Karen, first off, bummer. Some Rieslings are wonderful, but to my taste those are the dry ones. When it comes to the sweet ones, I share your read. As JB suggested, reducing will work but I'd use the reduction for apples or pears (slices cooked in a bit butter) and then add them to ice cream or just cream-topped, or have them as they are with a bit of crumble. Sweet for me often works best for dessert.
Sally. HAH. Does sound good. As does yours, AG.
Here it was an easy Monday meal for one, and diner-style plating. I had a thin shoulder lamb chop with sweet potato onion fries, and the end of the broccoli and the last lonely carrot, roasted. I used two cloves of garlic, which I even chunked, for the lamb, but still would have liked more. The lamb here has been tasting mighty mild to me. Good for the lamb haters, but not so much for those who like the stronger flavor it sometimes carries. Merlot.
