Copper River Sockeye & Volnay

[Dick_Krueger]

Tonight’s dinner was half of the sockeye filet i got this morning, seasoned with onion powder, tarragon, & key lime pepper on the flesh side. It was pan-grilled in Tahitian Lime Olive Oil, starting with the flesh side. I seasoned the skin side with onion powder, key lime pepper, and coarse sea salt. After a little over four minutes i flipped the filets and grilled them on the skin side for just under four minutes. I plated them skin side up (we enjoy the crispy skin). Veggies were Japanese Eggplants seasoned with garlic and black pepper, sautéed in a mixture of Blood Orange Olive & Tuscan EVOO, near the end chopped fire-roasted tomatoes seasoned with garlic, oregano, and basil were added.

The combination of rich salmon and the tasty eggplant-tomato mixture was very nice with a surprisingly good 1984 Hubert deMontille Volnay Champans - fill under a cm below the capsule; fully saturated cork; dark garnet in color, developing a narrow orange edge, only more than twenty minute after pouring; rich, earthy nose and flavors of red and dark cherries (both dried and fresh); balanced mid-palate with very little tannin, adequate acidity, good fruit, and a bit of residual richness; and a long earthy fruit finish. A remarkable wine from a poor vintage.

Then for dessert we had some more of the Ciao Bella gelati (vanilla & chocolate). Carollee had hers plain; I had mine with a little hazelnut syrup with a snifter of Patron XO Café to drink. A nice finish to a lovely dinner.

[Jeff_Pf0h1]