WTN: Wines with dinner

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WTN: Wines with dinner

Postby Tom N. » Mon May 08, 2006 12:02 am

Two c(k)abs

From Spain: 2001 Castillo Perelada, 14% abv, D. O. Empada-Costa Brava. 100% Cabernet Sauvignon, 18 months in oak, 70% American, 30% French.

Deep ruby red with an expressive nose of cassis and plums with a hint of oak. Wonderful smooth tannins on the midpalate with long fruity finish. Great balance with cassis, well-integrated oak, and food friendly acidity. Splendid match with Bistro Steak topped with dijon mustard cream (Recipe from Tony Aspler's cookbook When the Wine Lover Cooks). I loved this wine. One of the best cabs I have had in a long time. It starts with the great nose, continues with great balance and a food friendly finish.

From Germany: Strudert-Prum 2004 Maximiner, Riesling Kabinett, 8% abv. AP No. 2 576 537 305

Pale straw colour with a nose of tropical fruit, especially lemon. Nice tingly midpalate feel with bright tropical fruit and melon, and a nice medium long finish of acidity and fruit. Really tasty match with baked chicken with wine gravy.

:) Good weekend of wine and food.
Tom Noland
Good sense is not common.
Tom N.
Wine guru
 
Posts: 765
Joined: Thu Mar 23, 2006 11:17 pm
Location: Soo, Ont.

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