Which wine goes with Tyrolean apple pie?

Balance of Sweetness and Acidity

Riesling Auslese is known for its harmonious blend of sweetness and acidity, making it an excellent choice for pairing with desserts like Austrian apple strudel. The wine’s notes of ripe peach, apricot, and honeyed tropical fruits are complemented by hints of botrytis, adding complexity to its flavor profile. These sweet notes pair beautifully with the sweet apples, sugar, and raisins found in apple strudel. Meanwhile, the wine’s vibrant acidity balances the slight tartness of the apples, offering a refreshing contrast that keeps the dessert from being overly sweet. This balance ensures each bite of strudel is delightful and well-rounded.

Aroma and Bouquet

Riesling Auslese boasts an aromatic richness with fruity and complex notes like ripe apples, peaches, apricots, and citrus. These aromas perfectly complement the flavors in apple strudel, creating a harmonious pairing that engages the senses. The spices in the dessert, such as cinnamon and nutmeg, find a perfect match in the wine's subtle floral and spicy undertones, enhancing the aromatic experience. This symphony of scents and flavors elevates both the wine and the dessert, making the pairing as pleasing to smell as it is to taste. Each component enhances the other, creating a sensory delight.

Texture and Body

The medium to full body of Riesling Auslese makes it an ideal partner for the light, flaky texture of apple strudel. The wine envelops the palate with its richness without overpowering the delicate pastry. When paired with creamy accompaniments like vanilla sauce or ice cream, the wine’s high acidity provides a refreshing contrast, cutting through the creaminess and enhancing the overall experience. This interplay between the wine’s body and the strudel’s texture results in a luxurious and balanced pairing, with each element complementing and elevating the other.

For the dough, mix the flour, eggs, oil, salt, and lukewarm water and knead well. The dough must rest for at least half an hour; it is best to prepare the dough the day before and let it sit in the refrigerator overnight.

When processing, the dough is stretched with hands: To do this, make fists with both hands and rotate the dough in a circle until it reaches the right size and is almost transparent. Then place the dough on a floured kitchen towel and brush the lower part with melted butter.

For the filling, peel and chop the apples, toast the breadcrumbs in butter, and soak the raisins in rum. Mix everything with sugar and cinnamon in a bowl. Then place the filling on the upper part of the dough: The more filling, the better.

Then roll up the dough with the help of the kitchen towel. Place the rolled-up apple strudel on a baking sheet. Note: The seam must be on the bottom, otherwise, it will become very hard during baking and difficult to cut. Brush the strudel with melted butter and place it in the preheated oven at 200°C for 10 minutes and then at 180°C for another 30 to 45 minutes. The apple strudel is ready when some juice from the apples starts to seep out. The baking time depends on the variety of apples used. Sprinkle the finished strudel with powdered sugar and enjoy warm.