CrusaderFrank
Diamond Member
- May 20, 2009
- 148,279
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Sea Bass, oven-roasted with tomato, fennel, picholine olives and preserved lemons. [My suggestion is the] 2007 Handley Pinot Noir, Anderson Valley.
My wife and I discovered this wine on a trip to Mendocino County last winter. We like to ‘drink locally’, so one night at dinner, we picked this from the list at the Albion River Inn. It was delicious and went well with several different dishes. We visited the winery the next day and had a great experience. They make a nice sparkling that is worth checking out, as well.
Light red wines can be great matches for fish dishes, especially this sea bass preparation. Bright fresh tomato, sweet spicy fennel, earthy French olives – they all reflect qualities of the Handley Pinot Noir. Preserved lemons add a rich citrus note, helping to keep the wine’s fruit intact. – Matt Bennett, Chef, MattCooks, St. Helena, CA.
OK, I was wrong about Pinot Noir and seabass
My wife and I discovered this wine on a trip to Mendocino County last winter. We like to ‘drink locally’, so one night at dinner, we picked this from the list at the Albion River Inn. It was delicious and went well with several different dishes. We visited the winery the next day and had a great experience. They make a nice sparkling that is worth checking out, as well.
Light red wines can be great matches for fish dishes, especially this sea bass preparation. Bright fresh tomato, sweet spicy fennel, earthy French olives – they all reflect qualities of the Handley Pinot Noir. Preserved lemons add a rich citrus note, helping to keep the wine’s fruit intact. – Matt Bennett, Chef, MattCooks, St. Helena, CA.
OK, I was wrong about Pinot Noir and seabass