In article >,
"Dee Dee" > wrote:

> "Lawrence Leichtman" > wrote in message
> ...
> > In article >,
> > "Dee Dee" > wrote:
> >
> >> >
> >> > I have had Monkey Bay, and there is still one more bottle remaining in
> >> > my cellar. If I had all of my hair, I would be able to test your
> >> > reaction empirically. ;-) To me, it is an good example of how vastly
> >> > different NZ SB can be when produced by different wine makers with
> >> > different objectives.
> >> >
> >> > Godzilla
> >>
> >> A wee update on Kim's. We had the rest of the bottle tonight with dinner;
> >> I
> >> had about 2 oz.. It didn't taste as startling as last night. We had
> >> baked
> >> pork chops with sauerkraut; could have made some difference, I don't
> >> know.
> >> Dee Dee
> >
> > I find the taste of sauerkraut ruins wines like SB. That is why there
> > are Alsatian wines such as a Pinot Gris that cut through the sauerkraut
> > for me.
>
> Do you mean that there are Alsatian wines that were created just to cut
> through sauerkraut just for YOU?
> Dee Dee

Not for me LOL. The wines seem to go best with the traditional foods of
Alsace that are often pork based and include sauerkraut.