Pork (cross posted on the Kitchen)

Which would you rather have with roasted pork with a garlic, citrus sauce?

JJ Prum Wehlener Sonenuhr Spatlese 2005

or

Domaine Bouchard Pere & Fils Savigny-Les-Beaune 2002

My sister is making dinner for the family, it's the last time we'll all be together before my brother heads off to Iraq, so I want something that will go well w/ the meat (she picked up a bottle of Rodney Strong PN to go with, blah).

I think they'll both probably go just fine, but I can't decide.

Not having tasted either of the wines, I would probably go with the Burgundy. Prüm is so terribly young. The Burg is also, but as it is "only" a S-lès-B I would imagine that would give more pleasure right now.

-O-

Just to be contrarian, I would try the Riesling. Tasting the 05 now would give you a chance to taste the beautiful primary fruit before the wine closes down, and might match really well with the pork and citrus. You might want to decant the Prum.

I guess I would decide by asking my wife if she felt like red or white wine with dinner.

I would be interested in hearing about either of the wines, so if you have a chance to post a note that would be great. I bought a few 2002 Bouchard wines but haven't opened any for a while.

Best,
Marc

Not having tasted either of the wines, I would probably go with the Burgundy. Prüm is so terribly young. The Burg is also, but as it is "only" a S-lès-B I would imagine that would give more pleasure right now.

-O-

Thanks for the feedback, Otto. Now you bring me to another question, though.

If I didn't have the Prum tonight with the pork I was going to have it on Thursday with Thai. However since you bring up it's youth, I have decided to hold off. The problem is that I've been storing it since purchase (about 4 months ago) in the fridge...is this going to ruin it? I had originally planned on drinking it sooner, not realizing that it would benefit from age. But now I'm concerned that the way I'm storing it may end up damaging it. Should I take it out of the fridge or just leave it in there? Will the temperature fluctuations be detrimental?

[David M. Bueker]

Drink the Prum. Drink the Prum. Drink the Prum!!!

Put the Prum in a decanter & let it blow off some youthful spritz/gas. The citrus in the sauce/glaze will not work with the Burg. It will sing with the Prum.

The 2005 Wehlener Sonnenuhr Spatlese is one of the more approachable Prums in a long time & is delicious right now with some decanting. (I had a 375 ml bottle a few months ago).

If for some reason you don't have it tonight then by all means have it with the Thai. 4 months in the fridge may have dried out the cork quite a bit, affecting the long term seal.

The 2005 Wehlener Sonnenuhr Spatlese is one of the more approachable Prums in a long time & is delicious right now with some decanting. (I had a 375 ml bottle a few months ago).

Wow! I thought Prüm never is approachable when young. Good to learn new things everyday. Sage advice on the cork also - thanks for saving me the time to type it up!

-O-

The 2005 Wehlener Sonnenuhr Spatlese is one of the more approachable Prums in a long time & is delicious right now with some decanting. (I had a 375 ml bottle a few months ago).

David, what are your thoughts on the '02's & '03's?

I've asked a friend who loves German wines over for Thai w/ the intention of drinking the '05 with her. So if I drink that tonight w/ the pork, then I'll have to find something to replace it for Thursday, but my wine store doesn't carry the '05, only '02 & '03.

I am making WAY too big a deal of this, aren't I?!

Wines from both grapes go well with pork. With this one I would go with the Pinot.

[David M. Bueker]

Wines from both grapes go well with pork. With this one I would go with the Pinot.

But the pork itself has very little to do with the wine matching. The saucing is the whole issue. Citrus is a much better match with the Prum. Now if it was dried cherries or somethign I would agree on the Burg.

[David M. Bueker]

The 2005 Wehlener Sonnenuhr Spatlese is one of the more approachable Prums in a long time & is delicious right now with some decanting. (I had a 375 ml bottle a few months ago).

David, what are your thoughts on the '02's & '03's?

I've asked a friend who loves German wines over for Thai w/ the intention of drinking the '05 with her. So if I drink that tonight w/ the pork, then I'll have to find something to replace it for Thursday, but my wine store doesn't carry the '05, only '02 & '03.

I am making WAY too big a deal of this, aren't I?!

If you can do a decant then you can drink the '02 or the '03. The '03 is one of the few that escaped the 2003 "flabbies" & if you give it a few hours in a decanter to blow off some steam (so to spek) then the extra richness of that vintage may well cut through the spicy/bold flavors of Thai better than the 2002 (which is slimmer/more classic).

Drink the Prum. Drink the Prum. Drink the Prum!!!

Dittoes.

Prum & pink pork [Ham, bacon] are a match made in Heaven.

Not sure about Prum and white/gray pork [tenderloin], but hey, it's Prum, dammit - how can you possibly go wrong?

[David M. Bueker]

Again, with pork loin or tenderloin (even chops) it's all about the flavors of the sauce/spice.

Go ahead and cook a piece of unseasoned pork - doesn't taste like much at all.

As the other have said, the sauce is the determining factor here. If it was a reduction of sour cherries or something, I'd drink the SLB. With citrus I think you gotta go with a white.

[David M. Bueker]

Gewurztraminer could be interesting, as could a full bodied Muscat. But those were not options. Heck I've had some Chablis from 2002 and 2005 that reminded me a lot of Alsatian Riesling (due to really ripe fruit) that might work as well.