5 WINES PAIRED WITH BLUE SMOKE BARBEQUE - MMP (2/28/2012)
Our local wine group got together to sample 5 wines paired with 5 different dishes from Blue Smoke Barbeque Restaurant.
N.V. Veuve Clicquot Ponsardin Champagne Brut Rosé w/ Fried Chicken Thighs
The color was a blend between pink and orange and had a fine stream of bubbles rising through glass. The nose was a bit yeasty and the fruit struggled to come through. After tasting with chicken I got notes of pear nad apple and aven more so after a few bites of coleslaw, made in a vinegar style. The vinegar brought out the fruit and found it worked well with the champagne. On its own, it was a bit one dimensional.
2005 Albert Boxler Riesling Grand Cru Brand w/ Babypack Pork Ribs
Nose of green apple, green melon - some got a plastic note. Alcohol at 13.5%, but didn’t feel it. Acidity was prevalent and cut right through the pork ribs. There was a tiny bit of effervescence - maybe a bit young at this time. The group was in conversation and not much else was discussed, but this went down fast and was the first bottle finished, so that in itself, says this wine showed well.
2008 Andrew Rich Pinot Noir Knife Edge w/ pulled pork
The nose had some funk on it and seemed closed. some forest floor and mushroom notes along with some candied violet. The taste was more on the plush side but not overtly fruity. I did get cherry liquor, the violets and some burnt notes of what I can’t remember, but remember that note. I think the finish was thin. This may be in a dumb phase and would like to try it a few years later.
2004 Domaine Jasmin Côte-Rôtie w/ Lean Brisket
on the nose we got leather, tobacco and some kirsch and a healthy dose of white pepper. On the palate- notes of tarry, peppery fruit, some vegetal flavors, but mild. The fruit struggled to shine through and was over powered by its tannic structure and acidity. I fear this wine is done and will do downhill and become more about the acidity with little fruit. Interesting to try again in 5 years.
2006 Heitz Cellar Cabernet Sauvignon w/ Texas style Salt and Pepper Beef Ribs
big nose of berries and cherry. very dark color. smells very rich - especially atfer cote rotie. The wine was full on the palate. some sweet tannins are noticeable - will improve a little more with time. A bit simple and round, but it went well with teh spicy beef ribs, so was enjoyable.
I left stuffed and thought the Boxler showed the best. A good night for sure.
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