Pierre Frick Pinot Blanc 2010
Pedaling fast along a downhill curve I approach Bahler Farm with the bike’s computer reading 51 kph.
CAUTION: COW CROSSING. I squeeze the brake levers.
My lungs need air, but an early evening mix of July humidity with the permeating smell of cow shit deters me from opening my mouth to breathe: it’s nose only.
Between me, dinner and a bottle of Pierre Frick Pinot Blanc chilling in the refrigerator is one hill and a handful of miles which I plan on ripping through at 100 strokes per minute. A salty elixir of sweat and old sun block runs down my face and onto my lip somehow stirring my appetite.
On the plate tonite, it’s steamed rice, spicy beef with organic garden peppers, home grown bean sprouts & garlic, pan-fried tofu with chives. I’m starving, so let’s uncork the Frick and give it a roll:
A wine of riveting clarity, redolent with apple, orange blossom, bread crust. Lightly mineral and a touch of residual sugar at just the right level so as to welcome the spiciness of food in a grand way. Fleshy on the palate, gently-reviving acidity. Finishes with licks of Crete thyme honey and pistachio. WowWowWow !
Food Pairing Suggestions:
Spicy Asian dishes for sure, can’t miss. You won’t be disappointed when pairing this wine with most any seafood. Served with lobster risotto it would be magnificent, I suspect. I actually have a craving to try this wine with a proper tuna melt served on good toasted, buttered bread. Quiche and salad. Soft cheeses like Muenster or young Gouda.