2012 Joh. Jos. Christoffel Erben Erdener Treppchen Riesling Spätlese
Community Tasting Note
Gargantua wrote:
Sunday, May 18, 2014 - Big and heavy RS wise, as is the style with Eymael's wines. While this is good, this feels like dessert territory; I always find Eymael's wines wanting acidity. Best with food when it attains some green apple notes.
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1 person found this helpful, do you? Yes - No / Report Issue (2,105 views)
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Comment posted by VTCellarDweller:
5/18/2014 9:06:00 AM - I bought 3 of these recently but haven't opened any. What food pairings have you found or do you think might work best?
Comment posted by Gargantua:
5/18/2014 10:38:00 AM - I went with Indian, and while the density of my Tikka masala with shrimp curry interfered a bit, ultimately it still played nicely. It worked best alongside potato samosas as they were more bland. Honestly? I think the no-brainer pairing here would be a pork tenderloin. You can pimp out the sauce a bit with say nutmeg, honey, maybe marmalade etc....but not too much. That should let the wine express itself most clearly. I've got a recipe that's always impressed in my home. As follows:
Roasted Pork Tenderloin with Honey-Mustard Sauce Recipe
Prep Time: 25 minutes Cook Time: 20 minutes
Yield: 8 servings Roast Pork Tenderloin
• 2 (1 1/2-pound) pork tenderloins
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 2 tablespoons minced shallots
• 1 tablespoon tomato paste
• 2 tablespoons whole-grain mustard
• 2 tablespoons honey
• 2 1/2 tablespoons red-wine vinegar
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1 teaspoon black peppercorns, crushed
• 1 1/3 cups vegetable or chicken broth
• grated fresh ginger
• 2 tbsp marmalade
• nutmeg
1. Heat oven to 425 degrees. Place a rack in a roasting pan, lightly coat with cooking spray, and place in oven. Remove any excess fat or silverskin from tenderloins, and season with salt and pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Sear meat until it is golden brown on all sides, approximately 5 minutes. Remove tenderloins and place on rack in roasting pan. Roast to 165 degrees for well done or 155 degrees for slightly pink. This will take approximately 15–20 minutes.
2. Meanwhile, in same pan used to brown tenderloins, add garlic and shallots, and cook over medium heat until fragrant, about 1 minute. Add tomato paste, scraping up browned bits from bottom of pan. Sauté until tomato paste has slightly browned. Add mustard, honey, vinegar, thyme, salt, pepper, and broth. Bring to boil, then add ginger, marmalade, nutmeg, and simmer until mixture reduces to a sauce consistency, about 10 minutes. Keep warm.
Comment posted by VTCellarDweller:
5/18/2014 11:59:00 AM - I will try out your pork tenderloin recipe, it looks scrumptious.
We frequent a great Thai BYOB restaurant in Southington, CT, that does a fabulous "Spicey Sea Bass" that I want to try my first bottle with.
http://www.somewhereinbkk.com/
Comment posted by Gargantua:
5/18/2014 7:17:00 PM - Looks nice. Maybe I'll have a chance to try it sometime if I'm down in CT. Your spat will work fine; I would just recommend checking in on the wine btwn courses to see how it behaves. Enjoy!