Mountain Views News, Combined Edition Saturday, March 30, 2024

The Bottle Shop: Wine & Spirits - Subscribe to our Newsletter

MVNews this week:  Page 9



Mountain Views-News Saturday, March 30, 2024 



The pride of Sierra Madre, Mr. Nial Dalton 
got to me just in time, asking for suggestions 
for wine to pair with his annual Easter baked 
ham. Nial tells me that he is a traditionalist 
and that family has been coming to his home 
for almost ten years. While everyone one 
loves his cooking skills, he needed suggestions 
for wine.

A baked ham that has been glazed with brown 
sugar is a tricky matter, but I have a couple of 
suggestions. First, stay clear of bold cabernets; 
the sugars will collide and make the cab too 
citric. I suggest one of my all-time favorite 
sparklers, Domaine Careneros. Not only will 
this Napa gem go great with the ham, it also 
will go well with your sides of yams, rice pudding, and string beans. Sounds like a great menu. What 
time is the party? This wine has a real feel of champagne to it and almost half the price. The first taste is 
mellow, and if you have been following my columns, you know I don’t swirl -- I go for a complete taste. 
There’s no need to let this sit; it ‘s ready to enjoy with your Easter brunch right after opening. This is an 
absolute favorite of mine, and one of the best sparklers that I have tasted at any price. It’s available at 
VONS and wine departments; sale priced around $28.

For less money and still a phenomenal value is the San 
Simeon Petite Sirah. As this Petite Sirah is an ideal partner 
for your entrée. This Paso Robles award winner is a 90+ rated 
wine and is perfect for your guests who want something 
full bodies. Guests who might be the “occasional” social 
drinker will think you spent double the amount. 

Last but not least, La Fin Du Monde ”End of the world” 
is a Belgium style beer that I first encountered at Vons in 
Pasadena. It is now one of my favorites.

Email Peter at and follow me on 


I’m Gustavo Lira, Tasting Room 
Manager and Wine Buyer at The 
Bottle Shop in Sierra Madre with 
another wine and spirits selection. 

Lots of people come into the Tasting 
Room and frown when I mention 
German Riesling. They have the old 
perception that all Riesling is sweet 
– to the point of being saccharine 
sweet. Yes, Riesling can be sweet, 
but it can also be made off-dry and 
bone-dry. Over 30 years ago, dry 
Riesling accounted for about 15% 
of the wine produced in Germany. 
Now, it’s closer to 50%. Germany 
knows Riesling. They know how 
to make Riesling, and some of the greatest wines in the world are German 
Rieslings. Today, I’ll introduce you to a German Riesling that is off the charts.

Weingut H. Ludes was started in the 1950’s by Hermann Ludes. His grandson, 
Julian, now runs the winery along with his uncle – also named Hermann. 
They make Riesling in the Mosel wine region, and they make it the old school 
way – low alcohol and racy acidity. This isn’t the Riesling that became popular 
in the 1990’s – riper, fruitier, richer – this is a bracing but balanced Riesling. It’s 
crisp, clean, refreshing, and delicious to the 10th degree. 

The 2022 Hermann Riesling contains 9.5 g/l (grams per liter) of residual sugar. 
This is considered a dry wine. For comparison, Veuve Clicquot contains 10-12 
g/l, and Meiomi Pinot Noir contains 20 g/l – and those wines don’t even come 
close to the quality of wine that you get with Ludes. You barely pick up on the 
residual sugar in the Ludes. This is a wine that’s zesty and tart. Notes of pear, 
flowers, spice, and herbs are present throughout. I would highly recommend 
this wine for your Easter table, and for any other time you want to drink an 
exceptional wine. Additionally, Julian and Hermann practice organic farming, 
they hand harvest the grapes, and they use native yeast in fermentation. All of 
this leads to incredible wine in your glass. 

If you’ve shied away from Riesling because of the misassumption that 
Riesling wasn’t very good, then try this one. If you’ve left Riesling because you 
remember it being too sweet, you’re in for a very pleasant surprise. This ain’t 
your Grandma’s Riesling – and thank God for that!


The H. Ludes “Hermann” Riesling Mosel 2022 is available at The Bottle Shop 
for $27.99. 

Until next time – Salud

Upcoming Wine Tastings – 

In April -- Fresh Shucked Oysters and Champagne; 

Total Solar Eclipse Blind Tasting; Premium Tinned Fish & Wine. 

Scan the QRCode to subscribe to The Bottle 
Shop newsletter and stay informed on our weekly 
wine tasting, beer tasting, and special winemaker 

Lemon Chiffon Pie


• 1 frozen Pie crust (Marie Calendar's is my recommendation

• 1 (1/4-oz.) pkg. powdered gelatin

• 2/3 cup + 3 Tbsp. water, divided

• 2 Tbsp. lemon zest, divided, plus 1/3 cup lemon juice (from 3 medium lemons)

• 3/4 cup granulated sugar, divided

• 4 eggs, separated and divided

• 3/4 cup heavy whipping cream

• 3 Tbsp. powdered sugar



Prick the bottom of the pie shell in several places with a fork. This will keep the crust from making 
'bubbles' as it bakes. Bake pie shell per directions on the packaging. When done, Remove it from 
the oven,The crust should be lightly tan on the edges and the bottom of the crust should have some 
color as well.


Place gelatin in 3 Tbsp. water and stir to combine; set aside. Over a double boiler, combine 1/2 cup 
sugar, 2/3 cup water, egg yolks, and lemon juice. Cook, stirring occasionally, until thickened, about 
25-30 minutes.

Whisk in gelatin mixture until completely dissolved. Add 1 tablespoon lemon zest and refrigerate for 
30 minutes, whisking every 5 minutes, until consistency has slightly thickened and mixture has cooled 


Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and 
beat until stiff peaks form.

Fold egg white mixture into 
chilled lemon mixture in 3 
additions, waiting until each 
addition is incorporated 
before adding the next. 

Pour filling into pie crust and 
refrigerate until set, about 2 
hours or overnight.


Whip cream with powdered 
sugar until stiff peaks form. 
Add 1 1/2 teaspoons of 
remaining lemon zest and mix 
to combine.

Scoop whipped cream onto 
the center of the pie and spread 
it slightly around, leaving 
much of the lemon chiffon 
surface exposed. Sprinkle the 
entire pie with remaining 1 
1/2 teaspoons lemon zest and 

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