Of her love of classic German Riesling, Veronique Rivest, one of Canada’s most accomplished and beloved sommeliers say “you could get talking for ages about German wines. It aways saddens me a bit, the abandonment of classic Pradikät styles (Kabinett, Spätlese, Auslese etc.). Yes, Germany is making some terroir driven dry Riesling, as is Alsace and Austria but nobody can make wines like classic German Kabinett, Spätlese and Auslese. When aged these are not only some of the best German wines I’ve tried, they some of the best aged white wines of the world, period.”


When it comes to pairing these wines, particularly Kabinett and Spätlese, Rivest says “while a lot of people will point to Asian cuisine, I point to simpler more authentic German food. In reality, there are not a lot of German Thai restaurants. That said, there is a lot of great traditional German food.” For a homegrown suggestion Rivest suggests these wines with a good pork rillette or a roast pork loin stuffed with apricots and rosemary, served over a cauliflower and pear purée. As she says, “both Québécois and Germans enjoy eating pork.”


Roast Pork with Apricots and Cauliflower Pear Purée


Ingredients (pork):


1 pork tenderloin
Salt and pepper
1/2 cup apricots, pitted diced
1 tsp fresh rosemary leaves, chopped
1 clove garlic, minced
1 lime, zest, juice
1 tbsp Dijon mustard
1 tbsp olive oil


Ingredients (cauliflower)


1 head cauliflower, florets removed

2 pears, peeled, cored, chopped
1 tsp rosemary leaves, chopped

1 clove garlic, minced
2 tbsp vegetable oil
3 tbsp heavy cream
1 tbsp butter
Salt and pepper



Directions:  Cut a slit lengthwise down the centre of the tenderloin, ensuring you aren’t cutting completely through the other side. Open up and lay out on worksurface. Cover with plastic wrap and pound to ½-inch thickness. Remove plastic wrap and season inside with salt and pepper. Toss apricots with rosemary, garlic, lime zest and lime juice. Distribute along the length of the tenderloin. Roll up like a jelly roll, starting from long end, and then tie with kitchen twine. Combine Dijon mustard and olive oil and massage around the outside of the tenderloin. Place in baking dish and roast for 30 to 35 minutes at 375 F.  Let rest before slicing and serve.

Toss cauliflower, pear, rosemary, garlic and vegetable oil. Place on a baking sheet and place in oven along with pork. Roast for 30 minutes.  Remove from oven and transfer to a blender. Add cream and butter. Purée until smooth. Season with salt and pepper. Serve warm.