Family, friends, food

[Florida Jim]

With crudités with dill dressing and parmesan crusted chicken breasts:

2001 Egon Muller, Riesling Kabinett Scharzhofberger:

(AP # 3 567 142-3-02)

Flowery and stony at the same time with some lemon zest scents; very lightly sweet with flavors that follow the nose with good depth but its all still pretty tightly coiled, intense, bright, balanced and medium length. Imported by Frederick Wildman.

Clean, young and tight yet delicious. Several years will benefit.

With pot roast and all the trimmings:

2001 Dom. le Sang des Cailloux, Vacqueyras Cuvee Floureto:

Smells like warm, salty cherries (in a good way) with some beef jerky and dried leaf tones; full bodied and structured but well balanced, flavorful in the same manner as the nose and a dense, worsted texture; good length. Imported by Kermit Lynch.

Just wonderful with the meal; an excellent pairing worth repeating. Although not as structured as the Cuvee Lopey, this wine has a mid-term future and is clearly of its place.

With crudités and cheese:

NV Mont Marcal, Cava Rose Brut Reserva:

Smells and tastes a lot like some one mixed fruit juice with tonic water; has a fleeting element of old sneakers on the palate that is not a part of the nose; an odd sort of wine with little to discredit or tout it. Imported by Classical wines, Seattle, WA.

Not objectionable but not something to seek out.

With pasta with brown butter, pine nuts, fresh parmesan and cold parmesan crusted chicken breasts:

2002 Principassa, Gavi:

Clean, light white fruit nose; the same on the palate with a pleasant finesse and balance; medium length. Imported by Banfi Vintners.

Perfect with the dish but rather non-descript by itself. Still, worth having for moments when light and lacy are required.

With Caesar salad:

2002 Pazo de Senorans, Albarino:

Spicy on the nose with white fruit and mineral tones; clean, crystal clear elements that follow the nose and charming balance; good length. Imported by European Cellars.

Lovely wine that matched well with the salad (how many times does that happen?) and tasted great by itself. Ready now.

Best, Jim