Domaine Barons de Rothschild (Lafite)-Chateau Paradis Casseuil Bordeax Blanc 2004

I should probably open the post with a warning; this particular bottle may not be produced anymore. The 2005 vintage is the last that I see any reviews for, and my bottle was from the vintage before that. The Lafite homepage lists only the Chateau Paradis Casseuil Bordeaux Rouge.

If the Bordeaux Blanc is no longer being produced this would be a shame; I found it to be one of the better, more approachable demonstrations of the Sauvignon/Semillon style.

In their words: ...

In my words:
This one's a little shy on the nose, but once it opens up you're going to get lovely fragrances of cantaloupe rind, lemon pith, and a light muskiness. There are lights scents of honey bracketing these aromas as well. The mouthfeel is soft and round. Pronounced flavors of fresh melon and honey coat the palate. The finish falls somewhere between medium and long.

This is a simple, gratifying wine, something ideal for summer salads.

Traveller's Tales #4: Frankfurt

Not so much a review, but instead a recommendation. Whilst in Germany I came across two beer drinks not normally found in the U.S.: the Radler and the Diesel.

The Radler was ubiquitous; not a pub in town didn't serve it. The taste tended to vary from pub to pub (I'm assuming this is due to slightly different proportions and different types of beer being used), but the basic recipe is a fifty/fifty mix of beer and Sprite (or 7up).

I don't drink a lot of soda anymore, in fact I find most carbonated drinks to be over-sweetened and cloying. On a gorgeous, clear-skied, seventy degree day in Frankfurt, however, the Radler was light and refreshing. It was easy enough to duck into a pub, have a Radler pint and then move on without feeling bloated and sluggish (which is not something you can say about all German beer experiences).

The Diesel is simply a fifty/fifty mix of beer and cola. This is more of an acquired taste, one it took a couple of tries to appreciate.

I've included a link to the Wikipedia article in the title of this post for those who may want to know more about these drinks and others of their type.

Also of interest was the German twist on the Snakebite (beer over cider). Once made, the bartender drizzled grenadine over the foam, which gradually worked it's way through the pint as you drank it. I found the kiss of sweetness that it added quite welcome and the bizarre pinkish color that developed was pretty neat.

Nettie hosts a white wine tasting party

Once all the guests arrived we discussed common flavors of white wines; I had a selection of spices/herbs out for everyone to smell and try. I wanted everyone to become familiar with terms I would be using throughout the evening, so when I said things like "lemon peel" or "nutmeg" they could recall the smell/taste. I also provided a hand out with the wines we would be trying so they could take notes.

We started off the evening with dried apricots and Schmitt-Sohne Blue Bottle Riesling. Very simple pairing and a mellow wine to start breaking in the palates.

Followed by Foodies Chardonnay with baked Brie and Pears. This is an unoaked Chardonnay, which I prefer, and paired with this savory dish - oh my! Everyone wanted the recipe.

For the "main course" Shrimp Scampi with Nobilo Sauvignon Blanc. Knowing that most of the ladies present were beginners in wine I wanted to ease them into the idea of an acidic drier white wine. On its own it was a little much for them, but paired with the Shrimp they saw how the wine and food truly work together to create a great dining experience.

And for dessert Pecan Tassies with Beviamo Moscato d' Asti. I love my Pecan Tassies, and served with a nice effervecent Moscato d' Asti it is just a fabulous way to end the meal. The cream cheese tart shell melts in your mouth as the pecans and brown sugar mingle with the light sweet fruitiness of the wine.

It was a fantastic three hour event! I cannot wait to prepare the next flight of wines for them and create the pairing menu.