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+--- Thread: Wine with spicy "Jamaican Jerk " pork tenderloin? (/thread-817.html)
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- mrdutton - 05-13-2000
Randy said......
The problem with the "Wine Avenger," Mr. Dutton, is that the whole world seems to turn around the word, Riesling.
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That is just not true. Although he has about 12 pages or so dedicated to riesling, a great many other wines are discussed in detail.
What he advocates, to me, is that we should get away from wines that have to have the heavy hand of the winemaker in thier production, like heavily oaked chardonnay, for instance.
But I won't go on any further. I really don't want to bring coal to Dover.
Other tomes I use to help me with my food and wine pairings include "Larousse Encyclopedia of Wine", "Wine with Food" by Joanna Simon, and (of course [img]http://www.wines.com/ubb2/smile.gif[/img] ) the members of this board.
The Larousse Encyclopedia was a gift to me from Peter Granoff.
[This message has been edited by mrdutton (edited 05-13-2000).]
- Thomas - 05-13-2000
I do not disagree with the fruity red crowd, but I do disagree that Riesling is not a good match for Jamaican Jerk.
Some producers in NY give Riesling skin contact--want to add some tannin to the fruit and acid, there it is.