Tonight’s dinner was a one pound filet of King Salmon pan=grilled in Meyer lemon olive oil, split between us and seasoned with lemon peel, SI San Francisco Bay Sessoning, and tarragon, with a bunch of rainbow chard, steamed with garlic and finished with Kosher salt, freshly ground black pepper, and a little extra virgin Tuscsan olive oil. Wine was a lovely, rich 1980 Robert Arnoux 1er Cru Vosne-Romanée ‘Les Suchots’ - fill a cm. below the capsule, cork colored its full length, including the top; good rich leathery secondary and tertiary dark currant and black cherry fruit, adequate acidity; with a long fruity finish. Then for dessert we each had a couple Bordeaux cookies with just water. It was a nice finish to a great meal.
I have one last btl of that 80 arnoux suchots. It’s quite dericious.