Domaine Weinbach: Choosing and pairing dilemma - please help!
Here's the scoop: I've got a craving to open one of our Weinbach bottles for a dinner with friends. In looking through what we have, I realise we've got a nice little quasi-vertical going:
1998 Cuvée Sainte-Catherine L'Inédit! Riesling Grand Cru Schlossberg
2004 Cuvée Sainte-Catherine L'Inédit! Riesling Grand Cru Schlossberg
2008 Cuvée Sainte-Catherine L'Inédit! Riesling Grand Cru Schlossberg
2005 Cuvée Sainte-Catherine Pinot Gris
2008 Cuvée Sainte-Catherine Pinot Gris
So, fellow Alsace lovers: What would you choose to serve, and what would you serve it with? It's only four of us, so probably don't want to open more than two.
Two scallop dishes have been going through my head:
Seared scallops with cauliflower-Fuji apple puree and mushroom duxelles (am hesitating on saucing here - have made it with a Sherry beurre blanc which was very nice, but perhaps not the thing here)
Seared scallops with coconut risotto cakes, Thai green curry sauce and mango salad
I also LOVE Pinot Gris with pork dishes - maybe a slightly sweet-spicy take on jerk-flavoured loin?
And just to throw a wrench into things, I'm suddenly curious as to how the cauliflower/mushroom scallop dish would fare with a Chassagne-Montrachet, of which we have several (Bruno Colin, Philippe Colin, Vincent Girardin). A cross-regional tasting, perhaps?
Have had the 05,06,07 L'Inedit and put it at the top of my Alsace choices.Scallops are great and frog leg's provencal would work beautifully as well. Would serve with the old and new of the Rieslings. If doing the pork with pinot gris, consider slow cooking Boston Butt, the neck with some aromatics and a bit of honey.Always found Faller had PG that were a bit tighter than some other more effusive ones, as Z-H
Yep, I've gone totally in favour of the Thai scallops and will open the '98 and '08 Rieslings. Hadn't thought of a tarte flambee (was actually going out of Alsace for a chestnup soup with sherry), but that's perhaps because I've yet to have a stellar one. Might have to dig around in my cookbooks and see. We'll be starting the evening with cremant d'Alsace (Andre Kientzler) - would you keep that through the tarte?
Ooooo, then I could open a Schoech or Preiss vendanges tardives to have with cheese, to complete the evening in Alsatian beauty. :o)