New vintage of an old Value favorite. Plus stuffed chicken cutlets from NY Times

January 15, 2010

Got inspired by this recipe in Wednesday's NY Times Food section. Suffed chicken cutlets with mustard, cheese, ham and sauerkraut, breaded and fried.  Sounded great. So made that, but used gruyere and swiss instead of the provolone in the recipe, served with Yukon gold potatoes roasted in goose fat. Yummo.

So, I figured I needed something in the Alsation, German region. Wasn't in the mood to drop over $20. Then I remembered a regular staple on my table, the  Berger Grüner Veltliner. from Austria.  2008 is the new vintage. A full liter for $15!  Not a bad deal (though was a much better deal two years ago when the same liter was $12)

 Light soft nose, with a whiff of fresh thyme, and lime citrus zest.  A light, solid palate. Crisp and clean. Solid acids, that don't overwhelm. Similar citrus, lime and Meyer lemon flavors. The good acidity cuts right thru the breaded coating and oozing hot cheese of the chicken, not to mention the silky flavors of the potaoes. Yummo.

 Sometimes its nice to just stay in, on a cold rainy evening, drink nice wine and cook good food.  Two weeks down. Fifty more to go!

 Cheers

Rob Moshein

Austin Wine Guy