Coho Salmon Filets with Rainbow Chard and a 2001 Dom. Ponsot Chambolle Musigny 'Les Charmes'

Epicurean Exploits - Food and Recipes
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[cheers.gif] Last night we had pan-grilled Coho Salmon filets, seasoned with granulated garlic, onion powder, onion pepper, and tarragon. Veggie was steamed rainbow chard, seasoned with granulated garlic, sea salt, and Tellicherry black pepper. We enjoyed a 2001 Domaine Ponsot Chambolle Musigny ‘Les Charmes’ with the meal - fill a half inch below the capsule, cork barely colored; color a rich dark ruby, good rich nose and flavors of spice, red cherries, and dark currants with adequate acidity; with a long complex spicy fruit finish.

For dessert we had small scoops of Double Dark Chocolate, Caramel Cookie Crunch, and Sea Salt Caramel Gelati with Pepperidge Farm Chocolate Chip cookies and our after dinner waters. We didn’t have anything else to drink.