Smoked Sturgeon & Avocado Salad with Rosé

Last night for supper, out on our patio watching rain clouds build up, we had slices of triple-smoked white sturgeon on slices of a very ripe avocado on greens dressed with an onion-dill-horseradish vinaigrette The ripe avocado and sturgeon turn out to match nicely.

This was enjoyed with a Pascal Cotat Chavignol Rosé ‘Lot 2007’ - pale rusty rose in color; rich nose and flavors of cherries and strawberries with adequate acidity, and a medium fruity finish. It was very nice with the salad.

Then for dessert we had a 1999 Elyse Zinfandel Sierra Foothills - dark garnet in color; dull nose and flavors of earthy berries, slightly low acidity, and a medium earthy, dull berry finish; this wasn’t nearly as rich or ripe as Amador County Zins. We had Morbier, Drunken Goat, Goat Brie, & St. Andre cheeses with raisins, mixed nuts & three fruit pastes - ginger-orange, pineapple-mango, & pear-vanilla. A richer, riper Zin would have been better with the cheese et al; we didn’t finish the bottle.

Goat brie? [scratch.gif]

It’s an Affinois cheese.