04 Alzinger Loibenberg Riesling Smaragd

R

Rahsaan

Rahsaan
2004 Alzinger Loibenberg Riesling Smaragd
Opened with pizza topped with tomato sauce, broccoli, and sardines and it was not a problem at all. Ok, the pairing may not win any New Sommelier awards. But the pizza was good and the wine was good and everyone was happy.

The wine had a lovely perfumey orange/nectarine/peach essence oil element but of course it was never thick and always very clear, direct, focused, and even somewhat gentle on the palate. Lovely nose, lovely drink, lovely evening.
 
I think I remember reading an Asimov post about wine pairings with pizzas. Apparently riesling was near the top of his picks. Don't remember if it was an Austrian riesling though.
 
originally posted by Yule Kim: Apparently riesling was near the top of his picks.
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Riesling is mainly at the top of my picks these days because that's mostly what I want to drink for white wine. I'm not sure it is the ideal wine for pizza, there is probably a lot more synergy with Barbera or Chianti. Of course it also depends on the pizza..

But, I have no complaints with my approach and usually adjust the toppings accordingly. (I.E. I love kalamata olives on pizza but won't use them if riesling will be opened).
 
I imagine that riesling would be ideal with a white pizza, especially a New Haven style pie clam pizza. But I think Asimov was arguing that riesling went well with a red pizza as well.

Regarding toppings, I have noticed lately that when I have a meal, I am beginning to go to the wine list first, and then I try to pair the wine with a good dish to accompany it rather than picking my entree first and then ordering a wine. There seems something amiss with that, but maybe with time, I'll get over it.
 
I almost always prefer white wine with pizza but usually use the occasion to open up a vermentino, falanghina, or some other budget Italian white.

Alzinger fans should not miss the '04 Steinertal at Sokolin for just thirty bucks.
 
originally posted by Keith Levenberg:
I almost always prefer white wine with pizza but usually use the occasion to open up a vermentino, falanghina, or some other budget Italian white..
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Good point. I was going to mention this but I haven't bought much Italian white wine recently.
 
originally posted by Yule Kim: Regarding toppings, I have noticed lately that when I have a meal, I am beginning to go to the wine list first, and then I try to pair the wine with a good dish to accompany it rather than picking my entree first and then ordering a wine. There seems something amiss with that, but maybe with time, I'll get over it.
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I think it depends whether you will have more enticing options on the food list or the wine list.

But personally, I usually don't worry about it. As a non-meat eater my restaurant choices are often limited and I just drink/eat what I like!
 
originally posted by Yule Kim:
There seems something amiss with that, but maybe with time, I'll get over it.
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Don't worry about it.

When you find yourself swirling your water glass, then you can worry.
 
I imagine that riesling would be ideal with a [...] New Haven style clam pizza.
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Not, from a sample size of around 5, in my experience. But maybe I haven't found the right one.
 
originally posted by Yule Kim:
I I have noticed lately that when I have a meal, I am beginning to go to the wine list first, and then I try to pair the wine with a good dish to accompany it rather than picking my entree first and then ordering a wine. There seems something amiss with that, but maybe with time, I'll get over it.
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doesn't everybody (at least on this board) do that?
 
originally posted by maureen:
originally posted by Yule Kim:
I I have noticed lately that when I have a meal, I am beginning to go to the wine list first, and then I try to pair the wine with a good dish to accompany it rather than picking my entree first and then ordering a wine. There seems something amiss with that, but maybe with time, I'll get over it.
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doesn't everybody (at least on this board) do that?
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You mean I have to order food, too? Sheesh!

Mark Lipton
 
originally posted by Thor:
I imagine that riesling would be ideal with a [...] New Haven style clam pizza.
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Not, from a sample size of around 5, in my experience. But maybe I haven't found the right one.
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And I thought Mosel riesling went well with everything...
 
originally posted by Jeff Grossman:
originally posted by Yule Kim:
There seems something amiss with that, but maybe with time, I'll get over it.
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Don't worry about it.

When you find yourself swirling your water glass, then you can worry.
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Ummm..... no, of course not. Never did that.
 
originally posted by Jeff Grossman:

When you find yourself swirling your water glass, then you can worry.
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But Jeff: don't you find that aeration helps bring out the aromatics in tap water? I find the notes of mildew and musty cardboard in Indianapolis tap water to be greatly accentuated with a bit of swirling.

Mark Lipton
 
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