Food Pairing for 1999 Prum Wehlener Sonnenuhr Auslese?

On its own. You will probably inhale it.

Or otherwise how about a simply seasoned pork loin with a little sear on it. Break down a couple shallots in the pan jus.
 
Take the pork and make curry, on the mild side.

Save Jayson's excellent recipe for Tononia Rosado or Larmandier Rosé de Saignée.
 
Pork it is, by popular acclaim. I don't seem to enjoy drinking wine much without food these days.

Jayson's approach would be my normal go-to: tenderloin, cut into medallions and pounded thin, with - as he says - a shallot pan sauce, butternut squash and steamed spinach. Good minds think alike (sometimes).

I worry about the Auslese sweetness, even at 21 years. Pavel's idea sounds right. I don't know much about curries, though. Is there a useable recipe online?

I feel like a fruit glaze could be too much for this wine, which I expect to be on the delicate side.

Thanks all.
 
originally posted by Ian Fitzsimmons:
Pork it is, by popular acclaim. I don't seem to enjoy drinking wine much without food these days.

Jayson's approach would be my normal go-to: tenderloin, cut into medallions and pounded thin, with - as he says - a shallot pan sauce, butternut squash and steamed spinach. Good minds think alike (sometimes).

I worry about the Auslese sweetness, even at 21 years. Pavel's idea sounds right. I don't know much about curries, though. Is there a useable recipe online?

I feel like a fruit glaze could be too much for this wine, which I expect to be on the delicate side.

Thanks all.
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Agree on no fruit. The wine will be sweet enough . A light curry will definitely work.
 
I wouldn't be surprised if this bottle had more of a linear richness than "sweetness" at this point. JJ's 99's recently have had some slight angularity, even the Ausleses. I would go with pork butt, bone-in, slow-cooked with prunes/dried peaches and good red pepper spices (like Pimentón de la Vera or Piment d'Espelette).
 
For a side, I'd recommend roast root vegetables with some sweetness. Peel and cube some combination of parsnips, yams, carrots, rutabaga and potatoes. Toss with olive oil, salt and some combination of either:
a) rosemary, sage, savory and bay
OR
b) dust the pieces with a little turmeric and garam masala or curry powder. Tossing in some cardomom pods or ground coriander seeds is good too.

Roast at 425 until done to taste. I have found this dish very tasty with richly fruited white wines, such as auslese Riesling, bigger and oakier Chardonnays and Semillons, old vine later harvest Gruner.
 
If I recall it correctly from some reports of visits at the winery, the Prüms at home like to serve mature Auslese (which in their case might mean 40+ years) with deer or stag roast (hunted themselves), classically served in a light cream sauce flavored with junipers, accompanied by red cabbage, lingonberry jam, and bread dumplings.
 
This slow roasted pork recipe, if you have world enough and time, will get you what other suggestions above are after, and it is always delicious. I find, with a smaller roast, that 8 hours, rather than 12 hours is fine, but I also look for pork's internal temperature to be more nearly 155-160 than 170-175 as the pork is much moister that way (and you've killed all bacteria back at around 125 or less).

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app.ckbk.com
 
I don't know what to tell you. I can get it with that link. I do use an ad blocker, but I don't know that that would make a difference. Maybe someone more tech savvy can work this out. For those inclined to print and paper, the recipe is in Paula Wolfert's Slow Mediterranean Kitchen.
 
originally posted by Karen Goetz:
Love Paula Wolfert’s works
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The portion of the cellar containing right banks (pomerol, lussac, st emilion, lalande) can't be entered without getting past voice-activated lock that requires recitation of at least one recipe from Paula Wolfert's Southwest book.
 
originally posted by Jeff Grossman:
Simpler page.

Simpler recipe.
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Thanks for the link for those who don't have the cookbook. But your replacement recipe, which may be a very good one, will certainly be much sweeter, which was not a desideratum. I should say, also, that, though the Wolfert recipe is lengthily written, it really isn't that difficult.
 
Isn't the higher temperature for pork to kill off any vestiges of trichinosis?

Thanks again for the generous suggestions. I'm not up for a night-and-day recipe. I'd love to get her Mediterranean book tho, if a less-expensive reprint were to appear.

I think a simpler pork curry would be the ticket, perhaps with some roasted root vegetables on the side.
 
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