island, N.Y., like his mother's spaghettini with crab-tomato sauce and toasted breadcrumbs. Others are his take on traditional German dishes, such as the lightly sauerbratened lamb ribs with caraway yogurt.


For the full article, check out the new issue of Wine Spectator, on newsstands October 22, 2013.


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