The wine was one of my favorites - a Riesling from Alfred and Rolf Merklebach in the Mosel. Specifically it was and Urziger Wurzgarten Spatlese from the 2009 vintage. With it's sharp acidity and its taste of ripe apples it was just a dream with the fatty pork. And the sharpness of the vinegar on the surface of the chop was a perefect partner for the residual sugar in the wine. This was a treat. I have never had a Merkelbach wine that hasn't been a thrill to drink.
2009 Alfred Merkelbach Urziger Wurzgarten Riseling Spatlese. 9% alcohol and $20.