Restaurants & Bars

1st Bernkastel Dr. experience, plus '96 PM Les Pavots..


Restaurants & Bars

1st Bernkastel Dr. experience, plus '96 PM Les Pavots..

Dan Snyder (Dan in Munich) | Oct 6, 2002 04:44 PM

Hi all!

Wanted to do a 1st post on here as I am an old tasting buddy of Melanie Wong, and have taken some peeks over here. Living in Munich now, great food available here--local farmers markets, etc.. I'll post my food and wine thoughts occasionally...

Just finished an amazing dinner with the local wine gang and we were blown away by two wines--my 1st Bernkastel Dr. Riesling and the classic '96 Peter Michael Las Pavots.

First off--the food. These friends and I trade off dinners, always trying to dazzle and make the senses kick into overdrive. Tonight was seared scallops with truffle oil and lemon juice, followed by a chicken dish that really delivered--brined 1 hour in salt/sugar/garlic/milk/water then sautéed quickly in butter and garlic... then simmered 30 minutes in white wine, veggies, porcini mushroom, spices, etc... heaven!! My friends visiting had traveled hours outside of town to farms to secure previous dinners, so I owed them!

Let me tell you--Bavaria is a motherlode for food! I lived in the Bay Area 10+ years, and the farmers markets, etc here are mind boggling. I won't go into details, but suffice it to say that everything from the meat to the veggies is fresh, unadulterated, etc etc..

The first wine (w/ scallops) was the '99 J. Wegeler Bernkastel Doctor Riesling. I had heard of the Dr. vineyard but strangely hadn't tasted yet in 3 years in Germany. What AMAZING stuff! I will surely be seeking out more--especially at the local prices of $20-$30 a pop! The nose jumps out of the glass, with shaved almond, petrol, valve grease, oil, sizzled buttery cloves, lime, lemon and vanilla. Surprisingly balanced on the palate--I was expecting a mouth-searingly acidic taste. Definite acidity, but nice balance of citrus fruits, limes, etc... WOW!!!

Next up--with the chicken dish (served with a side of smoky lentils w/ proscuitto), the '96 Les Pavots. Last time I tried this I remembered it being more expressive, but it was definitely still beautiful and elegant. Nose of cedar, tar, creosote, black olive, rosemary, graphite. Black cherry and rosemary on the palate, with an elegant restrained finish that's not too oaky. Pure elegance and balance, a beauty!

With dinners like this, who needs enemies!


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