I’m also bringing a bottle of their 2005 Luxxe sparkling wine for our anniversary celebration!
Since these rieslings work really well with food, I debated what to make for our dinner and to taste with food since I think that wine is a beverage that shines with food and is a natural part of a meal. I perused John Sarich’s Chef in the Vineyard. John is the culinary director at Chateau Ste Michelle; he started in the wine and food business there in 1976, the year the winery first opened its doors.
But in the end, we decided to go with a classic and easy pair–riesling and Chinese food! Instead of take-out, we made arrangements with Gary at Golden China Restaurant located on the Seaward exit in Ventura off the 101 to conduct our twitter tasting there–and stay for dinner and an anniversary celebration with lots of friends: my husband and I were married 9 years ago today!
Learn more about the tasting here:
What do you taste?
Did it open up over a little time?
What would you serve it with?
How does it compare with other wines?
What would you like to know about how it was made?
What would you like to know about Wendy Stuckey and Chateau Ste. Michelle wines?Feel free to share this link about the event so more people can participate in the chat with Wendy and Leslie. (And be sure to tag it on Twitter with #TGTaste so we can see it too!)
This promotion is sponsored by Chateau Ste. Michelle. On twitter they are @stemichelle (https://twitter.com/#!/stemichelle). It’s also sponsored by Thirsty Girl, @beathirstygirl (https://twitter.com/#!/beathirstygirl).
Links for more info:
*These wines were sent as a gift related to this event.
Look for a follow-up blog post about the wines and how they went with the various Chinese appetizers and dishes!