Last year Betsy stumbled across a cooking show on PBS featuring Kylie Kwong, a Chinese-Australian chef. She liked the show and made a few dishes which turned out well. So I got her KK's cookbook for Christmas. We've had multiple recipes from it the last 2 nights:
Tuesday chicken wings with oyster sauce, fried rice, and baby bok choy. 2 Rieslings made an appearance
2001 Carl Schmitt-Wagner "Longuicher Maximiner Herrenberg"Auslese (AP #18) (Mosel-Saar-Ruwer)
Not a producer that I really know, but a solid performance. I worried that it might be too sweet, but it's actually showing nice sugar/acid balance, floral nose, lots of petrol over yellow pit fruits, more graceful than powerful. Good length, petrol more intense on day 2. Holds up well. B+
2008 Selbach-Oster Zeltinger Himmelreich "Anrecht" Spatlese
Hey, occasionally someone other than Salil gets to rave about this. Clean white peach fruit laced with citrus, excellent nervous acidity, good length. Fresh, lovely, a real delight. Maybe even better on day 2. A-
Last night she made stir-fired duck breast with 5 spice, steamed silken tofu with spinach and garlic, mushroom/arugula/fennel salad, and steamed shrimp wonton (Dave declared while he liked previous night a lot, this was his dream meal. I declared it might be my dream meal if I wasn't doing the cleanup!).. We had the leftover Rieslings, but Dave prefers red and I thought the duck could use some. Didn't want to go with pricey Burgundy with those spices, so turned to $15 Bordeaux. Opened the 2005 Quintessence de Peybonhomme (1er Cotes de Blaye). Nose of crushed berries accented with just a little vanilla, on palate a combo of cassis and redder fruits (plums). Light tannins, good length. Solid example of satellite Bordeaux, not profound but satisfying. 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.