Last night’s dinner was fresh Alaskan King salmon filets, seasoned with SI San Francisco Bay Seasoning, Lemon Peel, and Kosher Salt on the skin side and SI San Francisco Bay Seasoning, Lemon Peel, and SI Salad Herbs on the the flesh side. Veggie was red Chard, steamed with chopped garlic; and finished with EVOO and Kosher Salt. Wine was a 1999 Vincent Dureuil-Janthiall Nuits St. George 1er Cru 'Les Argillières = fill a half inch below the capsule, cork barely stained; good complex, rich plum and currant fruits, with adequate acidity, and resolved tannins; with a long complex fruity finish. The wine was quite good with the King Salmon.
Then for dessert we had Aged Manchego, Affinois Goat Brie, and a layered Gloucester-Stilton cheeses with TJ’s Jumbo Raisin Medley and mixed nuts. Dessert wine was a 1988 Ridge Petite Sirah Devil’s Hill York Creek - Fill a half inch below the short capsule, cork stained a good half inch; slightly muted dark berry and currant fruit; with significant tannins and minimal acidity; with a medium muted fruit finish.