We are having a very relaxing evening at home. Master chef semi finals.
Grilled whole trout fillets, dressed with herbs, ground black pepper, burn butter, blob of Hellmans, waitrose french stick, rocket and red salad, bottled archichoke hearts from Waitrose.
Chablis premier cru 2008, Beauroy, Dom Jean & Marie Naulin.
Another stubby hubby and wife team with cellar under their home. The wine has a beautiful flavour, orange blossom and cointreau notes are gently released as I raise the cool glass to my nose. I'm serving this slightly cool, the wine would be a full Star with a touch more acidity, so I fool it by serving cooler than I should. What can a small owner/grower/wine maker do, when the weather is not quite right for ripeness at the same time as a tad more structure and acidity ? There is some mineral here, but the cointreau bouquet is so light and delightful. Pale green gold in the glass, nice length. Day 2 is best for multitude of flavours, acidity builds to star. I like this more than '06
This sole purveyor of the nectar, knows his burgundy Lovely guy as well.
Some wines not listed, call to make your enquiries.
Looking over my shoulder:
Lovely big firm Sitaki 'hush rooms - from Tesco this week
Mel, enjoying a beautiful supper, the *brown crab meat, and the *roe if you find any, can be the most succulent and mineral of flavours. Must be *fresh to be superb.