We're having chicken kiev tomorrow for dinner and need some wine
suggestions?
White or red? Price is no problem.
Your thoughts please.

Rick Dalderis wrote:

> We're having chicken kiev tomorrow for dinner and need some wine
> suggestions?
> White or red? Price is no problem.
> Your thoughts please.

Krug Brut Champagne, if price is no object.

Godzilla

Rick Dalderis wrote:

> We're having chicken kiev tomorrow for dinner and need some wine
> suggestions?
> White or red? Price is no problem.
> Your thoughts please.

Krug Brut Champagne, if price is no object.

Godzilla

On Sat, 24 Jul 2004 13:45:04 GMT, "Rick Dalderis"
> wrote:

>We're having chicken kiev tomorrow for dinner and need some wine
>suggestions?
>White or red? Price is no problem.
>Your thoughts please.
>
I'd say white and my own preference would be a chardonnay, preferably
a Burgundy such as Mersault or one of the hyphenated-Montrachets.
Chablis might work for me as well. I wouldn't do any of the crisper or
flintier or citrusy varietals of white.

If folks like red, then a Beaujolais cru or one of the lighter styles
of Pinot Noir.

But, of course those are just my seeds thrown before this august group
to see what sprouts.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
Smithsonian Institution Press
ISBN #1-58834-103-8

On Sat, 24 Jul 2004 13:45:04 GMT, "Rick Dalderis"
> wrote:

>We're having chicken kiev tomorrow for dinner and need some wine
>suggestions?
>White or red? Price is no problem.
>Your thoughts please.
>
I'd say white and my own preference would be a chardonnay, preferably
a Burgundy such as Mersault or one of the hyphenated-Montrachets.
Chablis might work for me as well. I wouldn't do any of the crisper or
flintier or citrusy varietals of white.

If folks like red, then a Beaujolais cru or one of the lighter styles
of Pinot Noir.

But, of course those are just my seeds thrown before this august group
to see what sprouts.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
Smithsonian Institution Press
ISBN #1-58834-103-8

On Sat, 24 Jul 2004 13:45:04 GMT, "Rick Dalderis"
> wrote:

>We're having chicken kiev tomorrow for dinner and need some wine
>suggestions?
>White or red? Price is no problem.
>Your thoughts please.
>
I'd say white and my own preference would be a chardonnay, preferably
a Burgundy such as Mersault or one of the hyphenated-Montrachets.
Chablis might work for me as well. I wouldn't do any of the crisper or
flintier or citrusy varietals of white.

If folks like red, then a Beaujolais cru or one of the lighter styles
of Pinot Noir.

But, of course those are just my seeds thrown before this august group
to see what sprouts.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
Smithsonian Institution Press
ISBN #1-58834-103-8

Ed,
Thanks for your seeds...
Rick




"Ed Rasimus" > wrote in message
...
> On Sat, 24 Jul 2004 13:45:04 GMT, "Rick Dalderis"
> > wrote:
>
> >We're having chicken kiev tomorrow for dinner and need some wine
> >suggestions?
> >White or red? Price is no problem.
> >Your thoughts please.
> >
> I'd say white and my own preference would be a chardonnay, preferably
> a Burgundy such as Mersault or one of the hyphenated-Montrachets.
> Chablis might work for me as well. I wouldn't do any of the crisper or
> flintier or citrusy varietals of white.
>
> If folks like red, then a Beaujolais cru or one of the lighter styles
> of Pinot Noir.
>
> But, of course those are just my seeds thrown before this august group
> to see what sprouts.
>
>
> Ed Rasimus
> Fighter Pilot (USAF-Ret)
> "When Thunder Rolled"
> Smithsonian Institution Press
> ISBN #1-58834-103-8

