From Mostly Martha · 2001 · Pairing
A Riesling for the Table
Serve when
Pour it alongside the foie gras or the quail — a German kitchen's own white, bright enough to cut through both.
What to drink
Martha's kitchen is Hamburg fine dining, and a dry German Riesling is the honest hometown pairing — enough acid to stand up against foie gras and a buttery sauce, without fighting the quail's richness. It's a suggested pairing, not a bottle anyone opens on screen.
What to drink
A crisp, dry Riesling is the pairing Martha's own kitchen would reach for — German, precise, and acidic enough to keep up with rich food without asking for attention.
Ingredients
Method
- Chill the bottle well — Riesling wants to be served cold, colder than most white wines.
- Pour alongside the foie gras or the quail course.
- Keep it in the ice bucket between pours; it warms up fast at the table.