Sometimes I am of the opinion that a well trained monkey, let loose in a wine store, could do surprisingly better than yours truly. I say that because, trained monkeys have been known to have better luck picking stocks than some vastly overpaid analyst. Here is a dish that is a little less complicated to figure out because overwhelmingly you are going to want a white wine. The only difficulty, I would anticipate, is deciding which white wine best suits your tender loving and most delicate palate.
Les Vins de Sélection
Val de Loire, Muscadet – Sèvre et Maine sur Lie. This is the one wine I would suggest you try diligently to find at your local wine store. After all it’s a wine with a history that goes back a couple of years. The wine-growing tradition in the region where Muscadet is produced date from an edict of the Roman emperor Probus who had the first vineyards planted by soldiers. I suspect Probus himself may have enjoyed more than his share of Coquille’s and served from a legionnaire’s shield or someones’ badly behaved misplaced head. This wine with this dish is a classic example of the perfect pairing.
Bourgogne, Pouilly – Fuissé. Difficult not to include this selection as it really is the wine that keeps on giving, time and again,
California, Tablas Creek Wines Esprit de Beaucastel Blanc 2008. Great wine from a great group of folks. This is a wonderful blend of Roussanne, Grenache Blanc and Picpoul Blanc. That about says it all.
Bourgogne, Joseph Drouhin, Chablis Premier Cru 2006. Here is a little wine that’s been getting some positive vibes from a lot noses. I do not believe this risks overpowering the dish.
South Africa, Bellingham –Coastal Region ‘Fair Maiden’ 2007. This unusual blend of Chenin Blanc, Chardonnay, Viognier, Grenache Blanc, Roussanne, and Verdelho. Sounds like a lot going on but its a beautiful marriage. It’s a big hit out on the “veld.”