Ed,
Thanks for your seeds...
Rick




"Ed Rasimus" > wrote in message
...
> On Sat, 24 Jul 2004 13:45:04 GMT, "Rick Dalderis"
> > wrote:
>
> >We're having chicken kiev tomorrow for dinner and need some wine
> >suggestions?
> >White or red? Price is no problem.
> >Your thoughts please.
> >
> I'd say white and my own preference would be a chardonnay, preferably
> a Burgundy such as Mersault or one of the hyphenated-Montrachets.
> Chablis might work for me as well. I wouldn't do any of the crisper or
> flintier or citrusy varietals of white.
>
> If folks like red, then a Beaujolais cru or one of the lighter styles
> of Pinot Noir.
>
> But, of course those are just my seeds thrown before this august group
> to see what sprouts.
>
>
> Ed Rasimus
> Fighter Pilot (USAF-Ret)
> "When Thunder Rolled"
> Smithsonian Institution Press
> ISBN #1-58834-103-8

"Rick Dalderis" in news:AJtMc.22223$8_6.17615@attbi_s04...
> We're having chicken kiev tomorrow for dinner and need some wine
> suggestions?
> White or red? Price is no problem.
> Your thoughts please.

Used to make this quite a bit in the 1970s and still do it just
occasionally. Let me see. Lively Beaujolais served the purpose very well
(the meatier ones if possible rather than the newer "banana" or "pear-drop"
style recently discussed herein). Nice round red Burgundy (Côte de Beaune)
once or twice. Lots of wines ought to pair with it in my opinion, except
red ones that are inky and sprawling all over everything like a big
overeager dog; or immature with hard tannins.

(BTW there are different schools of seasoning the herb butter. I found my
best results with a lemon-rosemary combination, after trying several. Work
lemon juice and parsley into some sweet butter that is as fresh as possible.
Form into sticks, about 2cm diameter, by placing on plastic film or wax
paper and rolling up; chill to harden. Pound the chicken breast filets,
then sprinkle with chopped rosemary and salt, add a piece of the herb butter
cut to length, roll up and seal, flour, egg, coat with breadcrumbs, cool for
a bit to set the coatings, then fry in hot deep fat. It's important not to
use too much rosemary or it overwhelms, nor too little salt, which is
seasoning the whole chicken piece. I have also heard of people baking these
chicken rolls but that would give a very different effect. They need to
cook fast, the outside will be crisp, the butter will spurt out then the
roll is cut, releasing the lemon and herb aromas. The savory herb butter
takes well to a very simple foil like plain sticky sushi-type rice. -- For
what it's worth.)

Max

"Rick Dalderis" in news:AJtMc.22223$8_6.17615@attbi_s04...
> We're having chicken kiev tomorrow for dinner and need some wine
> suggestions?
> White or red? Price is no problem.
> Your thoughts please.

Used to make this quite a bit in the 1970s and still do it just
occasionally. Let me see. Lively Beaujolais served the purpose very well
(the meatier ones if possible rather than the newer "banana" or "pear-drop"
style recently discussed herein). Nice round red Burgundy (Côte de Beaune)
once or twice. Lots of wines ought to pair with it in my opinion, except
red ones that are inky and sprawling all over everything like a big
overeager dog; or immature with hard tannins.

(BTW there are different schools of seasoning the herb butter. I found my
best results with a lemon-rosemary combination, after trying several. Work
lemon juice and parsley into some sweet butter that is as fresh as possible.
Form into sticks, about 2cm diameter, by placing on plastic film or wax
paper and rolling up; chill to harden. Pound the chicken breast filets,
then sprinkle with chopped rosemary and salt, add a piece of the herb butter
cut to length, roll up and seal, flour, egg, coat with breadcrumbs, cool for
a bit to set the coatings, then fry in hot deep fat. It's important not to
use too much rosemary or it overwhelms, nor too little salt, which is
seasoning the whole chicken piece. I have also heard of people baking these
chicken rolls but that would give a very different effect. They need to
cook fast, the outside will be crisp, the butter will spurt out then the
roll is cut, releasing the lemon and herb aromas. The savory herb butter
takes well to a very simple foil like plain sticky sushi-type rice. -- For
what it's worth.)

