In an hour or so I am about to go to my mother-inlaw's house for pork roast and potato and zucchini casserole. I am bringing a groovie (sp?). Just sounds right. More detailed notes will come after I confirm or disavow my inkling.
Rich R.
-- The journey is the reward.
I will tell you already, it sounds good to me. -- Max
Well, I failed. The 2003 Huber Gruner Veltliner did not go very well with the roast pork. Just kind of dead on arrival. Neither the wine nor the food rose to the occasion. The wine by itself, apricot and pine nuts, was consumed with much enjoyment by the girly-girl chard drinkers. And I loved it in a very hedonistic way. Lucky for me I brought an extra bottle. A person just back from China brought some wassabe(sp?) peas. With this, the wine was excellent. I certainly enjoyed the wine and the buzz, but next time I will drink it with some fried clams. You win a few, you lose a few. I gave it a go.
Personally, I think Grüner Veltliner is a great pork roast match, but it sounds like this one didn't have enough body. I find the better match for pork (or veal) is a Smaragd level GV, the lighter ones serve best as an apertif or as a foil for a hard-to-match Asian dish. Dale
Dale Williams Drop "damnspam" to reply
Absolutely true. Maybe the OP could specify which GV from Huber (not a producer in the first rank anyhow) or at least the alcohol level. As GVs use the whole bandwidth from 10.5 to 15 percent, one can easily imagine the difference between a 10.5% steinfeder and a
14.0% smaragd.M.
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