Tonight’s dinner was crab salad, made with mayonnaise, onion powder, SI San Francisco Bay Seafood Seasoning, celery seed, and tarragon; placed on greeens dressed with a Champagne Vinaigrette - seasoned with onion powder, SI San Francisco Bay Seafood Seasoning, celery seed, and garlic powder. All was enjoyed with a 2003 Tablas Creek Grenache Blanc - good notes of citrus, orange, and citron, bracing acidity (to go with the salad), with a long citrusy finish. It was a great match with the salad. The meal was filling enough, we didn’t need desssert.
Dick, great to hear the Tablas had enough acidity to even impress you. That is saying something! Cheers.
! was pleasantly surprised with my initial taste. The Grenache Blanc was actually lightly spritzy and maintained its acidity throughout the salad’