Tonight’s dinner was the end of our albacore pan-grilled in a little Blood Orange olive oil, seasoned with Key-Lime Pepper and SI Spicy Seafood Seasoning. Veggie was baby green peas with rosemary and mint, finished with black pepper, a little sea salt, and butter. Wine was a 2004 Domain Vocoret Chablis 1er Cru ‘Montée de Tonnerre’ - brisk chalky, minerally white fruit, good acidity, and a long chalky fruit finish. The wine was rich enough to pair well with the albacore; just not as well as the Meursault a couple nights ago.
Then for dessert we each had a glass of Egg Nog. This time both of us had a shot of Myer’s Rum in our glasses. Another nice finish to a good, enjoyable meal