I have been buying a lot of Prum lately, and have been experimenting with dishes to pair. I don’t eat many desserts, but a traditional apricot tart was delicious.
A duck confit was ok with a delicious 2007 GK; I had hoped that the salinity and fat would pair with the sweetness and acidity. It fought to a draw. A lot of posturing but not much action.
2006 white cap Baked ham with pineapple seemed to work much better, but still not enthused.
2001 white cap with Skate with brown butter. No! no!no! Metallic and ugly. The butternut squash that accompanied was lovely.
Apart from the squash, which is semi sweet anyway, there has been very little interplay with the savory dishes. Any ideas?
One thing that comes to mind is a wonderful pork and apricot stew that Brad makes to pair with Huet. I bet it would work great with Prum Auslese as well. You can ask him for the recipe.
I don’t have Prum nearly as much as some other producers, but other than bleu cheese, I like to pair GKA with hot wings or curry, with appropriate heat and boldness levels to balance out the Auslese. Now that I think of it though, the best pairing I had was a young GKA with a bleu cheese Flannery beef burger. That was heaven!
Perfect with many (most?) Chinese, Japanese, Korean, Indian etc dishes
Plus duck, pork, chicken, cheese… almost everything
Alone it is best though IMO. Drinking a GHGK now
And that goes for all Prüm Ausleses