I'm serving grilled smoked pork chops this weekend and I'm vacillating over wine choices. Starting our with a pumpkin/roasted chipotle bisque which I 'm pairing with Riesling. I haven't decided but I'm leaning towards 2005 J J Prum VDP Wehlener Sonnenuhr VDP or 2005 Willi Shaefer Graacher Domprobst Auslese #10. I will be grilling the smoked pork chops probably with a basic BBQ type sauce as a glaze. Rose? Pinot Noir?, More Riesling?
Wow, Bill. What Prädikat is the Prüm? Either of those choices would be great IMO. For the latter question, Riesling and smoked pork is a great combination to me. Drier expressions would be OK or an off-dry one.
Mark Lipton
er wine choices. Starting our with a pumpkin/roasted chipotle bisque which I'm pairing with Riesling. I haven't decided but I'm leaning towards 2005 JJ Prum VDP Wehlener Sonnenuhr VDP or 2005 Willi Shaefer Graacher Domprobs t Auslese #10. I will be grilling the smoked pork chops probably with a bas ic BBQ type sauce as a glaze. Rose? Pinot Noir?, More Riesling?
Like Mark my first choice would be Riesling, but maybe drier than the '05 A uslese (which sounds great with the bisque). Austrian, Alsatian, or maybe a GG or feinherb German. Rose would work too. Both the smoke and the BBQ s auce (which I assume has some sugar) make those more attractive to me than red. That said, there are always people who prefer red, so you might also d o a Gamay or lighter styled Zin. Or just serve a red you like and say "I th ink the rose (or white) would be a better choice, but try both and see what you like" (and I just drink my red after I finish the course).
It's the Auslese...I thought I had typed that in in original. Opted for th e Shaefer...delicious with the bisque.
over wine choices. Starting our with a pumpkin/roasted chipotle bisque whi ch I'm pairing with Riesling. I haven't decided but I'm leaning towards 20
05 JJ Prum VDP Wehlener Sonnenuhr VDP or 2005 Willi Shaefer Graacher Dompro bst Auslese #10. I will be grilling the smoked pork chops probably with a b asic BBQ type sauce as a glaze. Rose? Pinot Noir?, More Riesling?Auslese (which sounds great with the bisque). Austrian, Alsatian, or maybe a GG or feinherb German. Rose would work too. Both the smoke and the BBQ sauce (which I assume has some sugar) make those more attractive to me tha n red. That said, there are always people who prefer red, so you might also do a Gamay or lighter styled Zin. Or just serve a red you like and say "I think the rose (or white) would be a better choice, but try both and see wh at you like" (and I just drink my red after I finish the course).
I went with a 2011 Aubert UV-SL Vineyard Sonoma Coast Pinot Noir with the s moked pork. It was a great pairing. The Aubert wasn't heavy or cloying an d flavors paired wonderfully. Thanks Mark and Dale for your input. FYI...t he Shaefer was incredible. Certainly not dry but very well balanced and a wonderful acidity on the finish made it very food friendly.
er wine choices. Starting our with a pumpkin/roasted chipotle bisque which I'm pairing with Riesling. I haven't decided but I'm leaning towards 2005 JJ Prum VDP Wehlener Sonnenuhr VDP or 2005 Willi Shaefer Graacher Domprobs t Auslese #10. I will be grilling the smoked pork chops probably with a bas ic BBQ type sauce as a glaze. Rose? Pinot Noir?, More Riesling?
Riosa reserva
Or how about white Rioja or one of the dryer Alsace Gewurztaminers? I love the latter with all sorts of smoked food or food with a slightly spicy sauce.
Tim Hartley
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