First course: Baked coconut encrusted shrimp
Main course: Grilled marinated tuna steaks, lobster mac & cheese, artichoke salad, balsamic golden peppers
Dessert: New York cheesecake
The '99 Prum nicely complemented the coconut shrimp. Lovely aromatics of petrol and honeysuckle leading to a classic palate of ripe apple and pear. Really enjoy the 7.5% abv... This bottle seemed to be a bit past it's peak as evidenced by the more viscous nature ... somewhat lacking in tension and crisp minerality that I look for in great Riesling. ..
My first foray with the Foradori wines... the '12 Manzoni paired very well with the tuna steaks. The Manzoni varietal is an interesting cross between Riesling and Pinot Bianco....I believe that Foradori uses clay amphorae in making their wines. This beauty has a fascinating earthy component and is quite mineral driven with apricot and pear notes on the palate. It really wants to be paired with food with its stoney flavor. Lithe 12.5% abv.
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