'04 Wagner Semi Dry Riesling - Printable Version

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- Innkeeper - 06-27-2006 06:27 PM

2004 Wagner, Finger Lakes, Semi Dry Riesling (11.99 at winery). Alcohol level: 10.7%. Very nice medium bodied wine with a nice mixture of fruit including pears, peaches, and even mangoes on the nose and upfront. More peaches with apples contribute to the complexity in the middle; all adding up to a lingering finish. Matched it with the following:


2 Medium onions (preferably Vidalias)
1 ea Red and yellow peppers (or two of any color)
2 T+ Olive oil
1 tsp Crushed garlic (2 cloves)
2 Healthy sprigs fresh rosemary
3 Chicken breast halves
1 T Lemon juice
1/2 C Chicken broth or bullion
Salt, pepper, granulated garlic (or garlic powder)

Peel, eighth and parboil onions two minutes. Drain, saving some of water for chicken bullion. Spread two tablespoonfuls olive oil in oven proof (no wooden handle) cast iron skillet. Add onions, and peppers which have been cored, seeded, membrane removed, and cut into 1" squares. Chop rosemary finely, into two or more tablespoonfuls, and add to skillet with crushed garlic, and salt and pepper to taste. Toss all together. Wash and dry chicken breast halves. Rub tops into rosemary mixture until some sticks to skin. Set upright on top of veggies, and sprinkle with lemon juice and additional olive oil. Season with salt, pepper, and granulated garlic. Roast in a 450 degree oven for 20 minutes. Turn heat down to 375 degrees and roast another 25 minutes. Remove veggies and chicken to a warm platter with chicken still on top. Add bullion to skillet on top of stove and bring to boil, deglaze and boil for one minute. Strain onto food on platter. Serve. Makes a complete meal for two or three.

- Innkeeper - 07-04-2006 06:57 AM

Had the second bottle as the second bottle last night with grilled chicken breast over charcoal with hickory chips, potato salad, and green beans. Did it's job just fine.