My wife is making one of her “patented” dishes for dinner tonight, in this case boneless pork chops on a bed of mushrooms (both currently being marinated in white wine, in this case some 2006 Pepiere Clos de Briords), then topped with a mixture of extra sharp cheddar cheese and bread crumbs before baking. I always like to try something assertive from the white side of the house with this dish. She’ll be having that same Clos de Briords as her dinner beverage, but I decided to break out a couple seldom-seen wines, in this case two Austrian Zierfandlers. First up:
2004 Spaetrot Gebeshuber Zierfandler Modler Privat
Light yellow-white in the glass, with that white fruit cocktail over slate nose that I sometimes get from Austrian riesling. If I had to pick the most prominent fruit in this cocktail, it might be the tartness of a granny smith apple.
On the palate, this wine is bone dry, with a deceptive full-bodied effect on entry, featuring nice acidity & minerality. If one has to criticize, I would say that the wine has a shortish finish, but all-in this is a very nice package, and I’m looking forward to checking it out with some food.