With Hart and Brandon at the fantastic Seroja.

There’s just something about Asian food with acidity, residual sugar, and minerality. Riesling of course, as well as Gewurtztraminer, and Albarinos. Side note: had a blast at Seroja. Came in with high expectations, and this exceeded it.

My only complaint: their wine pricing by the glass is borderline obnoxious, even for fine dining standards. $60+ for a glass of Guidalberto 2021. No.

In the glass: clear, light bright gold.

On the nose: classic Riesling, albeit with a muuuch more subdued petro scent than the Germans. White flowers, honey and citrus.

On the palate: off-dry, with just enough residual sugar that I enjoyed it on a blank palate, and during the explosion of flavors later one. Bright juicy. Surprisingly dry finish that I would usually associate with either aging on the lees or some sorta barrel aging. But then again I really know nothing about Alsace whites. Mid intensity

Everytime I dine with Brandon I turn off my wine brain and let him pick. Very nice.