Nov. 9
It was a Sunday with cold rain.
Today’s dish
Mizuna, Broccoli, and Shirasu Salad
Rice cooked with Eel
The eel is washed off from the original sauce, carefully steamed in wine, and then simmered in homemade sauce.
Put it on rice cooked in the broth in a rice cooker and steam it.
It’s a simple dish, but it’s always very delicious.
Today’s Wine
Estezargues Z 2024 Sample Tasting
This is a sample from the natural winery Estezargues in the southern Cote du Rhone.
It is an organic wine with no added sulfurous acid and AB certification.
It says a blend of 60% Caladoc, 15% Marselan, 10% Grenache, 10% Carignan and 5% Syrah.
What is a Caladoc?
When I looked it up, it was a new variety that was born in France in 1958.
It is a cross between Grenache and Malbec.
It is resistant to disease and resistant to high temperatures, and it is said that it is a grape variety that is currently attracting attention in Languedoc, where temperatures are high, as global warming progresses.
It seems to be a variety with a strong astringency and a high alcohol content, but when made by Estezorg, it has a gentle and light style.
Immediately after opening, there was a metallic nuance derived from the hybrid species, but as it gradually disappeared, a beautiful acid appeared.
I felt well-balanced tannins and pleasant aftertaste.
Estezargue only makes good wines.
It also went well with today’s eel rice.
The retail price is about 1,650 yen.
Shall I import this?
