I just couldn't pull the trigger on an excellent Grenache Blanc/Grenache Gris
Tonight I had some lovely filets of cod (3oz each), and I chilled two wines - a renowned Grenache Blanc/Grenache Gris wine of the province and a delightful delicate Quincy.
Maybe if I had prepared a dill beurre blanc I would have opened the Grenache Blanc/Grenache Gris wine, but I didn't with a lemon/chive butter. The Quincy is just sublime. Not powerful like a Sancerre but delicate with honeysuckle and quince, I'd say. Only two bottles left. I wonder if Philippe Portier picks his grapes at the optimum moment every year. He sure hit the jackpot in 2010.
NB: wines like this get me exicted about Sauvignon Blanc. We often think of it as a workhouse wine, a second choice or counterpoint wine that will work if we can't think of anything better, a cash crop anyone can harvest, but wines like this change my attitude real fast.
BTW a bottle of wine last two nights here. The first night I match the wine to the dish; the second, the dish to the wine. Suggestions for tomorrow? I'm thinking pork.
But le Sud (Grenache Blanc/Grenache Gris) is back in the cave à vin.