To accompany Anton Schmaus’ Asian-inspired fish dish, wine expert Britta Wiegelmann puts a strong case for semi-sweet Kabinett.

There’s a typical scene that is played out at German wineries. Customers confidently proclaim: “I only drink dry wine.” And what do they leave with? A case of Kabinett. For those new to the subject: classic Kabinett – affectionately referred to as “Kabi” or “Kabinettchen” by German-speaking vintners – is made from Riesling and characterized by its delicate residual sweetness, generally 25 to 50 grams per litre. It’s the ballerina among the grape juices: lively and playful with a moderate alcohol content and a sweetness that doesn’t cling to the palate, thanks to its crystal-clear, sparkling acidity. And why am I telling you all this? Because Riesling Kabinett makes an exciting and diverse accompaniment to meals! Particularly to Asian-inspired dishes such as the halibut with calamansi, pointed cabbage and coriander by Anton Schmaus. It tones down the heat of the chilli and mustard seeds, plays with the sourness of the calamansi and harmonizes perfectly with the ginger and coriander. Time to reach for the Kabinett!

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