Last night we had an early dinner before Betsy headed to work. She
made "salmon provencal" (salmon with olive, tomatoes, etc in an herb-
garlic vinaigrette) with brown rice, salad, etc. Certainly not
traditional (I don't think there are salmon in the Mediterranean?),
but there are lots of recipes on web, some which include wine
suggestions (whte CdP). I said what the hell, decided to follow that
path, but on a budget. A Roussanne based white, the 2005 Eric Texier
Cotes du Rhone-Brezeme Blanc was brought up. I had liked this at a
store tasting. Here not so much. Apricot and yellow plum fruit, lower
acidity, heavy and a little oily in the mouth. I tend to like Texier's
wines, but on the other hand I seldom like Rhone whites. This is a C+/
B- for me, but if you like Roussanne in general I'm not the person to
look to for notes. I think at store being tasted straight from an ice
bucket made it seem crisper.

Decided to open another wine while I read an Ian Rankin novel. A
little reductive at first, but the funk blows off quickly leaving a
lovely wine. The 2005 Leitz Rudesheimer Magdalenenkreuz Spatlese is
maybe my favorite '05 Germans to date. Sure, its got a bit of 2005
heft, but the sweetness is not out of Spatlesen territory, and the
acidity keeps the whole package jumping. Peach/nectarine fruit with a
generous squirt of lime on top, plenty of minerals, a little floral
note. With time the fruit gets a candied orange edge. Rather creamy
texture, but not in the least heavy. First 2005 that reminds me of a
great 2001. Will revisit tonight. A-

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency

DaleW wrote:
> Last night we had an early dinner before Betsy headed to work. She
> made "salmon provencal" (salmon with olive, tomatoes, etc in an herb-
> garlic vinaigrette) with brown rice, salad, etc. Certainly not
> traditional (I don't think there are salmon in the Mediterranean?),
> but there are lots of recipes on web, some which include wine
> suggestions (whte CdP). I said what the hell, decided to follow that
> path, but on a budget. A Roussanne based white, the 2005 Eric Texier
> Cotes du Rhone-Brezeme Blanc was brought up. I had liked this at a
> store tasting. Here not so much. Apricot and yellow plum fruit, lower
> acidity, heavy and a little oily in the mouth. I tend to like Texier's
> wines, but on the other hand I seldom like Rhone whites. This is a C+/
> B- for me, but if you like Roussanne in general I'm not the person to
> look to for notes. I think at store being tasted straight from an ice
> bucket made it seem crisper.

A Texier wine that's low in acidity? Say it ain't so, Dale! Even his
'03 Brezeme rouge wasn't.

>
> Decided to open another wine while I read an Ian Rankin novel. A
> little reductive at first, but the funk blows off quickly leaving a
> lovely wine. The 2005 Leitz Rudesheimer Magdalenenkreuz Spatlese is
> maybe my favorite '05 Germans to date. Sure, its got a bit of 2005
> heft, but the sweetness is not out of Spatlesen territory, and the
> acidity keeps the whole package jumping. Peach/nectarine fruit with a
> generous squirt of lime on top, plenty of minerals, a little floral
> note. With time the fruit gets a candied orange edge. Rather creamy
> texture, but not in the least heavy. First 2005 that reminds me of a
> great 2001. Will revisit tonight. A-

Have you had any of the Zilliken or Hexamer '05s? David Schildknecht at
least seems to think that they hit homeruns in '05.

Mark Lipton




--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

On Sep 12, 4:22?pm, Mark Lipton > wrote:
>
> A Texier wine that's low in acidity? Say it ain't so, Dale! Even his
> '03 Brezeme rouge wasn't.

Seemed a bit flat to me. I'll take another look tonight. But agree not
his norm (some of the Brezeme rouges from 6 or 7 vintages ago were so
aggressively acidic I couldn't drink, and I think of myself as very
acid-tolerant.)

>
>
> Have you had any of the Zilliken or Hexamer '05s? David Schildknecht at
> least seems to think that they hit homeruns in '05.
>
I quite liked the Zilliken Saarburger Rausch Kabinett , though not as
much as the '04. But the '05 Kabinett seemed more like a Spatlese. But
a damn tasty Spatlese. Haven't had any '05 Hexamer IIRC.

DaleW > writes:

> Decided to open another wine while I read an Ian Rankin novel. A
> little reductive at first, but the funk blows off quickly

But enough about Inspector Rebus, tell us about the wine!


(more seriously, thanks for the notes.)

On Sep 12, 4:35?pm, Doug Anderson >
wrote:
> DaleW > writes:
> > Decided to open another wine while I read an Ian Rankin novel. A
> > little reductive at first, but the funk blows off quickly
>
> But enough about Inspector Rebus, tell us about the wine!
>
> (more seriously, thanks for the notes.)

OT: I've always liked the Rebus books, but Dave leaves for St Andrews
this week, so I find myself puzzling more over details- is Im Bru a
soft drink or a stomach calmer, and how the hell DO you pronouce
Siobhan? Etc etc etc.

