The last act was Matjes herring and then two local cheeses. When paired with no herring this organic Alsatian presented apples and was quite drawn out. It tingled in the butt end. This is probably the best wine that I’ve had with herring, at least in several years. With an asiago cheese the Riesling was long showing well-balanced acidity with light fruit. The apples were green, except for too brown. With a Swiss cheese the acidity stepped over the series and was somewhat rough. The apples were still their.
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The final meal’s focus was an omelet perked up with red cayenne pepper, basil leaves, and sliced garlic cloves. The rotted grapes gave me powerful citrus, especially lime as well tinge of sweetness. Japanese rice crackers, no Wasabi means zero taste, rendered the liquid harshly acidic with a flavor of citrus. Zesty guacamole darkened the wine. Its acidity deepened and its harshness vanished. The liquid responded to fresh strawberries with you’ll of delicious wood. Delicious chocolate made it smoky and oily.
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