Tonight’s dinner, our first at home since Thanksgiving, was pan-grilled catfish and the beets left over from Thanksgiving with an interesting Stellenbosch Sauvignon Blanc by Ken Forrester - slightly low acidity; innocuous nose & flavors; mild mid-palate; and a medium white fruit finish. The catfish was seasoned with SI Spicy Seafood Seasoning and Cajun Seasoning and grilled in Meyer Lemon Olive Oil. The pan after the fish was removed to plate was de-glazed with dry vermouth, chervil, and tarragon. All was enjoyable even with the innocuous South African Sauvignon Blanc.
Then for dessert we had pistachios, mixed nuts, raisins, Brie de Meaux and Affinois Goat Brie; with a tasty 2005 Chateau Rieussec Sauternes - young, but rich fruit, good balance, and a long finish. A nice meal for our first at home in a week.