Winetasting Group, Round 2
We had the second installment of the winetasting group. Sadly, I drove up to my apartment as the UPS man was driving away with my New York Riesling in his truck. (By the way, I had put my shipping address as the winery where I work, for that very reason). Instead, I brought my back-up wine, a 2004 Trimbach Riesling from Alsace. I had high hopes, considering their good work with Pinot Gris, but it was in my bottom 3, with its aroma of hay and lemon and reluctance to give up any flavors other than citrus and intense dryness.
In additon to Alsace, we covered Washington (the Chateau St. Michelle Bryon brought was light and spritzy with tangerine and floral notes), two from Monterey, including one from Ventana Vineyards where we get our Gewurztraminer grapes (brought by Ahren, a now-loyal reader), the McWilliam’s from Australia (the least favorite of the group, due to its aromas of walking down Mission Street, thrown in with a stale car interior), and of course, several from Germany. My favorite was the 05 Schloss Schonborn, a Kabinett from the Rheingau, with minerality, umami, and flavors of tropical fruit.
I was pretty proud of my pork tenderloin cooked with apples, carrots, celery, and onions (all very tender and sweet). Poor Sara, The Winemaker’s Wife, had great plans for two different corn muffins, but the peach ones didn’t work out, sadly. There was also some delicious tapenade, several cheeses, and Ellie’s on-the-spot choice of Mongolian beef.
All in all, my showing was not as good as the first time. I think tasting 9 Rieslings in a row made it a little harder. Which worries me, because I’m going to an all Malbec tasting tomorrow.
Riesling, Trimbach, Schloss Schonborn, winetasting group
….Farley Walker
February 8th, 2007 at 2:52 pm
I was just at Longs Drugs and saw the Chateau St. Michelle on sale for 6.99. Great price, and it was in my top three! I also liked the Jekel, which is a Monterey wine and can be found for 9.99.
As for food pairings, the cheese was excellent, and I was really surprised that Sara’s jalepeno corn-bread muffins went well with the Riesling. I thought the jalepeno would not go well at all, but it added a hint of pepper, and the muffin itself was sweet. That’s probably what made it such a good match–the sweet quality.
February 9th, 2007 at 6:52 am
That port tenderloin looks scrumptious! Every time I try to make it, it turns out very dry. Maybe I should try again.
Really enjoy your wine blog! bc
February 9th, 2007 at 10:24 am
Ahren, I wasn’t suggesting that Sara’s muffins weren’t good. They were delicious, she just got me itching for some ones with peach. Now I want anything peach. But you might not have noticed you didn’t mention the pork! *cough*
Bobbi, Thanks, I have made this particular recipe three times now, got it from Food Network, and it’s perfect every time.
February 9th, 2007 at 3:01 pm
That all sounds pretty delicious. I need to expand my riesling repertoire which at the moment is limited to the chateau st. michelle and bonny doon pacific rim.
i have found a digital thermomanter with temperture alarm to be the best weapon against dry pork loin. bake at 325 till the internal temp hits 145, hit it with the broiler for a few more minutes to render the fat cap a little more and brown the top. pull it and leave to rest for 20 minutes. the internal temp will coast up to perfectly done without drying out.
February 11th, 2007 at 8:52 am
Ross, you sound like quite the cook. As for Riesling, I highly recommend J.J. Prum or Louis Guntrum, which is easy to find in MS. The higher-priced stuff is terrific, but one of my all-time faves is in a yellow bottle (Spatlese)and probably runs under $10. Great with Thai.
February 14th, 2007 at 1:56 pm
i like to cook and i have spent some time with the old pork loin.
i will check those rieslings out. i have purchased several bottles of the louis guntrum in the past for a friend who loves rieslings, but i never had the pleasure. i will buy one for me next time.