Made a quick stop at the market and they had some fresh peas. Most of the year I use frozen peas, but the very first ones in the spring are different. It takes a few minutes to shell them, but it's definitely worth the effort. They were blanched until just barely tender then tossed in a buttered skillet with some finely chopped Vidalia onion and sauteed until just cooked. At the very end I tossed in some chopped mint, fresh from the garden. For a "side dish" this one always steals the show in the spring an d last night was not an exception.
We paired that with a halibut fillet that was dusted with aleppo pepper and pan seared.
The wine was a 2007 Vinosia Greco di Tufo from southern Italy which I originally examined here. One big difference this time was that the slight bit of oxidation was not present. This seemed a fresher bottle. The green grape and unroasted almond components were still strong and the mouth feel on this wine still reminded me somewhat of a Condrieu. This bottle seemed more alive than the one I sampled at a wine tasting. Will drink the second bottle soon.
No comments:
Post a Comment