Had the opportunity to take part in tasting a vertical of Eroica Riesling at Wild Ginger. This collaboration between Chateau Ste. Michelle and Ernst Loosen from Germany is a benchmark for Washington Riesling. What started as a handshake deal between two winemakers has become a great partnership showcasing the potential for great Riesling in Washington State. We tasted the 2005, 2007, and 2010. I preferred the 07 as it (to me) had the most acidity. And thought it’s kind of a duh to say that Riesling is great with Asian cuisines, the wines really shifted to another level with the food. Especially noteworthy was the green papaya salad; it was put on this Earth to be enjoyed with Riesling!
The real show-stopper, however, was getting to try two vintages of the Eroica Single Berry Select. A TBA-style dessert wine of miniscule production, it’s a treat to try one let alone two vintages. (BTW, TBA is German for delicious, rare, nectar-like Riesling that’s picked berry-by-berry.) The 2001 (seen on the right in the above photo) was poured first and I have to say I was astonished by the color. It had already taken on a much deeper, darker color than the 2007 poured next to it. It was the Wine of the Day for me.
This special event was part of a larger, summer-long celebration of Riesling. Whether it’s from Washington or anywhere else in the world, I cannot recommend Riesling highly enough as one of the finest, most age-worthy, food-friendly wines.
Full Disclosure: This tasting and lunch was provided by the winery.
I have to admit that I’ve been going a little crazy over this wine. (And I’m not the only one here; it’s a staff favorite as well.) And sure, there are a few obstacles to overcome when recommending this wine. Like, for starters, the name: 2010 Domaine des Cassagnoles Reserve Selection Cuvee Gros Manseng Cotes de Gascogne. Yikes! I’m already flummoxed. But let me council some patience.
Would it help to say, “Oh, it’s a Gros Manseng from Gascogny.” Umm…maybe not so much. But, as a champion of the obscure and delicious, I’d probably just mention that I love the white wines from Gascogny. Most are a cheap and cheerful blend of such grapes as the aforementioned Gros Manseng along with Ugni Blanc (!) and Colombard.
But this Gros Manseng distinguishes itself from the charming wines of Gascogny by having an unexpected golden richness and texture. And then it finishes very refreshing. For under $15, it’s hard to think of a wine that has so many layers and so much interest. What a pleasure to drink! I love finding wines that surprise you like the Cassagnoles. Every time I open a new bottle, I think, “Is this as good as I remember it?” And then I take my first (of many) sips and my response is always, “It’s even better than I remember it.”
Enjoy this wine with an ocean of crab and/or a pile of lobster rolls. Because you just saved all that dough on wine, right?
The name of the place is Esquin Wine Merchants, but we do love (and sell) some good beer as well. I recently attended a beer-themed lunch (can’t tell you how much I enjoyed typing “beer-themed lunch”) at Quinn’s that recharged my passion for beer and, delightfully, introduced to some unexpectedly excellent beer and food pairings.
As a wine guy, my brain has been programmed to think Muscadet whenever mussels are involved. It’s not a bad thought–especially when Pepiere is involved–but I was really surprised by how well one of the beers paired with mussels. I figured it would be the lightest-style beer (the lager or the Hefeweisen) but the mussels turned out to be sensational with the Orval Trappist Ale.
Another great pairing was the Samuel Smith Organic Cider with the Duck Terrine. The sweetness and acidity of the cider was a nice counterpoint to the richness of the terrine; duck is a meat that really lends itself to having a fruit component added. In this case, in liquid form.
This veal was served with a trio of beers (Samuel Smith Nut Brown Ale, their Oatmeal Stout, and the Ayinger Celebrator Bock) that were all complimentary with the dish. Definitely a heartier beer was in store for this very rich meat; I’d have to say the Stout and Bock were better by a hair.
Finally desert: an apricot and apple tart. It was served with the Lindemans Framboise, which I have to admit I find too sweet. But the tartness of the fruit seemed to tame the sweetness a bit and bring out the acidity of the Lindemans.
I left Quinn’s very full, and full of respect for how well beer can pair with great food. Am I giving up my Muscadet anytime soon? Um, no. Never! (In fact, I’ve got a bottle in my fridge right now.) But I was reminded that the world of beer has many of the qualities that make wine so compelling. There’s a rich history, full of great stories. And it’s delicious.
Full disclosure: Lunch was provided by the distributor and importer.