Hello there - old contributor, and ever-present lurker here.
A bottle of 1997 Dr. Bürklin-Wolf Forster Kirchenstück Spatlese Trocken
(why is everything such a mouthful in German?). I plan to serve it at a w
ine dinner I'm hosting next month, which will include mostly reds.
I can find next to nothing about this wine. What do I expect? And the rea
l reason for posting here after a long absence, what should I drink with it
? I've read that old Rieslings pair well with game, and I do have some fan
tastic cow moose in the freezer, so it's an option. But does that pairing
work with Pfalz wines as well?
Anyway, any advice that you all have will be highly appreciated.
en (why is everything such a mouthful in German?). I plan to serve it at a
wine dinner I'm hosting next month, which will include mostly reds.
eal reason for posting here after a long absence, what should I drink with
it? I've read that old Rieslings pair well with game, and I do have some f
antastic cow moose in the freezer, so it's an option. But does that pairin
g work with Pfalz wines as well?
Never had this wine. And only 1997 Pfalz I remember was a sweeter Spatlese
from Muller-Catoir. But Kirchenstuck is a very highly regarded vineyard, es
pecially for dry (trocken) wines. Now this wine would be labelled a Grosses
Gewachs. I'd think it could definitely stand up to game. Closest equivalen
t I could think of would be top Alsace Rieslng, where I'd probably consider
pork roast or choucroute.
Dry wine, good vineyard, good producer. It should be a nice wine. There is
a tasting note from cellartracker saying that it was good but not great:
"this was a little disappointing , cause i was expecting more from the
german Montrachet vineyard. mature and nice . Fresh and mineral. Gonna wait
with my last one for the 20th anniversary" 92 points. Tasted in feb, 15.
I am not sure about game (quail? venison?). If i was in your shoes, I would
have a plate of cheeses in case your game is too strong for the wine.
Thank you for your responses. I think I may be leaning towards serving thi
s with the cheese course, between the main course and dessert. I'll try to
avoid anything too strong here, I suppose. If I have any blues I'll save
them for the Port - 1965 Barros Colheita.
I did manage to find a merchant in Germany selling several vintages of this
wine, not that I'm considering buying more, much less from Germany, but th
e merchant did mention some food pairings, many of them Asian (unsurprising
Vorspeisen: Reisgerichte Nasi Goreng
Fischgerichte: Lachs gegrillt /gebraten
Fischgerichte: Aal grün
Fischgerichte: Karpfen gebacken
Geflügelgerichte: Fasan auf Sauerkraut
Fleischgerichte: Schweinefleisch Saumagen Schinken, Würste, Kassler
Fleischgerichte: Schweinefleisch Schinken im Brotteig Schinken, Würste, K
Roughly translated, these are:
Starters: Wild pie
Starters: Rice dishes Nasi Goreng
Fish dishes: Salmon grilled / fried
Fish dishes: eel green
Fish dishes: baked carp
Fish dishes: fish curry
Chicken: pheasant on sauerkraut
Meat dishes: pork pig's stomach hams, sausages, Kassler
Meat dishes: pork ham in bread ham, sausages, Kassler
I do make a nice glazed salmon, with a soy and mirin glaze, and a friend wh
o is home for Christmas just gifted me a side of wild Alaskan Salmon. So t
Anyway, thanks for your suggestions!
Chris Sprague wrote in
That could work beautifully with an aged Grosses G?wachs as is your case
here. Please uncork the wine a few hours before the dinner and have a taste
to see if it is closed and in need for aireation.