Wines with dinner and friends

[Florida Jim]

With green pea, spinach and carrot soup:

2001 F.X. Pichler, “M” Riesling:

No attempt at description, just this:

-despite having decades of life ahead of it, very ready to drink now (as contradictory as that sounds, it is true)

-if you have this wine, consider carefully when you will serve it because you will want to drink it all – every drop is precious

-without question, the most highly concentrated, viscous Riesling with the greatest volume in the mouth of any I have had, from anywhere

-immensely long finish

A good match but the soup needed a bit more body to compete. (Think about that a moment regarding the issue of concentration.)

With Cuban pulled pork with black beans and rice with fried plantains, or, grilled salmon with rice (for those averse to Cuban food):

1997 Chevillon, Vaucrains:

pretty good out of the bottle but losing density over time and turning just the least bit toward vinegar; many folks might not notice this turn but this wine needs to be drunk now;

and,

1993 Rockland, Petite Sirah:

although a one dimensional wine, a good solid one with lots of flavor and solid structure – enough to serve it well over several more years. Best with the pork but proving once again that petite sirah lasts but rarely develops.

Best, Jim

[viejo majadero]

Florida

My wife being Cuban means lots of Cuban style food in our house. Your wine choice of pinot based Nuits-St-George, Vaucrains is a great choice. I always drink a well aged William-Selyem Pinot Noir from California as a perfect match. My favorite combination is Mojo marinated pork tenderloin --Grilled, with balck beans and rice. The pinot seems to handle the lime juice of the mojo very well.

Viejo Majadero