by Richard Fadeley OLD » Sun Jul 13, 2014 9:54 pm
With a grilled/smoked sockeye salmon fillets we started with Bollo Prosecco served with Camembert with Varsi Salami, and olives. Then we opened the Ostatu '13 Rose' , followed by bottle of a Raimbault '12 Les Belles Cotes Sancerre, just about perfect! Both of these wines were just what they were meant to be. Followed with the salmon and a Rodet '11 Fixin. After a one hour decant and a little air this was singing. A very nice match with the salmon, corn, eggplant, peppers, etc. This was Burgundy in its element.
Richard Fadeley, CWS
aka Webwineman
