TN: 4 inexpensive wines (Zweigelt, Beaujolais, Macon and Pfalz)


With the Zuni (Judy Rodgers) chicken, the 2004 Schloss Gobelsburg
"Gobelsburger" Zweigelt. Light and bright, strawberry and raspberry
fruit, some light tannins. Not much on the finish, but it's a fairly
inexpensive bottling, so fills its niche. B
Betsy made a flank steak with a mustardy marinade, sweet potatoes, and
a broccoli/pea dish Tuesday. Wine was a 2005 Jadot Beaujolais-
Villages (375). I'm not usually a big fan of negociant Beaujolais,
but the ripeness of the vintage seems to have done well for Jadot.
Pretty red berry fruit , surprising tannins. Quite enjoyable. B/B+
After dinner Tues, after dinner Wed (I ate at a meeting with no wine),
and after dinner Thursday, the 2004 Kurt Darting Ungsteiner Herrenberg
Riesling Spätlese (Pfalz). Lime and a hint of white flowers, a bit too
sweet and ponderous for me. I really liked Darting as a QPR producer
in 2001, but subsequent vintages have proven too heavy/fat for me.
Did Darting change or did I? I think I'm just not a Pfalz guy (though
I'll never turn down an older Muller-Catoir!). B-
Thursday she made a pasta with tomato sauce with tarragon and a
lobster tail, with a separate course of kale over garlic rubbed toast
with cheese. Wine was the 2004 Domaine de Vercheres Macon-Villages.
Granny smith fruit and an edge of chalk, flavor profile is appealing
but a bit dilute and short. A little more there there, please. B-
Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.
Reply to
DaleW
Ah, the Zuni chicken.
Guess I know what I'm going to have to have for dinner tonight (although it's never quite as good). Of course, I'll probably choose a Zweigelt from a different producer....
Reply to
e. winemonger
Thursday she made a pasta with tomato sauce with tarragon and a lobster tail, with a separate course of kale over garlic rubbed toast with cheese.
For whatever reason the "kale over garlic rubbed toast with cheese" sounds wonderful. Might I ask what type of cheese, and how the dish was prepared?
Thanks
pavane
Reply to
pavane
It's actually another Zuni Cafe Cookbook (Judy Rodgers) recipe. Saute onions, add garlic and a dried chile, and a lot of kale. Add water to cover, simmer for 30 minutes. Serve over the garlic rubbed toast, top with shavings of Pecorino. When doing as main course, she has added proscuitto. There are multiple variations in cookbook-I hope to try the one with a fried egg with a dash of red wine vinegar.
Reply to
DaleW
It's actually another Zuni Cafe Cookbook (Judy Rodgers) recipe. Saute onions, add garlic and a dried chile, and a lot of kale. Add water to cover, simmer for 30 minutes. Serve over the garlic rubbed toast, top with shavings of Pecorino. When doing as main course, she has added proscuitto. There are multiple variations in cookbook-I hope to try the one with a fried egg with a dash of red wine vinegar.
Thanks again. That book is now a must. Appreciation for your splendid wines and foods descriptions.
pavane
Reply to
pavane
Did the egg/vinegar, very good. Nice cookbook, but more detailed than I like (Betsy does complicated better than I)- chicken recipe is like 4 pages long.
Reply to
DaleW

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