WTN: Mencia, regional Riesling, cheap GV

Sunday we had leftover poulet au Riesling, along with a salad and my first cooked cucumber dish, a crispy cukes and lemon. Another Riesling was sacrificed, the 2006 Selbach Bernkasteler Kurfurstlay Riesling.
OK, what am I doing with a grosselage wine (and a non-pradikat one at that)? I was $5 under a free shipping limit, chose this $8 wine. Better than I expected - some decent peach and lemon fruit, a slight mineral edge, good acidity, not too sweet. No finish whatsoever. Not a bad value. B-/C+

Last night Betsy made a Bolognese sauce, I went to get a Chianti, came up with the 2006 Descendientes de Jose Palacios "Petalos" Bierzo. This is a bigger riper wine than my only previous Bierzo Mencia. Floral nose with a little toasty oak note (not too much), high acidity, rather evident tannins. Fruit is black cherry and blackberry, with some notes of pepper and cloves. I find tasty and unusual- kind of St. Joseph meets Grignolino- but Betsy is less enthused. The acidity makes it a good food wine, but the tannins are too much for this dish. I might put on "buy again" list on my own, but I mostly drink wines with my wife, so won't rebuy this one. B/B+

For her sauce Betsy needed a dry white, opened the 2004 Geyerhof "Rosensteig" Grüner Veltliner (Kremstal). I tried a glass later- this appealed to me a little more than in past, either the time opened or a few extra month aging has done this good. Still a higher-acid citric wine, but the edges have rounded a bit. Some pea and floral notes. A fine buy at $5 closeout! B

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

[David M. Bueker]

The Selbach regionals are almost always good wines. Nothing exciting, but good wines.

my first cooked cucumber dish, a crispy cukes and lemon.

Although not my usual way of preparing cucumber, sauteed and finished with lemon is one of my main options for cooking it, and quite tasty.

I can see the match with a non-pradikat or tart German riesling very well..

David, I think it was comments from you that induced me to buy. A decent value at $8, even better if I think of it as better than free- since it put me over Astor's free shipping limit!

Rahsaan, what do you normally do with cukes? This is first time I ever cooked cucumber. I had actually intended on a recipe involving cream and butter, but then discovered we didn't have fresh dill as I thought. I'm not a big cucumber fan- will add to a salad if there, but don't normally buy- but liked better cooked than raw.

The Petalos was good on day 2, seemed more rounded and Betsy liked more.

Rahsaan, what do you normally do with cukes? This is first time I ever cooked cucumber. I had actually intended on a recipe involving cream and butter, but then discovered we didn't have fresh dill as I thought. I'm not a big cucumber fan- will add to a salad if there, but don't normally buy- but liked better cooked than raw..

"Normally" I do a lot of things, I like it for the cool crunch and will marinate into various kinds of quick pickles.

Cooking, I often chop and include in rice or couscous.

Or, I sautee and/or cook on low heat until it turns completely soft, then flavor with citrus and herbs (this one was an Alice Waters "recipe" - if you can call it that, where I first got the idea).