Friday, August 13, 2010

blind riesling tasting

Some congratulatory bubbles to start the night off right.

Get ready for the shocker of the century. But, prior to last night, I had never been to a blind tasting before. Let alone host one. So when the opportunity presented itself to throw down on some Rieslings from around the world with a few of my favorite wine-o's, not only was I all in, but I was immediately offering up my place as the venue. Because if you're not christening your new digs with bubbles and Riesling, then you're doing it wrong.

And after snacking on a few pieces of grilled pizza I'd whipped up (you didn't think I was going to host a get together and not serve some incarnation of grilled pizza, did you?), we secretly slipped our bottles into brown paper bags, assigned a number to each, and got to tasting. And tweeting. Simultaneously.

Does it get any nerdier? If so, I don't want to know about it.

Everyone volunteered a region to represent--a notion I strongly recommend so as to experience a wider range of the varietal and to save yourself from doubling-up on anything. While most gravitated towards Germany, Austria, and Alsace, the rookie in the room (yours truly) gave a Hell Yeah to the Finger Lakes. A bold choice, perhaps, and one that was quickly sniffed out by the savants. Did I really think I could fool them? Ok. So I kind of thought I could fool them.

Turns out I couldn't fool 'em.

Kristen "KMurph" Murphy of Wine Library showed Professor Troutman up by giving us a rundown of the Riesling varietal after we'd tasted our way through all six wines. I suggest you hire her for any and all future tastings. Girlfriend knows her juice.

Long story not-so-short, get some friends together (they don't have to be wine connoisseurs, they just have to like to drink--or spit--wine), pick a varietal out of a hat, and run with it. I'll tell you this much: you're guaranteed a good--no, great--time.

Just practice safe double-baggage. Professor's orders.


建枫 said...


Caitlin Jones said...

Kiira - love your blog. Been meaning to comment because I've snatched many recipes from you. And now I'm obsessed with grilled pizza! Question - do you use your new grill pan for pizza as well or does that not go over well?

Kiira Leess said...

caitlin! so happy to hear from you! glad i was able to spread the grilled pizza addiction. you may certainly use a grill pan to make them. just be sure to brush both sides of the dough with olive oil. and that's exactly what i did for the ones above. i grilled off the pizza bases then put the toppings on and threw them in the oven for a few minutes just to melt the cheese, etc. great alternative to the weber for us city dwellers.

hope all is well!


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