Not that it ever went out of season, but it is definitely Riesling weather; sunshine, cool breezes, crisp evenings. Throw in some good food and it makes for a great day.
The wine of choice was the 2008 Kinkead Ridge Riesling. A good whiff of kerosene when first opened blew mostly away with some glass swirling. Tart citrus and peach flavors blended with the remainder of the kero. Interesting mix of flavors. Just off total dry in the mouth with great acid and a clean, sweet feeling in the mouth. After dinner and after the wine warmed a little there appeared to be some papaya flavors coming out of the glass.
So what was for dinner? I went Asian again. This time it was monkfish which was seared on one side in a wok. After a couple of minutes we turned the fish and sprinkled it with chopped garlic, chopped ginger, and chopped red and green chilies. In went a little soy sauce, some sesame oil, Shaoxing rice wine, lime juice and green onions. We basted the fish with the sauce until it was done. At the last minute we stirred in some fresh watercress. A little brown, basmati rice completed the meal.
Very nice pairing with the wine. There was definitely some heat from the chilies and the pungency of the ginger but the little bit of residual sugar in the Riesling took away the burn. Cool and crisp finish to the wine after a bite of the food and that was exactly what I was looking for. There were some definite German tendencies to this wine but there was a strong resemblance to Australian dry Rieslings as well. Nice balancing act.
12.1% alcohol, 1,2 % residual sugar and $13.
1 comment:
Oh, but according to a post featured under Recent News on the OGIC web site (tasteohiowines.com), the Ohio River Valley is only home to a "motley crew" of hybrid wines!!!! Good grief.
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