Max

In news:AJtMc.22223$8_6.17615@attbi_s04,
Rick Dalderis > typed:

> We're having chicken kiev tomorrow for dinner and need some
wine
> suggestions?
> White or red? Price is no problem.
> Your thoughts please.


If price is no problem, how about a 1978 DRC Montrachet?

See http://www.forbes.com/2003/11/19/cx_np_1119feat.html

"The world's most expensive bottle of wine that could actually be
drunk today is also the most expensive wine ever sold in America,
a Montrachet 1978 from Domaine de la Romanée-Conti that was
hammered down at Sotheby's in New York in 2001. The lot of seven
bottles fetched $167,500, or $23,929 per bottle."

;-)

--
Ken Blake
Please reply to the newsgroup

"Rick Dalderis" > wrote in message
news:AJtMc.22223$8_6.17615@attbi_s04...
> We're having chicken kiev tomorrow for dinner and need some wine
> suggestions?
> White or red? Price is no problem.
> Your thoughts pleas
>
Well I would do Benziger Carneros Chard USD 12. It is big, oaky and a bit
over the top. Great USA Chard for the money. A crowd pleaser. But even
better would be Bonny Doon's Pacific Rim Riesling. Riesling is the way to
go. Selbach makes a "dry riesling" much like Bonny Doon. Yes, the more I
think about it, Riesling is the way to go.

Rich

"Rick Dalderis" > wrote in message
news:AJtMc.22223$8_6.17615@attbi_s04...
> We're having chicken kiev tomorrow for dinner and need some wine
> suggestions?
> White or red? Price is no problem.
> Your thoughts pleas
>
Well I would do Benziger Carneros Chard USD 12. It is big, oaky and a bit
over the top. Great USA Chard for the money. A crowd pleaser. But even
better would be Bonny Doon's Pacific Rim Riesling. Riesling is the way to
go. Selbach makes a "dry riesling" much like Bonny Doon. Yes, the more I
think about it, Riesling is the way to go.

Rich

Salut/Hi Rick Dalderis,

le/on Sat, 24 Jul 2004 13:45:04 GMT, tu disais/you said:-

>We're having chicken kiev tomorrow for dinner and need some wine
>suggestions?
>White or red? Price is no problem.
>Your thoughts please.

Only problem with Chicken Kiev is that it is often made with a VERY garlicky
butter. If you do that, all bets are off. Otherwise:-

If you like a white with chicken (I do) Chateau Burbank Chardonnay 2000
If you like red with chicken (I do) Chateau Burbank Pinot Noir 2000

OK, so Tom's a friend of mine, but his wine's glorious and would complement
that sort of dish to perfection. I see burgundian style wines as being good
complements.


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Salut/Hi Rick Dalderis,

le/on Sat, 24 Jul 2004 13:45:04 GMT, tu disais/you said:-

>We're having chicken kiev tomorrow for dinner and need some wine
>suggestions?
>White or red? Price is no problem.
>Your thoughts please.

Only problem with Chicken Kiev is that it is often made with a VERY garlicky
butter. If you do that, all bets are off. Otherwise:-

If you like a white with chicken (I do) Chateau Burbank Chardonnay 2000
If you like red with chicken (I do) Chateau Burbank Pinot Noir 2000

OK, so Tom's a friend of mine, but his wine's glorious and would complement
that sort of dish to perfection. I see burgundian style wines as being good
complements.


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

"Rick Dalderis" > wrote in message news:<AJtMc.22223$8_6.17615@attbi_s04>...
> We're having chicken kiev tomorrow for dinner and need some wine
> suggestions?
> White or red? Price is no problem.
> Your thoughts please.

Although it's not a price-is-no-object sort of suggestion, I might be
inclined to split the difference and find a nice dry rosé. Rosés work
very well with salty food, including the ham that is involved here.

- Mark W.

