I had this at America's restaurant, so these notes are from memory.
And my memory is that this was very, very good.
It had very focused, precise, and persistent cherry/pomegranate fruit, with very nice balancing acidity and a long, pure finish. Reminded me of an elegant Volnay or Pommard.
As to the food, my seared "Chilean Sea Bass" was immersed in too much of the clarified butter (or other fat) that the fish was sauteed in, but otherwise it was fresh and flavorful. Either as a result of my getting more sensitive to this as I get older, or because this is a trick that cooks use to get more flavor our of a dish, I notice more and more that fancy restaurants seem to leave way too much of the cooking fat in their finished dishes. Enough already!
And my memory is that this was very, very good.
It had very focused, precise, and persistent cherry/pomegranate fruit, with very nice balancing acidity and a long, pure finish. Reminded me of an elegant Volnay or Pommard.
As to the food, my seared "Chilean Sea Bass" was immersed in too much of the clarified butter (or other fat) that the fish was sauteed in, but otherwise it was fresh and flavorful. Either as a result of my getting more sensitive to this as I get older, or because this is a trick that cooks use to get more flavor our of a dish, I notice more and more that fancy restaurants seem to leave way too much of the cooking fat in their finished dishes. Enough already!
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