TN: '96 Burgundy

[Randy Caparoso]

Well, sometimes German Pinot Gris is served as Grauburgunder (or Grau Burgunder), and sometimes as Rulander. Joachim Heger -- who bottles his wine under either Weinhaus Heger or (top-of-the-lines) Dr. Heger -- imports his Baden grown Pinot Gris under the French/American name, and he's widely considered one of the most talented, and innovative, winemakers in all of Germany. His American importer is Cellars International. It's definitely a must-experience!

Knowing your wife's marinade, I definitely would have opted for a light, zesty, spicy, pure scented Pinot Noir from Oregon, or perhaps even Germany (like a Spatburgunder by Weingut Lingenfelder, imported by Terry Theise), if not a light German Pinot Gris. A first class, off-dry Mosel-Saar-Ruwer estate certainly would have dalso done well, but I think in this case that a Pfalz would be just a touch tropical/fruity for the tuna. My first choice in Riesling would have been the zingy, racy style of a producer Weingut Forstmeister Geltz Zilliken from the Saar (another Cellars International selection), or one of those fine, delicate, yet sharp and flinty Ruwer estates like Weingut Karlsmukle or von Schubert. The idea is the more acidity and minerally, earthy flavors, the better with gingery/soy/garlicky rare tuna. Your wife, by the way, sounds like a great cook! Or are you a team?