"Ken Blake" in ...
> In news:AJtMc.22223$8_6.17615@attbi_s04,
> Rick Dalderis > typed:
>
> > We're having chicken kiev tomorrow for dinner
> > and need somewine suggestions?
> > White or red? Price is no problem.
> > Your thoughts please.
>
> If price is no problem, how about a 1978 DRC Montrachet?
> . . .
> "The world's most expensive bottle of wine that could actually
> be drunk today is also the most expensive wine ever sold in
> America, a Montrachet 1978 from Domaine de la
> Romanée-Conti that was hammered down at Sotheby's in
> New York in 2001. The lot of seven bottles fetched $167,500,
> or $23,929 per bottle."
>
> ;-)

What have I said about boom-time prices for brand-name "trophy" wines?

I've had that 1978 a couple of times, in 1985 and in 1993, at least. (In
1993 we were still waiting for the 1978 DRC reds to open up. God knows I
even have the tasting notes, somewhere.) It cost nothing like such money on
release -- which is here demonstrated, yet again, to be the time to buy
wines.

A friend of mine who is a sincere wine enthusiast but not a wine "geek" (and
no trophy buyer) happened somehow to get a dozen of the DRC Montrachet one
year. She lives in southern California. At the time, the allocation for
the western US, perhaps the entire US, was very limited and she ended up
with some fraction of it even though she is not, as I say, in the habit.
Then The French Laundry, a restaurant in northern California some 700km from
her and very popular, planned an event requiring a complete vertical set of
this wine (same wine, different years). As she described it to me, the
particular year she had was hard to get, someone at the restaurant reached
the importer and thence her, and requested to buy some of her wine. She
offered to sell, conditioned on guarantees of a reservation a year for ten
years (the restaurant is, as I said, very popular, and hard to get into
now). She said she did not hear back from the restaurant. I said she had
asked too much, in my opinion. While this is not a commodity situation with
a going market price, still that is a lot to ask of a restaurant for what
was I believe just one or two bottles. Next time she may ask less.

On another forum an enthusiast cited a recent claim by a well-known US wine
critic that many other good bottles can be bought for the price of one
current-release Montrachet. I am surprised to see this raised as an
argument, other than to newbies: Montrachet has often been the most
expensive white wine made, therefore an unlikely example for the
value-minded, even without auction prices. The price of lead DRC Burgundies
was a cliché long before that same critic began publishing. A similar point
was made in 1750, Aubert de Villaine of DRC was quoted to say. (I hope that
he is doing well by the way, I have not heard for some time of his health.)

"Ken Blake" in ...
> In news:AJtMc.22223$8_6.17615@attbi_s04,
> Rick Dalderis > typed:
>
> > We're having chicken kiev tomorrow for dinner
> > and need somewine suggestions?
> > White or red? Price is no problem.
> > Your thoughts please.
>
> If price is no problem, how about a 1978 DRC Montrachet?
> . . .
> "The world's most expensive bottle of wine that could actually
> be drunk today is also the most expensive wine ever sold in
> America, a Montrachet 1978 from Domaine de la
> Romanée-Conti that was hammered down at Sotheby's in
> New York in 2001. The lot of seven bottles fetched $167,500,
> or $23,929 per bottle."
>
> ;-)

What have I said about boom-time prices for brand-name "trophy" wines?

I've had that 1978 a couple of times, in 1985 and in 1993, at least. (In
1993 we were still waiting for the 1978 DRC reds to open up. God knows I
even have the tasting notes, somewhere.) It cost nothing like such money on
release -- which is here demonstrated, yet again, to be the time to buy
wines.

A friend of mine who is a sincere wine enthusiast but not a wine "geek" (and
no trophy buyer) happened somehow to get a dozen of the DRC Montrachet one
year. She lives in southern California. At the time, the allocation for
the western US, perhaps the entire US, was very limited and she ended up
with some fraction of it even though she is not, as I say, in the habit.
Then The French Laundry, a restaurant in northern California some 700km from
her and very popular, planned an event requiring a complete vertical set of
this wine (same wine, different years). As she described it to me, the
particular year she had was hard to get, someone at the restaurant reached
the importer and thence her, and requested to buy some of her wine. She
offered to sell, conditioned on guarantees of a reservation a year for ten
years (the restaurant is, as I said, very popular, and hard to get into
now). She said she did not hear back from the restaurant. I said she had
asked too much, in my opinion. While this is not a commodity situation with
a going market price, still that is a lot to ask of a restaurant for what
was I believe just one or two bottles. Next time she may ask less.

