3 very different wines done in different styles. Nice contrast. Tasted first without food. Then with food. Tasters: Tom, Bob, and James Noland. Notes are a compilation of everyone's impressions with a dissenting impression noted occasionally.
Wine #1. Pale yellow with green tinges. Nose of green apple, light apricot and a hint of gooseberry. Strong acidity on the palate with citrus, especially grapefruit, some lemon. Nice acidic finish. Great palate cleanser.
Wine #2. Medium straw color. Honeydew melons and minerals on the nose. Bob describes it as wet rocks and white peaches. White peaches and melon on the palate with long acidic finish mixed with fruit.
Wine #3. Medium golden honey color. A really complex nose of honey nectar (or honeysuckle as Bob describes it), damp earth (I get this at the end, others more up front), wet rocks, nectarine and minerals. Great mid-palate of nectarine and minerals with very long fruity acidic finish. Best finish of the 3 wines.
Reactions with food.
First with spicy hot honey glazed pecans.
1. Nice match that brings out the meatiness in the pecans, but not a lot happening.
2. Really nice match that brings out plush peppers and meatiness in the pecans.
3. Nice earthiness with enhanced finish of acidity and minerals but less fruit in a great long finish.
Second appetizer was canteloupe slices wrapped in thin sliced proscuitto.
1. Great fruit enhancer with saltiness of proscuitto calming down the somewhat over active acidity in this wine and made it seem more balanced.
2. Nice mid-palate enhancement with this wine as it gives the wine more weight.
3. Really nice mid-palate enhancement again with a fruit-enhanced finish that lingers on.
Third appetizer a rather unusual orange flavored foie gras.
1. Not a good match. Kills the acidity and shortens the finish. (James likes this appetizer with this wine much better than Bob or I)
2. Much, much nicer mid-palate with somewhat muted and shortened finish. Orange flavor lights up with this wine and brings out its citrus tastes.
3. Good up front reaction with foie gras but somewhat muted mid-palate. But finish is enhanced especially the orange spiciness of the finish.
Fourth appetizer: classic match of swiss cheese and riesling.
1. Enhanced fruit but really short finish.
2. Really nice enhanced melon taste on the mid-palate and effervescent enhancement of the finish.
3. Enhanced earthiness of wine, gorgeous fruit, mouth-watering good and enhanced finish. Great wine-food match, probably the best.
Fourth appetizer spicy grilled grouper with lime/garlic/cilantro marinade.
1. Nice match that enhances the mid-palate with more fruit.
2. Really nice match of luscious fruit on the mid-palate, like reaction with #1 but better.
3. Nice match with an enhanced finish, especially noticed the lime.
The wines unveiled:
#1. 2005 Australian Eden Valley Riesling
#2. 2003 Gunderloch 'Jean Baptiste' riesling kabinett (Rheinhessen Germany)
#3. 1998 Austrian riesling by Hirsch. Zobinger Gaisber Atte Reben Kamptal/Osterreich
Ratings: Best was #3 (best balance, nose and finish and best with food), close second #2 (best sipper and also great with food), and third was #1 (It was slightly out of balance, with a bit too much acidity).
Good sense is not common.