Tonight’s dinner was pan-grilled catfish in Tahitian Lime Olive Oil, seasoned with SI Spicy Seafood Seasoning, SI Citrus Herb Seasoning, and after turning Tarragon. Then when done I added dry vermouth to the pan and turned the heat to high and reduced the vermouth with the oil and seasonings and added it over the catfish. Wine was a 2005 Chateau de la Malonnière Muscadet Sèvre et Maine sur Lie - Cork colored about an even quarter inch, light yellow in color; good white fruits, good acidity; with a medium long, fruity finish. It was quite enjoyable with the catfish.
Then we finished with three Bordeaux cookies each with water for Carollee and a small snifter of Grand Marnier for me while watching NCIS and NCIS/LA via TiVo.