Mick broke out an all seafood menu for our latest Saturday night dinner.
The first course was baked Crab Dip with a 2009 Tokara Sauvignon Blanc. We have reviewed this wine before - http://zippysauce.blogspot.com/2011/01/saturday-night-old-favourites-part-1.html so I won’t be reviewing it in full again for this post.
I will say that it was a very good pairing with the Crab Dip; it was actually better with the food than it was on its own. The Crab Dip was very good too but Mick did go a bit heavy on the cayenne pepper so it was zippier than I thought it should have been.
The second course had both a new wine and new dish for us to try – Clams Casino and 2008 Chateau de Ligny Chablis.
The nose on the wine had faint aromas of peach and pineapple and a musty basement smell which I find common in a lot of French wines. Tasting the wine, you’ll find flavours or honeydew melon and lime. The structure on the wine was decent but the acidity on the wine was too soft. It was an easy drinking wine but at times it got lost against the rich flavours of the clams.
Here is the group rating for the wine – Mick - 87, Mark - 86, Kathy – 85, Amy – 85, Overall – 85.75.
Here is the LCBO information on the wine –
CHÂTEAU DE LIGNY CHABLIS 2008
VINTAGES 200105
750 mL bottle
Price: $ 18.95
Wine, White Wine
13.0% Alcohol/Vol.
Sugar Content : XD
Made in: Burgundy, France
By: Jean Claude Fromont
Release Date: Jan 8, 2011
Description - International Trophy winner at the 2010 Decanter World Wine Awards.
Tasting Note - Pretty pale straw-yellow colour leads to an attractive nose featuring apple, mineral/wet stones, lees and a hint of pear. Dry, simultaneously fresh and ripe with zippy acidity adding vibrancy. Medium bodied with a fairly lengthy finish. Match it to grilled tuna or swordfish. (VINTAGES panel, Nov. 2010).
Mick did up the Clams Casino on the BBQ and topped them with bacon and cheese. The flavours to the Clams Casino were excellent. My only issue with them was, when I have had them in the past they are usually oven broiled which makes a nice crust on the top which I really like. I discussed this with Mick and said he too would be interested in using the oven next time he makes these to see what kind of difference it makes to the flavour of the dish.
The next course was Mick’s Blacken Scallops with Corn and Avocado salsa and he paired this with a Bottega Brut Prosecco.
I screwed up as we didn’t review this wine; we’ve had it before so I assumed we reviewed but after checking on the Blog, we didn’t fully review it the last time. It was very good on its own but got a little funky with the food at times. This is weird as when we paired this with the Santa Margherita Prosecco di Valdobbiadene (http://zippysauce.blogspot.com/2011/01/saturday-night-taking-pro-out-of.html) the last time it was a very good pairing and yet the Bottega Prosecco didn’t work as well as a pairing.
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| "The top of the Bottega bottle - Either drink or leave... can't argue with that!" |
The scallops on the other hand were awesome as always.
Amy picked up a Milky Way cake for dessert which finished the evening off beautifully. I’d like to thank Mick for all his hard work in making three very tasty dishes this evening and to both Mick and Amy for hosting.
Thanks,
Mark
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