Community Tasting Note

• stayhappy21 wrote: 88 points

  January 3, 2015 - Opened this wine for a gathering with close friends tonight at home.
  
  Wine opened with a kerosene and lime nose. On the palate the wine was dense and somewhat concentrated.
  
  We paired this with a brownie cake and ice-cream.

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5 Comments

• Xuzab commented:

  2/8/18, 5:42 PM - Bad pairing! No wonder you gave it an 88:”.

• stayhappy21 commented:

  2/9/18, 2:24 AM - Thanks for your comment. What would you pair with the wine

• Xuzab commented:

  2/28/18, 12:37 PM - In general, I like to pair a riesling that has good "fruity acidity" with something salty-rich or salty-spicy. With the former, the acidity of the riesling balances out the richness or fattiness, and the sweetness ties it all together; with the latter, the sweetness balances the spiciness and the acidity refreshes your palate. There's one chicken dish in particular that pairs fantastically well with a sweeter riesling that has good acidity (like this Berncasteler Doctor)--https://cooking.nytimes.com/recipes/1016135-rishia-zimmerns-chicken-with-shallots . Use an inexpensive Kabinett Riesling to make it, rather than a dry white wine; roast the tomatoes on a tin-foil-lined baking sheet for about 25 minutes (shriveled but not burnt) rather than throwing them into the recipe fresh; and (if you really want to go crazy), brown, then discard (!) some pancetta and crushed garlic cloves in the ghee/butter you use to brown the chicken. Another recipe that could work is Marcella Hazan's famous veal shank--we've had that with a 1988 Sauternes, and it was fantastic. Finally, if you want to go in an entirely different direction, you could do this with spicy Sichuan food--something like braised fish with red chilis.

• stayhappy21 commented:

  3/1/18, 5:38 AM - Thanks for the recommendations.. Will try the combination sometime in the future.. And thank you for the cooking recipes too! Cheers!

• Xuzab commented:

  3/1/18, 11:49 AM - You’re very welcome! I hope you enjoy them!

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