On another forum an enthusiast cited a recent claim by a well-known US wine
critic that many other good bottles can be bought for the price of one
current-release Montrachet. I am surprised to see this raised as an
argument, other than to newbies: Montrachet has often been the most
expensive white wine made, therefore an unlikely example for the
value-minded, even without auction prices. The price of lead DRC Burgundies
was a cliché long before that same critic began publishing. A similar point
was made in 1750, Aubert de Villaine of DRC was quoted to say. (I hope that
he is doing well by the way, I have not heard for some time of his health.)

Max Hauser quoted: The world's most expensive bottle of wine that could
actually be drunk today is also the most expensive wine ever sold in
America, a Montrachet 1978 from Domaine de la Roman=E9e-Conti that was
hammered down at Sotheby's in New York in 2001. The lot of seven bottles
fetched $167,500, or $23,929 per bottle."

______________________________________

I wish I had not read this. I have one bottle each of the 78 and 79 that
I bought at auction shortly after release. I forget the exact price of
the 78 then, but I believe I paid just a few hundred US dollars. They
have been perfectly stored. From what I have read, the 78 should still
be very good. Now I will feel very guilty and decadent if I open the
wine. I also have one bottle of the 78 Le Romanee-Conti, but the last I
heard it was going for around the equivalent of US$ 4000 to 5000 in the
UK. I thought that was expensive, but the price quoted for the DRC 78
Montrachet makes it seem cheap on comparison. However, I would select
the 78 Le Romanee-Conti over the 78 Montrachet any day if money were no
consideration. We are dealing with the rarity factor here - the same
thing that would make the blue Hope diamond so expensive if it were for
sale and not in a museum. The best I remember, the DRC production of Le
Montrachet in the 70's was much less than of even Le Romanee-Conti.

My mailbox is always full to avoid spam. To contact me, erase
from my email address. Then add . I do not
check this box every day, so post if you need a quick response.

"Rick Dalderis" > wrote:

> We're having chicken kiev tomorrow for dinner and need some wine
> suggestions?

High-end Grüner Veltliner: Absolutely marvellous.

M.

"Rick Dalderis" > wrote:

> We're having chicken kiev tomorrow for dinner and need some wine
> suggestions?

High-end Grüner Veltliner: Absolutely marvellous.

M.

I looked at the labels on the 1978 DRC Montrachet on the one bottle I
have. Mine is bottle 1848 out of a total of only 2735 produced. That
means there were only about 228 cases for the whole world. This is a
small amount for a major Burgundy estate, but much larger than the
production of some top TBAs from Germany. My bottle was distributed by
Leroy. It was shipped by E. S. wines of Switzerland. It was imported by
Direct Import Wine Co., Niles, IL (Chicago area). It ended up at a
Chicago Wine Company auction. My wine record book shows that I estimated
the worth at about $600 many years ago, which was more than I paid
several years earlier at the auction. I have a stack of auction records,
but do not have time to sort through this random mess of records.

My mailbox is always full to avoid spam. To contact me, erase
from my email address. Then add . I do not
check this box every day, so post if you need a quick response.

I looked at the labels on the 1978 DRC Montrachet on the one bottle I
have. Mine is bottle 1848 out of a total of only 2735 produced. That
means there were only about 228 cases for the whole world. This is a
small amount for a major Burgundy estate, but much larger than the
production of some top TBAs from Germany. My bottle was distributed by
Leroy. It was shipped by E. S. wines of Switzerland. It was imported by
Direct Import Wine Co., Niles, IL (Chicago area). It ended up at a
Chicago Wine Company auction. My wine record book shows that I estimated
the worth at about $600 many years ago, which was more than I paid
several years earlier at the auction. I have a stack of auction records,
but do not have time to sort through this random mess of records.

