Wines with dinner

[Florida Jim]

After a fairly continuous series of dinners with friends, Diane and I dressed down, watched a little TV and ate by ourselves.

With grilled salmon, roasted organic beets, wilted organic beet greens and a salad of green lentils with onions, garlic and tomatoes:

1996 Denis Mortet, Gevrey-Chambertin “Au Velle”:

a little waxy and tight to begin with but an hour in the decanter brought out ripe cranberry and river rock aromas/

medium body, flavors that follow the nose with a bit of Gevrey earth and a touch of spice, satin texture, concentrated and intense, good balance/

medium length, somewhat drying (from tannin) finish.

Could use two years in the bottle or two more hours in the decanter, but still delivers character and quality with good structure. Good with the salmon; out of this world with the lentils.

With a very ripe nectarine and some raw almonds:

1997 Navarro, Gewurtztraminer VT:

a sort of vanilla/pineapple nose with ginger, shower curtain, rainwater and some indeterminate spices/

medium body, bright and clean flavors follow the nose, viscous, balanced/

long finish.

This had been opened, recorked and put in the cellar for about two days. It showed almost as it did when opened. Fair with the fruit; exquisite with the nuts.

Best, Jim

[docsconz]

There's nothing like a good Burgundy with salmon.

[Fat Guy]

Aside from grilling, was anything done to the salmon?

[Florida Jim]

Aside from grilling, was anything done to the salmon?

Nope.