Can’t believe what a Lush I am kicking off the weekend thread as late as 6pm. Today par hazard came as a German outing, first the Riesling to go with lunch - baked wild salmon, tomatoes, peppers, asparagus and barley. Just the style I like these days - bone dry, greengages, gooseberries, hint of of beeswax. Acidity- yes, but in real time mellowed and nicely balanced after an hours’ opening .
Then - to make tomorrow’s starter for the Norwich TWS group meet-up, couldn’t help myself lubricating the cooking process with a snifter of this Rhinegau Pinot.