DaleW wrote:
> On May 18, 12:56�am, Emery Davis > wrote:
>> Had this with line caught sea bass, simply grilled over a wood fire with
>> good Nyons olive oil and gros sel.
>>
>> This was a better year for whites than reds in CdP.
>>
>> Quiet but elegant nose, nuts, lemon and flowers. �In the mouth, more of
>> the same, with
>> sandlewood and kiwi overtones, quite racy, good but not extraordinary
>> length. �As it
>> opened (and warmed a little, I think it was a bit cold to begin with)
>> more walnut and
>> melon appeared.
>>
>> A medium weight contender for sure, but lots of pleasure in the bottle
>> and a perfect
>> match for the delicate fish. �Drink or hold, I think.
>>
>> -E
>
> I have a couple of white Rhones to drink up, do you think grilled
> whitefleshed fish is generally a good match?

Hi Dale,

I guess I do. Remembering that this is not Patagonian anything but real
sea bass,
(bar) and so has a very delicate flavor. So it seemed like a safe bet
with the older
white. Younger Rhone whites might stand up very well to stronger
flavors like
lobster, on the other hand, IMHO.

-E