In 2016, Michigan grew more acres of Riesling grapes than any other variety with just over 675. Pinot Gris took distant second with just 260 acres followed by Chardonnay with 255. (1)
An area favorite, late-harvest Riesling, is made by harvesting the grapes much later in the season than normal. Grapes harvested during the standard harvest time have an ideal balance of natural sugars and acidity. By allowing them to stay on the vine longer, grapes begin to dehydrate and the natural sugars increase giving the grapes a sweeter taste. Many times late-harvest Riesling is enjoyed as a dessert wine.
Here is our favorite recipe that pairs amazingly with late-harvest Riesling you can try for your upcoming holiday parties!
- 2 tablespoons unsalted butter, plus more for greasing
- 2 tablespoons all-purpose flour, plus more for dusting
- 1/4 cup minced shallots
- 1 3/4 cups whole milk
- 1 teaspoon kosher salt
- Pinch of piment d’Espelette or other red chile powder
- Freshly ground black pepper
- 6 ounces Ossau-Iraty Brebis cheese or other semi-firm sheep-milk cheese, grated on the large holes of a box grater (2 1/2 cups)
- 4 large eggs, separated
- 4 large egg whites
How to Make It
Preheat the oven to 400°. Butter and flour six 1 1/2-cup ramekins.
In a medium saucepan, melt the 2 tablespoons of butter. Add the minced shallots and cook over moderate heat, stirring constantly, until softened, about 2 minutes. Add the 2 tablespoons of flour and cook, whisking constantly, for 30 seconds. While whisking, add the milk in a slow, steady stream; whisk in the salt and piment d’Espelette and season with black pepper. Cook over moderate heat, whisking, until the mixture comes to a simmer and is slightly thickened, about 5 minutes. Remove the saucepan from the heat and stir in the cheese until it is melted.
Transfer the soufflé base to a large bowl and let cool slightly. Whisk in the egg yolks, one at a time, until incorporated and no streaks remain. Let cool to room temperature, about 15 minutes.
In a large stainless steel bowl, using an electric mixer, beat all of the egg whites at high speed until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.
Spoon the soufflé base into the prepared ramekins, filling each one about three-fourths full. Bake the soufflés for 12 to 13 minutes, until puffed, just set and golden on top. Serve immediately.
Suggested Wine Pairing