Tonight’s dinner was pan-grilled ruby trout seasoned with lemon peel, San Francisco Bay Seafood Seasoning, and tarragon. Veggie was Rainbow Chard seasoned with chopped onion, Kosher sea salt, and freshly ground black pepper. Wine was a 2000 Merryvale Reserve Carnenos Chardonnay - light yellow gold in color, fill still under the capsule; light citrus, pear, and green apple fruit, with adequate acidity, no oxidation; with a medium long fruity finish. We had a couple glasses of Averna Amaro for dessert.