We usually have red wine with our Monday night dinner because Dave doesn’t care for most whites. However, I didn’t feel I had a red that would pair well with grilled halibut so I decided to have a white Bordeaux. White wines from Bordeaux are blends of Semillon and Sauvignon Blanc with the percentages varying by Chateau. For tonight I chose a 2007 Chateau De Fieuzal from Pessac Leognan. This is a pretty big white and doesn’t have any of the grassiness so often associated with Sauvignon Blanc. The color was medium yellow with a nose consisting of citrus and minerals. Nancy mentioned she got a little cheesiness, although I don’t know what that would be like. The nose carried over into the flavor with the citrus and minerality. Slightly round in the mouth with good acidity and a long finish. As big as this wine was it went well with the charcoal grilled halibut. And Dave did like this white!
We enjoy wine, food and travel. Pull That Cork is a chronicle of our wine adventures, the food and wine pairings we create and our travels which are increasingly organized around wine.