Monday we had "chinese Chicken" (poached chicken drizzled with hot
peanut oil, sesame, scallions, etc) with rice and a salad. A
sentimental dish for us, and we usually go with the grape we had the
first time we shared, Gewurztraminer. This time it's the 1999 Zind
Humbrecht Gewurztraminer. This is just the base Gewurz, no
designation, and God knows why I held this so long. When I remove
capsule, I think for a second it has an artificial cork, but it's just
a wax cap. Is it alive? Why yes. I no longer buy any ZH, but generally
prefer wines from the aromatic varieties. This is a fairly classic
Gewurz- slightly oil, lychee and peach fruit, ginger and mineral. Ok
acidity, only the slightest hint of RS. I can't say I found it
exciting, but it filled its niche well. Certainly worth the $15 I paid
back in the day. B

Tonight we had another white that I wondered about as I opened. With a
Madhur Jaffrey recipe for shrimp with peas and parsley (with turmeric,
garlic, and ginger) and rice with spinach, I opted for the 2001 Prager
"Steinriegl" Riesling Federspiel (Wachau). Hmm, didn't really
intentionally mean to keep this in cellar, I usually drink Federspiel
right on release. Again, it's fine. Bone dry, lemon curd and spiced
peaches, nice length, developing some petrol notes. Not the most
concentrated or complex Austrian Riesling, but quite pleasurable. B/B+

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.
*