Seattle, WA
Tasted Sunday, March 23, 2008 by Eric with 371 views
Sunday night and it was time to cook again.
Started off with some Grüner while I was cooking.
Dinner was roast chicken with Herbs de la Garrigue; a farro salad with fresh apples, roasted vegetables and fresh Italian parsley; and braised kale with balsamic and apples. The Burgundy improved with the dish. The Beaucastel was tired but ultimately more drinkable.
2006 Hiedler Grüner Veltliner Thal
Austria, Niederösterreich, Kamptal
Oh baby, quite youthful, very rich, faintly honeyed and a little hint of sweetness, faint notions of apricot in the background. Moves into deliciously peppery and spicy flavors with good mineral under-current.
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