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TN: Brundlmayer with fancy burgers

Last night Betsy made Michel Ricard's lobster burgers with ginger aioli and tomato confit (very tasty, although Betsy wasn't happy that the burgers didn't hold together as well as last time). I like dry Riesling with ginger, so opened the 2001 Brundlmayer "Langenloiser Steinmassel" Riesling (Kamptal). This is Brundlmayer's basic Riesling, and probably never intended to cellar. But I found it a little closed and austere on release, and felt maybe a little time might do it good. It did. More mineral-driven than fruit, wet rocks and a hint of petrol. The fruit is all about green apples and sharper citrus fruits, yet with a honied note to soften a bit. Bracing acidity, good finish. Maybe not the best for sipping by itself, but a fine match with the richness of the dish and it plays well with the ginger mayo. B+/A-

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
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Excuse me, my error, chef's name is Michel Richard (Citronelle in DC)

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Reply to
DaleW
Reply to
Nils Gustaf Lindgren

Thanks for the TNs and the correction. I had the pleasure of dining with Chef Richard, just after he opened Citronelle, and touring his cellar. Even though they were on their "shake-down cruise," all was excellent. I have done that restaurant on every trip to DC since, and it stills ranks very near, or at the top.

I thought you were in the NYC-Area. Are you, instead, in/near DC? We usually have two, to three meetings there per year, though have had to skip the last four for personal reasons. I plan on calling Da' Beppe (in Maryland), when we're back next. If you ARE near DC, any chance of an AFW dinner?

Hunt

PS I usually think Riesling (or a fruit-forward SB) with ginger too. However, that may be more in keeping to the other aspects, with which I am likely to have the ginger.

Reply to
Hunt

No, I'm in Westchester (northern NYC suburb). Betsy got the recipe from a cookbook by Mark Bittman (one where he has top chefs like Richard do an intricate signature dish, and then he does a variation, either using same main ingredient or same technique). Not in DC, but if you're in NY area give a holler!

Reply to
DaleW

Thanks for the geography lesson. I *thought* you were in the NYC area, but just got confused. Must have been too much Zin!!!!!

We do an odd trip to NYC for a foundation, and I'll keep this in mind for the next one. Usually, it's in, entertain the spot-lighted contributor, then out, but we should be able to steal a few extra days. Besides, my wife has been good, worked hard, and deserves a day of shopping and an evening at the theater.

Hunt

Reply to
Hunt

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