Advice on German wine tasting/dinner

Salut/Hi Dale Williams,

le/on 11 Aug 2004 14:56:31 GMT, tu disais/you said:-

Yes, effectively that was what was the most difficult challenge in planning a meal to show off the different German wine styles. I'll come back later about the Nahe.

That is by far my favorite point in a meal to eat a green salad; I've always wondered whether this was "improper" or unconventional because I've never been served by others in this order.

The only problem with it is that I usually feel so good after the salad that I don't want any of dessert/drinks.

-- kov

"Ian Hoare" skrev i melding news: snipped-for-privacy@4ax.com...

Exceptions exist. Once at Jordan&Jordan in Saar I tasted a St. Laurent red wine from the Scharzhofberg(!). Not bad at all, deep red and concentrated, it was. Too bad Peter Jordan fell on hard times and had to sell, but the winery which subsequently changed back to it's old name of van Volxem is now in the super star class. Anders

My thanks again to all who posted advice and suggestions.

To clarify some more, "Lamb Egg Rolls" are something my wife ( a skilled chef) came up with for a twist on the traditional Asian egg roll or spring roll, a bunch of stuff wrapped in a won-ton wrapper. You would be amazed at what they taste like. I suggest you get some lamb, some veggies and start frying, experimenting to fine tune it to your own taste. We have been making them for years and just have never gotten around to pairing a wine with them.

This particular dinner is about the 10th or so in a tasting group with

2 other couples. The wives of each couple have talent in the kitchen, and prepare the meals. The men work out the wine. We rotate the hosting each time so that 2 out of 3 meals you just eat and drink!

The couple hosting chooses the theme and buys and prepares the the food and wine. We split the cost of the wine for each meal amoungst us to defray the cost. It is really an economical way to taste a lot of wine with friends. We average 2 wines that I would buy again from each dinner. We have learned about alot of good and bad wines and producers.

The last time we hosted we did a light series of appetisers with '96 vintage champaigns. That was a blast. Sometimes ita a traditional multi course meal, sometimes it is more exotic.

We have never done anything with German wines (but have done Alsace and once found a treasure trove of a unbeliveable desert wine from Austria (Hopler Elisio) but that is about it. ) so I started reading and figured I'd ask here.

Having spent some significant time in the past with friends in the Bodensee, Swabia and Berlin, I was just never exposed to the wines. Of course, I was much more interested in beer then, with wines being a new thing for me over the last 3-4 years. Before that I was (and still am) addicted to Belgian brewing, Mostly Trappists and well aged Lambics, Gueze etc... I'm lucky to have a guy who would ship the stuff directly to me here in the US (Boston).

Anyway I have rambled enough. Thanx again...

Chris