I served the 2009 Darting "Durkheimer Hochbenn" Riesling Kabinett as an apertif over several days, but I really think some food would have helped this show a tad better. It was tasty, just seemed a bit stolid as an apertif. Not as heavily sweet as some Darting, but still could have used a bit more acidic lift for my tastes. B/B-
On the other hand, the NV Bernard Bremont Brut Rose was hurt by its pairing, pappardelle with a radicchio/bagna cauda sauce and fried egg
This is a drier fuller style of rose, and the dish and wine seemed to accentuate each other's bitter notes. However, after dinner (and on following night) this was a lovely rose Champagne.Fullbodied, ripe red fruit, mineral and toasting bread,. Dry,spicy, long. A-/B+
I finally got it right with putting the 2010 Chidaine Touraine Sauvignon Blanc with a salad of fried lemon, maitake, and calamari over baby arugula. Granny Smith, gooseberry, a little grass. Not an especially deep wine but nervy acidity, and its brightness the prefect companion to the food. Not a great wine, but fits right in. B
Tonight I was cooking, pork chops and mushrooms, with a mizuna/daikon sprout salad, leftover kale, and leftover potatoes. I went downstairs thinking Burg or Beaujolais, but came back with the 2009 Terre Nere Etna Rosso. This seems a little brawnier than last couple of vintages, but still on the light to medium side of things. A little hint of oak, but in background, red and black plum fruit, spice/herb, a little tannin. Nice wine, ok match. 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.
