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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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TN: Riesling and Bdx with Chinese-Australian fusion food
Last year Betsy stumbled across a cooking show on PBS featuring Kylie
Kwong, a Chinese-Australian chef. She liked the show and made a few dishes which turned out well. So I got her KK's cookbook for Christmas. We've had multiple recipes from it the last 2 nights: Tuesday chicken wings with oyster sauce, fried rice, and baby bok choy. 2 Rieslings made an appearance * 2001 Carl Schmitt-Wagner "Longuicher Maximiner Herrenberg"Auslese (AP #18) (Mosel-Saar-Ruwer) Not a producer that I really know, but a solid performance. I worried that it might be too sweet, but it's actually showing nice sugar/acid balance, floral nose, lots of petrol over yellow pit fruits, more graceful than powerful. Good length, petrol more intense on day 2. Holds up well. B+ 2008 Selbach-Oster Zeltinger Himmelreich "Anrecht" Spatlese Clean white peach fruit laced with citrus, excellent nervous acidity, good length. Fresh, lovely, a real delight. Maybe even better on day 2. A- * Last night she made stir-fired duck breast with 5 spice, steamed silken tofu with spinach and garlic, mushroom/arugula/fennel salad, and steamed shrimp wonton (Dave declared while he liked previous night a lot, this was his dream meal. I declared it might be my dream meal if I wasn't doing the cleanup!).. We had the leftover Rieslings, but Dave prefers red and I thought the duck could use some. Didn't want to go with pricey Burgundy with those spices, so turned to $15 Bordeaux. Opened the 2005 Quintessence de Peybonhomme (1er Cotes de Blaye). Nose of crushed berries accented with just a little vanilla, on palate a combo of cassis and redder fruits (plums). Light tannins, good length. Solid example of satellite Bordeaux, not profound but satisfying. 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.** |
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TN: Riesling and Bdx with Chinese-Australian fusion food
On Dec 31 2009, 6:49*am, DaleW > wrote:
> Last year Betsy stumbled across a cooking show on PBS featuring Kylie > Kwong, a Chinese-Australian chef. She liked the show and made a few > dishes which turned out well. So I got her KK's cookbook for > Christmas. We've had multiple recipes from it the last 2 nights: > > Tuesday chicken wings with oyster sauce, fried rice, and baby bok > choy. 2 Rieslings made an appearance > * > 2001 Carl Schmitt-Wagner "Longuicher Maximiner Herrenberg"Auslese (AP > #18) (Mosel-Saar-Ruwer) > Not a producer that I really know, but a solid performance. I worried > that it might be too sweet, but it's actually showing nice sugar/acid > balance, floral nose, lots of petrol over yellow pit fruits, more > graceful than powerful. Good length, petrol more intense on day 2. > Holds up well. B+ > > 2008 Selbach-Oster Zeltinger Himmelreich "Anrecht" Spatlese > Clean white peach fruit laced with citrus, excellent nervous acidity, > good length. Fresh, lovely, a real delight. Maybe even better on day > 2. A- > * > Last night she made stir-fired duck breast with 5 spice, steamed > silken tofu with spinach and garlic, mushroom/arugula/fennel salad, > and steamed shrimp wonton (Dave declared while he liked previous night > a lot, this was his dream meal. I declared it might be my dream meal > if I wasn't doing the cleanup!).. We had the leftover Rieslings, but > Dave prefers red and I thought the duck could use some. Didn't want to > go with pricey Burgundy with those spices, so turned to $15 Bordeaux. > Opened the 2005 Quintessence de Peybonhomme (1er Cotes de Blaye). Nose > of crushed berries accented with just a little vanilla, on palate a > combo of cassis and redder fruits (plums). Light tannins, good length. > Solid example of satellite Bordeaux, not profound but satisfying. 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.** Dale, which book did you get? I love her cooking show but don't have any of her recipes. |
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TN: Riesling and Bdx with Chinese-Australian fusion food
On Jan 1, 12:00*pm, Lawrence Leichtman > wrote:
> On Dec 31 2009, 6:49*am, DaleW > wrote: > > > > > > > Last year Betsy stumbled across a cooking show on PBS featuring Kylie > > Kwong, a Chinese-Australian chef. She liked the show and made a few > > dishes which turned out well. So I got her KK's cookbook for > > Christmas. We've had multiple recipes from it the last 2 nights: > > > Tuesday chicken wings with oyster sauce, fried rice, and baby bok > > choy. 2 Rieslings made an appearance > > * > > 2001 Carl Schmitt-Wagner "Longuicher Maximiner Herrenberg"Auslese (AP > > #18) (Mosel-Saar-Ruwer) > > Not a producer that I really know, but a solid performance. I worried > > that it might be too sweet, but it's actually showing nice sugar/acid > > balance, floral nose, lots of petrol over yellow pit fruits, more > > graceful than powerful. Good length, petrol more intense on day 2. > > Holds up well. B+ > > > 2008 Selbach-Oster Zeltinger Himmelreich "Anrecht" Spatlese > > Clean white peach fruit laced with citrus, excellent nervous acidity, > > good length. Fresh, lovely, a real delight. Maybe even better on day > > 2. A- > > * > > Last night she made stir-fired duck breast with 5 spice, steamed > > silken tofu with spinach and garlic, mushroom/arugula/fennel salad, > > and steamed shrimp wonton (Dave declared while he liked previous night > > a lot, this was his dream meal. I declared it might be my dream meal > > if I wasn't doing the cleanup!).. We had the leftover Rieslings, but > > Dave prefers red and I thought the duck could use some. Didn't want to > > go with pricey Burgundy with those spices, so turned to $15 Bordeaux. > > Opened the 2005 Quintessence de Peybonhomme (1er Cotes de Blaye). Nose > > of crushed berries accented with just a little vanilla, on palate a > > combo of cassis and redder fruits (plums). Light tannins, good length. > > Solid example of satellite Bordeaux, not profound but satisfying. 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.** > > Dale, which book did you get? I love her cooking show but don't have > any of her recipes. Just called Simple Chinese Cooking. So far, so good! |
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