Yesterday we enjoyed one of our best, an easiest, homemade dinners in a long time. We had a frisee salad which Stephanie dressed with a vinaigrette of dijon mustard, sherry vinegar, and rendered bacon fat, topped with slab bacon and poached quail eggs. It was sublime. I grilled a whole golden trout that turned out to be the best fish I have made in ages. The flesh was a beautiful golden color, lighter than salmon but darker, and richer, than the standard rainbow trout. It was grilled simply, with only salt and pepper and a sprig of rosemary in the cavity.
Sadly the wine I chose to accompany the meal didn't show as well. 2000 was a tough vintage for France's Loire valley, and five years of bottle age did nothing to improve this bottle of chenin blanc. Regular blog readers will know that I have been fascinated with chenin (and chenin taste-alikes like falanghina) lately, but this bottling had neither the racy acidity nor round melon and stone-fruit flavors that make Savennieres my go-to wine. I'd love to try it in a better vintage.
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