sweet chili sauce, sriracha aioli, cucumbers, cashews

Cocktail

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Inspect the bottle for sediment, capsule damage, and a secure cork. A 2006 Riesling Auslese may have some sediment—plan to decant if present.

Assess bottle condition

Riesling Auslese is best served slightly chilled at 45–50°F (7–10°C). If the bottle is at room temperature, place it in the refrigerator for 1.5–2 hours or in an ice bucket for 20–30 minutes. If already cool, do not overchill—ice directly in the bottle is optional only for rapid cooling.

Chill to serving temperature

Select clean Riesling/white wine glasses. Warm glasses will mask aromatics, so ensure they are at room temperature or slightly cool. Arrange 4 glasses and tasting pours if conducting a tasting.

Prepare glassware

Because this is a mature vintage (2006), open the bottle gently. Wipe the capsule clean and use a two-prong or standard corkscrew. Ease the cork slowly to avoid agitating sediment. If the cork feels crumbly, stop and use a two-prong (Ah-So) opener to prevent breakage.

Careful opening

Check for sediment by holding the bottle to a light. If sediment is present or you want to aerate the wine to reveal tertiary aromas, decant. Pour slowly into a clean decanter, stopping when you see the first signs of sediment approaching the bottle neck (pour remaining wine into a separate container if necessary). If no sediment and you prefer freshness, skip decanting and pour directly.

Decanting decision

If decanted, allow the wine to rest in the decanter for 15–30 minutes. Auslese can benefit from light aeration to open up honeyed, petrol, slate, and ripe stone-fruit aromas without losing acidity.

Short aeration

Pour small tasting portions (2–3 oz / 60–90 ml) into each Riesling glass. Avoid overfilling—Riesling aromatics concentrate in the glass headspace.

Pouring

Observe the color—a mature 2006 Mosel Auslese will likely show a pale gold to deep straw hue with good clarity. Note any slight bricking at the rim, which indicates age.

Evaluate appearance

Swirl gently and sniff to assess primary (stone fruit, citrus), secondary (flower, petrol), and tertiary (honey, dried fruit, spice, slate) aromas. Take note of the balance between ripe fruit, sweetness, and refreshing Mosel acidity.

Smell (nose)

Take a small sip and let the wine coat your palate. Note sweetness level (Auslese has significant residual sugar), acidity, minerality, and finish length. Pay attention to evolving flavors—aging often brings complex honeyed and nutty notes.

Taste

Serve with lightly spiced Asian cuisine, smoked fish, rich creamy cheeses, or fruit-based desserts. Present small plated bites (smoked salmon on rye, soft goat cheese with honey, pork dumplings with sweet chili) alongside the wine to highlight its sweetness-acidity balance.

Food pairing approach

Plan roughly 4–6 tasting pours (60–90 ml each) from one bottle for a small group of four. Pour modestly and discuss impressions between pours. If you decanted, re-taste every 20–30 minutes to observe how the wine evolves.

Serving quantity and pacing

Recork the bottle (use original cork or stopper) and refrigerate. A mature Auslese will remain drinkable for 3–7 days when re-corked and chilled, though primary aromatics may fade—taste daily to enjoy its evolution.

Storage of opened bottle

Joh. Jos. Prüm 'Whelener Sonnenuhr' Riesling Auslese (2006)

Ice (optional for slight chilling)

Riesling or white wine glasses

Decanter (optional)

Small tasting pour measures

Smoked salmon on rye or pumpernickel

Soft goat cheese or triple-cream cheese

Lightly spiced Asian-inspired appetizer (e.g., pork dumplings with sweet chili)

Fresh fruit - ripe peach or apricot slices

Walnuts or hazelnuts (toasted)

Joh. Jos. Prum 'Whelener Sonnenuhr' Auslese

Crispy saffron rice, Santa Barbara urchin, smoked trout roe, yellowtail, preserved yuzu

California Tahdig

Wild Pistachio Coffee

Ottoman Coffee

Seehof 'Elektrisch' Kabinett

Espresso

Pehu-Simonet 'Face Nord' Grand Cru Brut

Make Joh. Jos. Prum 'Whelener Sonnenuhr' Auslese Recipe in just 40m. Riesling. Mosel, Germany 2006

Joh. Jos. Prum 'whelener Sonnenuhr' Auslese Recipe

Descriptors

Tasting Notes

Food Pairings

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