Dinner was a fresh halibut filet seared in a skillet and then roasted briefly with thin slices of prosciutto ham. The modest sauce was white wine, lemon juice, butter and capers.
The wine was under screw cap and got a slight chill. When it hit the glass it was a borderline sparkling wine with tons of bubbles that lacked enough energy to rise to the surface. Kerosene aromas were strong here, and it took a minute or so for that to fade to earth and mineral aromas. Sharp and prickly on the tongue the wine was initially devoid of fruit, and it was a good twenty minutes before lime and kiwi flavors emerged. The kiwi taste was interesting as it had a very sweet sensation to it that was immediately smacked down by the tartness of the lime. These two flavors went well together but they weren't exactly friends.
Delicious and appropriate with the richness of the fish and the saltiness of the prosciutto.
2010 Weingut Brundlmayer Kamptaler Terrassen Gustabfullung. 12.5% alcohol and $14.
The bottle is pictured below
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