Salad Nicoise

[Dana]

I'm hosting "the girls" on Saturday for our monthy lunch and chit-chat. I'm serving Salad Nicoise from Fine Cooking Sept. 2001. I've confit-d the tuna and will make the herbacious dressing recommended in the mag. It's really delish, but I'm not sure about a wine. I thought of a sparkler, as this is lunch, such as Frixienet, but maybe a Chenin Blanc or a Sauv. Blanc would be better. I like to expose my friends to as many wine varities as I can. Last time, I served Villa Maria Sauv. Blanc. and they really liked it. Any recommendations? I thank you and my friends thank you.

[Craig Camp]

A lovely dry rose will keep you in the Nicoise theme -

Look here for many good recommendations.

[Winot]

Or how about a white Cassis or Bandol?

[Scott]

I think you needs something with freshness, that can handle the oilyness of the fish, would suggest a dry spatlese from 2002, or possibly Rosata Arneis - Giacosa?

[Florida Jim]

I'm hosting "the girls" on Saturday for our monthy lunch and chit-chat. I'm serving Salad Nicoise from Fine Cooking Sept. 2001. I've confit-d the tuna and will make the herbacious dressing recommended in the mag. It's really delish, but I'm not sure about a wine. I thought of a sparkler, as this is lunch, such as Frixienet, but maybe a Chenin Blanc or a Sauv. Blanc would be better. I like to expose my friends to as many wine varities as I can. Last time, I served Villa Maria Sauv. Blanc. and they really liked it. Any recommendations? I thank you and my friends thank you.

Dana,

One of my favorite dishes.

I like Chablis or a lighter style pinot with Nicoise, myself, but the suggestions already made might make me rethink those choices.

Best, Jim

[Florida Jim]

Especially the dry rose idea.

Best, Jim

Edited April 26, 2004 by Florida Jim (log)