My mailbox is always full to avoid spam. To contact me, erase
from my email address. Then add . I do not
check this box every day, so post if you need a quick response.

"Michael Pronay" > wrote in message
...
> "Rick Dalderis" > wrote:
>
> > We're having chicken kiev tomorrow for dinner and need some wine
> > suggestions?
>
> High-end Grüner Veltliner: Absolutely marvellous.
>
> M.

A-ha! As in "Grüner Veltliner Kellerberg Smaragd 2002 of FX Pichler?
I was just about to inquire whether someone from this newsgroup had any
comments about this wine, as well as for the Riesling 'M' Smaragd 2002,
again of FX Pichler. Comments anyone?

Thanks,
Monika

"Michael Pronay" > wrote in message
...
> "Rick Dalderis" > wrote:
>
> > We're having chicken kiev tomorrow for dinner and need some wine
> > suggestions?
>
> High-end Grüner Veltliner: Absolutely marvellous.
>
> M.

A-ha! As in "Grüner Veltliner Kellerberg Smaragd 2002 of FX Pichler?
I was just about to inquire whether someone from this newsgroup had any
comments about this wine, as well as for the Riesling 'M' Smaragd 2002,
again of FX Pichler. Comments anyone?

Thanks,
Monika

"Night-Owl" > wrote:

>> High-end Grüner Veltliner: Absolutely marvellous.

> A-ha! As in "Grüner Veltliner Kellerberg Smaragd 2002 of FX
> Pichler?

Exactly!

> I was just about to inquire whether someone from this newsgroup
> had any comments about this wine,

| Würzige Vielschichtigkeit, komplex-mineralischer Glanz,
| facettenreich; betörende Frucht, wunderbarer Schmelz, der aber
| gerade so viele Widerhäkchen hat, dass das Ergebnis prachtvoll
| ist. 94/100

My tasting note from July 2003, from some 1350 Austrian wines
tasted, of which 230 were Grüner Veltliner. It placed equal fourth
among these, after Franz Hirtzberger's Honivogl Smaragd (96), Leo
Alzinger's Reserve and Ludwig Hiedler's Maximum (both 95), along
with Nigl's Alte Reben, Ehmoser's Aurum and Schmelz' Höhereck
Smaragd (all 94, all wines from 2002).

> as well as for the Riesling 'M' Smaragd 2002, again of FX
> Pichler. Comments anyone?

Sorry, no tasting note available, since he did not send this
peculiar wine; the three rieslings we had were Loibner Berg (96),
Unendlich (95) and Kellerberg (92); the other veltliner was
Loibner Berg (92).

But, generally spoken, FX Pichler is an ansolute blue chip, the
equivalent of Zind-Humbrecht in Alsace or a premier cru in
Bordeaux. The "M" bottling - not made in every year - is absolute
top class. ("M" stands for "monumental".)

M.

"Night-Owl" > wrote:

>> High-end Grüner Veltliner: Absolutely marvellous.

> A-ha! As in "Grüner Veltliner Kellerberg Smaragd 2002 of FX
> Pichler?

Exactly!

> I was just about to inquire whether someone from this newsgroup
> had any comments about this wine,

| Würzige Vielschichtigkeit, komplex-mineralischer Glanz,
| facettenreich; betörende Frucht, wunderbarer Schmelz, der aber
| gerade so viele Widerhäkchen hat, dass das Ergebnis prachtvoll
| ist. 94/100

My tasting note from July 2003, from some 1350 Austrian wines
tasted, of which 230 were Grüner Veltliner. It placed equal fourth
among these, after Franz Hirtzberger's Honivogl Smaragd (96), Leo
Alzinger's Reserve and Ludwig Hiedler's Maximum (both 95), along
with Nigl's Alte Reben, Ehmoser's Aurum and Schmelz' Höhereck
Smaragd (all 94, all wines from 2002).

> as well as for the Riesling 'M' Smaragd 2002, again of FX
> Pichler. Comments anyone?