Back on topic: No wine with dinner last night (out for Chinese, good
water spinach and scallops in black pepper, fantastic pork with
pickled cabbage soup). But back at home I retried both wines. The
Texier looked dark and I thought it oxidized at first sip, but
actually liked better than previous night. Very cold straight from
fridge might have helped. The Leitz I liked if anything even better
than previous night. We'll see how it is on day 3.

DaleW > writes:

> On Sep 12, 4:35?pm, Doug Anderson >
> wrote:
> > DaleW > writes:
> > > Decided to open another wine while I read an Ian Rankin novel. A
> > > little reductive at first, but the funk blows off quickly
> >
> > But enough about Inspector Rebus, tell us about the wine!
> >
> > (more seriously, thanks for the notes.)
>
> OT: I've always liked the Rebus books, but Dave leaves for St Andrews
> this week, so I find myself puzzling more over details- is Im Bru a
> soft drink or a stomach calmer, and how the hell DO you pronouce
> Siobhan? Etc etc etc.

The second question I can hazard an answer to, more or less. To my
american ear, it sounds like Sh@van where the "@" represents a schwa
and the word rhymes with divan.

> Back on topic: No wine with dinner last night (out for Chinese, good
> water spinach and scallops in black pepper, fantastic pork with
> pickled cabbage soup). But back at home I retried both wines. The
> Texier looked dark and I thought it oxidized at first sip, but
> actually liked better than previous night. Very cold straight from
> fridge might have helped. The Leitz I liked if anything even better
> than previous night. We'll see how it is on day 3.

Yum.

DaleW wrote:

> OT: I've always liked the Rebus books, but Dave leaves for St Andrews
> this week, so I find myself puzzling more over details- is Im Bru a
> soft drink or a stomach calmer, and how the hell DO you pronouce
> Siobhan? Etc etc etc.

I only have heard the Irish pronunciation of the name, but I've heard it
pronounced "Show-BAHN." And Im Bru is used as a mixer for whisky as
well as being a hideously sweet soft drink.

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

"Mark Lipton" wrote ........
>
> I only have heard the Irish pronunciation of the name, but I've
> heard it pronounced "Show-BAHN."


Not that I am Irish, but it is a "not-uncommon" name here in NZ, and usually
pronounced Shi-born (as in ship).

AB

"DaleW" > skrev i meddelandet
ups.com...
> ... Certainly not
> traditional (I don't think there are salmon in the Mediterranean?),

At all cost, avoid any unidentified salmon in Southern France. They are
likely to be imported, Norwegian, farmed, environtmentally, distatrous
excuses for the noble wild fish ... and taste like mud.

On the whole, for salmon, I always get back to Riesling, or rarely PN.

Cheers

Nils


--
Respond to nils dot lindgren at drchips dot se

"Nils Gustaf Lindgren" > wrote in message
...
>
>
> "DaleW" > skrev i meddelandet
> ups.com...
>> ... Certainly not
>> traditional (I don't think there are salmon in the Mediterranean?),
>
> At all cost, avoid any unidentified salmon in Southern France. They are
> likely to be imported, Norwegian, farmed, environtmentally, distatrous
> excuses for the noble wild fish ... and taste like mud.
>
> On the whole, for salmon, I always get back to Riesling, or rarely PN.
>

I had some wild Pacific salmon in the freezer, until I noticed that it was
"Product of China"!!!! Into the garbage immediately!
If you are a fan of LeCarré, George Smiley served claret with salmon.
Graham

On 2007-09-14 23:51:30 -0700, "Nils Gustaf Lindgren"
> said:

>
>
> "DaleW" > skrev i meddelandet
> ups.com...
>> ... Certainly not
>> traditional (I don't think there are salmon in the Mediterranean?),
>
> At all cost, avoid any unidentified salmon in Southern France. They are
> likely to be imported, Norwegian, farmed, environtmentally, distatrous
> excuses for the noble wild fish ... and taste like mud.
>
> On the whole, for salmon, I always get back to Riesling, or rarely PN.
>
> Cheers
>
> Nils

I just had a nice steelhead (sea run rainbow trout ) for lunch. Red
meat like a salmon, but a little lighter flavor and never as fatty as
the Copper River Kings. We had a nice Elk Cove Pinot Blanc that went
nicely - the body of chardonnay, but none of the heavy oak that I find
gets in the way of food sometimes. (and my spouse doesn't like the
Chardonnay grape.)

JB

Nils Gustaf Lindgren wrote:
> "DaleW" > skrev i meddelandet
> ups.com...
>
>>... Certainly not
>>traditional (I don't think there are salmon in the Mediterranean?),
>
>
> At all cost, avoid any unidentified salmon in Southern France. They are
> likely to be imported, Norwegian, farmed, environtmentally, distatrous
> excuses for the noble wild fish ... and taste like mud.
>
> On the whole, for salmon, I always get back to Riesling, or rarely PN.

I find that a bigger Grüner Veltliner also is fabulous with salmon that
is poached, baked or smoked (but not grilled).

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com