Dec. 3
It’s getting even colder.
The appetizer is Prosciutto and Mozzarella Salad
For the main course, I made Acqua Pazza for the first time in this season.
Madai fillet and large clams from Hokkaido were steamed and grilled in wine.
I had it with linguine boiled in al dente.
Acqua Pazza, delicious!
Today’s Wine
Domaine Pech Pouille Blanc 2021 1,380 yen
I bought a few back vintages that were left in the warehouse.
It is a blend of 90% Sauvignon Blanc and 10% Chardonnay grown in Languedoc-Minervois using a unique sustainable farming method.
As a result of 4 years of aging in a low-temperature warehouse, it has a pleasant mouthfeel that is “plump and fluffy”.
Behind the natural wine fermented with wild yeast, a very thick fruit flavor appears behind the “poyo” feeling.
Well, it’s in good condition. I think many white wines in this class are starting to lose their quality in this vintage, but this is very well aged and delicious.
It also went well with Acqua Pazza.
