Wine with Pork Roast

[mrdutton]

Well here is what I've done. We'll be having roast pork tenderloins for Easter dinner.

I've selected two rieslings for our table. One is a Mosel-Saar-Ruwer 1996 Ockfener Bockstein Kabinett Riesling. I picked out this one.

The other is a New Zealand Riesling. Grove Mill, Marlborough Riesling 1999.

I think I should serve the Grove Mill first and then the Kabinett Riesling second.

Anyone have any thoughts or comments on that? They'd be appreciated.