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A bit disappointed - Printable Version

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- barnesy - 08-18-2001

1999 Rex Hill Dry Riesling Maresh Vineyard, Willamette Valley

When I tasted this baby at the winery/vineyard, I thought I had found a good Dry Oregon Riesling that might compare with an Alsatian. I tasted this at Maresh Red Barn. They don't have a winery, but grow for Rex Hill, and Rex Hill bottles some wines for Maresh and Maresh puts their own label on them. They also have their own tasting room.

Anyways, the wine had good fruit, quite a bit of acid (especially for an Oregon Riesling) and a bit of mineral on the finish.) I thought this would be perfect with my honey curry chicken, which has curry and cayane for spice, giving it a bit of bite. The back label even says its good with "spicey asian dishes." It wasn't horrid, but it just flared up the spice too much. I think the problem is that it just had too much alcohol at 13% without enough of the other elements to balance it when the spice was added.

It still would be a good food wine for a light white fleshed fish or some unspiced chicken. Its just not as versatile as I was hoping. A good effort in dry rielsing from the Northwest, but not yet equal to French or Greman.

Barnesy


- Thomas - 08-18-2001

Barnsey, you point out something interesting. Many talk about spicy Gewurztraminer or Riesling as good with spicy food, but many times I have found this not to be the case. It is the fruitiness of Riesling that does well with spicy food, and it is the spiciness of Gewurztraminer that does well with fatty sausages or sour-sauerkraut.

This is a case where opposite does better than sameness, which is of course the reason for successful marriages (and I mean human ones too).


- barnesy - 08-18-2001

It wasn't a spicey riesling though. It just maybe wasn't as fruit forward as it needed to be with this dish, which allowed the alcohol to be too much. Then again, my brain could be somewhere else.

Barnesy