Sorry, no tasting note available, since he did not send this
peculiar wine; the three rieslings we had were Loibner Berg (96),
Unendlich (95) and Kellerberg (92); the other veltliner was
Loibner Berg (92).

But, generally spoken, FX Pichler is an ansolute blue chip, the
equivalent of Zind-Humbrecht in Alsace or a premier cru in
Bordeaux. The "M" bottling - not made in every year - is absolute
top class. ("M" stands for "monumental".)

M.

"Michael Pronay" > wrote in message
...
> "Night-Owl" > wrote:
>
> >> High-end Grüner Veltliner: Absolutely marvellous.
>
> > A-ha! As in "Grüner Veltliner Kellerberg Smaragd 2002 of FX
> > Pichler?
>
> Exactly!
>
> > I was just about to inquire whether someone from this newsgroup
> > had any comments about this wine,
>
> | Würzige Vielschichtigkeit, komplex-mineralischer Glanz,
> | facettenreich; betörende Frucht, wunderbarer Schmelz, der aber
> | gerade so viele Widerhäkchen hat, dass das Ergebnis prachtvoll
> | ist. 94/100
>
> My tasting note from July 2003, from some 1350 Austrian wines
> tasted, of which 230 were Grüner Veltliner. It placed equal fourth
> among these, after Franz Hirtzberger's Honivogl Smaragd (96), Leo
> Alzinger's Reserve and Ludwig Hiedler's Maximum (both 95), along
> with Nigl's Alte Reben, Ehmoser's Aurum and Schmelz' Höhereck
> Smaragd (all 94, all wines from 2002).
>
> > as well as for the Riesling 'M' Smaragd 2002, again of FX
> > Pichler. Comments anyone?
>
> Sorry, no tasting note available, since he did not send this
> peculiar wine; the three rieslings we had were Loibner Berg (96),
> Unendlich (95) and Kellerberg (92); the other veltliner was
> Loibner Berg (92).
>
> But, generally spoken, FX Pichler is an ansolute blue chip, the
> equivalent of Zind-Humbrecht in Alsace or a premier cru in
> Bordeaux. The "M" bottling - not made in every year - is absolute
> top class. ("M" stands for "monumental".)
>
> M.

Thank you Michael.

I understand these wines are ready to drink now. Is it worth buying a few
extra to stash away? Do Rieslings age well?

Monika

"Cwdjrx _" > skrev i melding
...
>...about 228 cases for the whole world. This is a
> small amount for a major Burgundy estate, but much larger than the
> production of some top TBAs from Germany
Brauneberger Hof of Brauneberg, Mosel, Germany this year proudly boasts a
TBA for 2003 - total production 40 litres..., i.e. 120 half bottles or 5
cases of full bottles.
Anders

Night-Owl wrote:

> I understand these wines are ready to drink now. Is it worth buying a few
> extra to stash away? Do Rieslings age well?

Monika,
While Michael P. is our expert critic of Austrian wines (and many
others), I can assure you that Riesling is arguably the most ageworthy
white wine of all. Generally speaking, the sweeter they are, the more
easily they can age, but even some dry Rieslings can improve with
cellaring for a decade or more. Given Herr Pichler's lofty reputation,
I would suspect that his would be a good candidate for aging.

Mark Lipton

"Night-Owl" > wrote:

> I understand these wines are ready to drink now. Is it worth
> buying a few extra to stash away?

Definietly yes!

> Do Rieslings age well?

Definietly yes, and Grüner Veltliner too.

I would highly recommend - not only to you, but to everyone
interested in Austrian wines - to read Terry Thiese's "Austrian
Catalog", USD15.00 in print, but free on his web site:

<http://www.skurnikwines.com/catalogs/2004-Austrian-Catalog.pdf>

or

<http://shorl.com/gagubrubufene>

and here the introduction (beginning on p. 6), on Grüner Veltliner
(p. 11) and on Riesling (p. 12).

This catalog - an extremely well-founded and knowledgleable piece
of writing - is probably the best you can read in English on
Austrian wines on the web.

M.