Selbach-oster: ‘funkelwürtz Zero’, Nv, Mosel Valley Recipe

1. Chill the bottle of Selbach-Oster 'Funkelwürtz Zero' in an ice bucket filled with equal parts ice and cold water for about 20–30 minutes until it reaches 45–50°F (7–10°C). If refrigerated, remove 10–15 minutes before serving to avoid over-chilling.

2. Place clean Riesling-style or tulip white-wine glasses on the table. Pour 4–5 oz (125–150 ml) per guest, allowing the wine to breathe briefly in the glass to show its aromatics.

3. Prepare and toast baguette slices

Preheat oven to 400°F (200°C). Arrange thin baguette slices on a baking sheet, brush both sides lightly with 2 tbs olive oil, and toast in the oven 6–8 minutes, flipping halfway, until edges are golden and crisp. Remove and cool slightly.

4. Make herbed cream cheese spread

In a small bowl, combine 4 oz softened cream cheese, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbs chopped fresh dill, 1 tbs sliced chives, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix until smooth and well incorporated. Taste and adjust salt or lemon as needed.

5. Assemble crostini

Spread about 1 tablespoon of the herbed cream cheese on each toasted baguette slice. Top each with a heaping tablespoon (≈15–20 g) of flaked smoked trout. Garnish each crostini with a few capers (if using), a small sprig of dill, and an extra pinch of lemon zest. Arrange on a serving platter.

6. In a large bowl, combine 4 cups mixed baby greens, 1/2 cup thinly sliced cucumber, and 1/2 cup julienned green apple.

7. In a small jar or bowl, whisk together 2 tsp extra-virgin olive oil, 1 tsp white wine vinegar, 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.

8. Dress the salad lightly just before serving (about 1–2 teaspoons dressing per guest), toss gently, and transfer to a small bowl to serve alongside the crostini and wine.