Catfish, Beet Greens, & White Graves

Last night’s dinner, eaten inside after a day of increasing clouds, wind, thunder, & sporadic rain showers, was pan-grilled catfish with steamed Mr.G’s beet greens. The catfish was seasoned with granulated garlic, SI Spicy Seafood Seasoning, SI Salad Herbs, and lemon peel. It was cooked in a little Meyer lemon olive oil. When the catfish was done, I transferred it to plates in a warming oven, and de-glazed the pan with dry vermouth - reduced to a light syrup, added more salad herbs and lemon peel, and poured over the fish. The greens were steamed with garlic and finished with coarse sea salt and a little Tuscan EVOO. The fish was served with homemade tartare sauce and some curry mayonnaise. Both were good with the lightly spicy catfish. The curry mayonnaise could have used a bit more lemon juice, but was good if one had some of the sauce with it. Wine was a rich, interesting white Graves from Pessac-Leognan, a 1996 Chateau Haut-Bergey - cork saturated up about a quarter; medium gold in color; rich nose and flavors of complex white and yellow fruits; a rich, balanced mid-palate with barely adequate acidity; and a long complex finish. It was quite enjoyable with the catfish. I had originally thought about Sancerre, but came upon this and decided to try it.

Then for dessert, while watching Stage 3 of the TdF (via TiVo), we had a nice Pink Lady apple, with Doux de Montaigne & Chaumes cheeses, three fruit pastes - black currant, blueberry, and apple-pear-walnut, some Whole Foods Deluxe mixed nuts. and a 2000 Ravenswood Sonoma Valley Zinfandel ‘Monte Rosso’ - dark ruby garnet in color; good berry fruit in nose and flavors; mid-palate with little tannins and some acidity; and a medium berry fruit finish. It was enjoyable with the cheeses, nuts, and fruit pastes, especially the black currant.