Saturday Night – SEA all that FOOD – Part 3

Click here for Part 1

For the main course, Mick did grilled Ahi Tuna with a spice rub and mango sauce with green beans and couscous.

Mick paired a 2004 Beringer’s Napa Valley Merlot with this course.

"Spicy Tuna"

The merlot had a big easy to find nose with a aromas of pine, tar and plum. The Merlot had a cassis/dark berry flavour working for it. The balance was decent but the tannin had a roughness to it that made the wine seem more tannic than it actually was. It was an OK pairing with the Tuna but the rub was very spicy and the Merlot seemed to amplify the burn of the dish instead of quenching it.

"If someone orders Merlot...."

Here is the group rating for the wine -Mick – 86, Mark – 86, Kathy – 86, Amy – 86, Overall – 86.
　
There is no LCBO information on the Beringer’s Napa Valley Merlot but if memory serves this bottle is the in the $30 to $33 range.
　
I noticed I haven’t commented much on the food itself; the shrimp and the crab cakes were very good and Mick lightly grilled Ahi Tuna to perfection but the spice rub needed to be toned down quite a bit.
　
I like to thank Mick for all his hard work in trying out the three new dishes and to thank both Mick and Amy for hosting. I ate way too much but it was hard not too with how good everything was.
　
Cheers!

Mark