WTN: Trockens,Bebame, Montille, Schiopetto

Some friends and their pup joined us for dinner. They brought an appetizer of lobster tail with a soy dipping sauce; Betsy made a scallop/grapefruit crudo, char siu, brown rice, and asparagus

2012 von Winning Trocken Riesling
Tasty, I’d say just off dry to my tastes, lime and ginger, good length, fine value. B+

2010 Friulano
Maybe I made a mistake pairing this with the crudo, but it seemed flat and one dimensional. C+

2012 Bebame red
This isn’t an ESJ wine but there is some connection. Spicy, peppery, bright berry fruit in a lighter styled package, quite fun! B+/B

Monday we reheated some of Salil’s dal from Saturday, with spaghetti squash (with a caper/tomato dressing), roasted cauliflower, and arugula. Wine was


2012 Falkenstein “Niedermenninger Herrenberg” Kabinett Riesling Trocken. Pretty, maybe a hair lighter than the von Winning, slate and bright citrus. B+/B

Last night cod poached in a chipotle/kale/chickpea broth and roasted broccoli. I had originally planned on a wine poach, and my Chardonnay choice for that wasn’t best match for the spiciness. But the 2009 Deux Montille Bourgogne was fine on its own - pear and apple fruit, a hint of minerality, good acids for a ripe year. 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]

Every 2012 Von Winning I have tried has been excellent.

Bebamé is produced under the auspices of theAHA Wine Company in Portland Oregon (husband and wife team of Don Heistuman, and Jayme Armstrong), from Cabernet Franc and Gamay grapes grown in the Apple Hill district (primarily) in El Dorado County, in the upper elevations of the Sierra Nevada foothills. I am the consulting winemaker; I monitor the vineyards, and direct the production.

[David M. Bueker]

Well la di da Mr. Edmunds. That is quite the title "consulting winemaker."

yeah, but what's in a name, right?

Well la di da Mr. Edmunds. That is quite the title "consulting winemaker."

Well, I have a trade of my own. I suppose I am the only one in the world. I'm a consulting winemaker, if you can understand what that is. Here in California we have lots of industrial winemakers and lots of artisanal ones. When these fellows are at fault, they come to me, and I manage to put them on the right scent. They lay all the wines before me, and I am generally able, by the help of my knowledge of the history of wine, to set them straight

Sir Arthur Conan Doyle, "A Study in Purple"

Mark Lipton

elementary, n''est-ce pas?

Well la di da Mr. Edmunds. That is quite the title "consulting winemaker."

If he's a winemaker and he consults, isn't he a consulting winemaker?

Thanks Steve, knew there was some connection. I needed something to put me into free shipping at Astor and searched "Edmunds", and this came up. Of course, the label has a familiar aesthetic as well.

I had absolutely no hand in the label, though

I guess not that similar, but still an aesthetic similarity in my mind

[David M. Bueker]

Something very 80s about a black and white drawing on a label for something made by AHA Wines.

Wine down the rabbit hole, I like it.

[Jenise]

Dale, more information on the scallop-grapefruit crudo? I've combined seared scallops with a warm grapefruit reduction, and it's terrific. Never thought about going crudo with the combo before--sounds enchanting.

Just grapefruit (supremes) and fish. Crudo is just sashimi, not marinating.
Idea from here:
http://www.nytimes.com/interactive/2014 ... Fnewest%2F

[Jenise]

Thanks for the link, I'll take a look.

That is quite the title "consulting winemaker."

And the Jeopardy question is: "What do Steve Edmunds and Michel Rolland have in common?"