You are the sommelier

And not it's time for a little game I like to call "You are the sommelier". The wife and kids are away at the grandparents and it's very nice and spring like outside so I am going to sit on my front porch with a plate of charcuterie and a glass of ___________________________. I'm feeling very riesling-y, though I'm willing to listen to suggestions but I'm feeling strongly about anything from the Vosges - east. I'm thinking more German accented but again you can make your case. I was planning on going over to MacArthur's here in DC since I can rarely get over there, though I can hit Schneider's really easily too. I'm not far from Cork but they don't have an online catalog.

What from these lists would you recommend to me:

http://www.bassins.com/wine/index.html

http://www.cellar.com/wine_countries.aspx

I'm not afraid of a residual sugar but there better be the acid to back it up. I'm not afraid of dry either. Kabinett - Auslese, Trocken/Halbtrocken/Sec don't matter to me. I go batty for aromatics. Many of my favorite wines I love to sniff as much as drink. I'm sold on JJ Prum and Heyman-Lowenstein. As noted elsewhere I think the base level Trimbach Rieslings are a bust. Keep me under $40. Crusty bread, powerful salame, nutty cheeses, and I wouldn't be shocked if an olive or two appeared.

Get your tastevin out.

Well, I guess you wouldn't consider artisanal Lambrusco (but it really does well with charcuterie).

I had the 09 Adam Hofberg Kabinett again last night, $25 on Bassins list, $25 is a decent price, very nice wine.
The Nikolahof Hefeabzug GV is usually a nice wine.

Rose.
Best, Jim

Lambrusco and Rose. Interesting. I don't know from the Adam so that might be worth a flyer.

A little late jumping in. I almost always visit MacArthur's when in town, partly because of their German and Burgundy choices. I would suggest the Gunderloch Nackenheimer Rothenberg Spatlese because I am fond of Gunderloch wines. It should be aromatic. If you haven't had Gunderloch wines before you owe it to yourself to try them. The Spatlese makes the under $40 cut. (Actually Lambrusco and Rose' don't sound like bad choices for the meal you have in mind but Riesling will also work.)

Rose is a fine idea. Problem would be that availability, most 2010s haven't begun to arrive yet. Personally I drink almost all roses in about 6 months (I do actually try to age Cotat and LdH, but former gets sucked down due to my lack of resolve, and latter isn't really the rosado for this type thing).
But rose bubbly would be a fine idea!
Only Lambrusco (I was serious) on Bassins list that I saw was Ceci, who have ok rep, but that's I think a rather large concern.
I too like Gunderloch,

I'd look for either the 2009 Donnhoff Estate Riesling (16.99) or Leistenberg Kabinett (22.99) from MacArthurs.

Alternatively, *anything* from the list of 2009 Meulenhofs.

Well, I guess you wouldn't consider artisanal Lambrusco (but it really does well with charcuterie).

My instant thought as well - ticks all the boxes

I had the 09 Adam Hofberg Kabinett

I'll take a bottle of that. What's the corkage fee at this website anyway?

Reporting in from the porch. Duck Baker is on the player, I've assembled a decent loaf of crusty rye, some Meadow Creek Grayson (a weak spot for me, I try to make it fit with anything), a generic Manchego, a some sort of soft Asiago? sugar peas, Creminili soprassata, and a melange of olives. I told my boss my plan and he said I should really be done Cote du Rhone or somesuch. Pshaw!

The wine is won, won, wondeful. Pale, with a sweet, almost brown sugary aroma. Light but fun. Somewhere between Ingrid Bergman and Mae West. I'm not sure what kind of cardinal direction that is but who cares. There's some tropical fruit playing in the glass so I've put on a Hawaiian shirt to help rush the season. There's a very nice zip of acid which is doing a very nice Astaire & Rogers with the fruit and sweetness. Speaking of Rogers I swear there's a bit of ginger in there too.

Dale, I'm going to leave you an extra large tip.

http://www.youtube.com/watch?v=9PfuoI7LIfA

Ameztoi txakoli from MacArthur's; get two bottles from your forty bucks, and you'll have a leftover five. Then, invite me!

I have a very good friend who lives over in the Basque country. He's always bring over the txakoli but I somehow never get to sample it.

Hey, aren't you supposed to be shilling your own wares? I almost stopped by Ace which is the only place in town with the ESJ.

You're still invited over. I've got plenty of room and if I eat all of this cheese I'll start fermenting myself.

I officially declare the Adam as must have wine with the one caveat that the bottles seem to have a hole in the bottom.

... some Meadow Creek Grayson (a weak spot for me, I try to make it fit with anything) ...

I like cheese of almost any type, the smellier the better (Morbiere, Epoisse), but when tried the Grayson I purchased at an Alexandria, VA Whole Foods (I think) because it was a prize winner of some sort, it was absolutely inedible. Powerful, rotten, penetrating stink that I was unable to overcome or appreciate. Is that really the way it is, or did I just get a bad one?

... some Meadow Creek Grayson (a weak spot for me, I try to make it fit with anything) ...

I like cheese of almost any type, the smellier the better (Morbiere, Epoisse), but when tried the Grayson I purchased at an Alexandria, VA Whole Foods (I think) because it was a prize winner of some sort, it was absolutely inedible. Powerful, rotten, penetrating stink that I was unable to overcome or appreciate. Is that really the way it is, or did I just get a bad one?

It is a cheese of a very, very powerful funk.

I do know that they did have a problem in production (infection?) and their wares were unavailable for a time. Maybe your example was from this period, though it would seem odd for Whole Paycheck to be carrying it with this being an issue.

That said it still is a fromage with atomic funk.

1) I know of no finer wine with charcuterie than Beaujolais.

2) Translation question:

I am unsure as to how familiar the man in the street is with the word "charcuterie".

Which word would be best in your opinion for, let's say, a back label:

a) charcuterie
b) cold cuts
c) delicatessen meats

Thanks for your input,
Best regards,
Alex R.

Txakoli.

Just posted on the UK forum by Tom C....>

http://www.wine-pages.com/features/Txakoli.htm