TN: Food/wine matching: 2 whiffs, 1 double, 1 single
 

I served the 2009 Darting* "Durkheimer Hochbenn"* Riesling Kabinett as
an apertif over several days, but I really think some food would have
helped this show a tad better. It was tasty, just seemed a bit stolid
as an apertif. Not as heavily sweet as some Darting, but still could
have used a bit more acidic lift for my tastes. B/B-

On the other hand, the NV Bernard Bremont Brut Rose was hurt by its
pairing, pappardelle with a radicchio/bagna cauda sauce and fried egg
This is a drier fuller style of rose, and the dish and wine seemed to
accentuate each other's bitter notes.* However, after dinner (and on
following night) this was a lovely rose Champagne.Fullbodied, ripe red
fruit, mineral and toasting bread,. Dry,spicy, long. A-/B+

I finally got it right with putting the 2010 Chidaine Touraine
Sauvignon Blanc with a salad of fried lemon, maitake, and calamari
over baby arugula. Granny Smith, gooseberry, a little grass. Not an
especially deep wine but nervy acidity, and its brightness the prefect
companion to the food. Not a great wine, but fits right in. B

Tonight I was cooking, pork chops and mushrooms, with a mizuna/daikon
sprout salad, leftover kale, and leftover potatoes. I went downstairs
thinking Burg or Beaujolais, but came back with the 2009 Terre Nere
Etna Rosso. This seems a little brawnier than last couple of vintages,
but still on the light to medium side of things. A little hint of oak,
but in background, red and black plum fruit, spice/herb, a little
tannin. Nice wine, ok match. 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.

*