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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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We're in Marco Island for the week closing up our place for the
summer. After a day of tarpon fishing in the Ten Thousand Islands (2- tarpon 85lb and 125lb and a host of bullsharks, hammerhead and lemon sharks all well over 100 lbs) we headed up to Naples for dinner at a newer restaurant named SeaSalt www.seasalt.com. I was too tired to mess with menus so I asked the server to just feed us. The Chef , and Italian named Farizio Aielli came out and was thrilled to oblige so he took us through a series of small plates including Kampachi and Toro shashimi, a frito misto platter, a tasting of oysters, two small pasta dishes, roasted sea bass and finally beef cheeks in red wine and polenta. I took advantage of a very accomodating corkage policy and brought a bottle of 2001 Dujac Clos de la Roche and a 2004 Chave Hermitage Blanc. Both were bottles that I needed to drink to to lack of proper storage at my place in Florida over the summer. I bought a bottle of 2005 Schramsberg Brut Rose off of their list for $55. Nice bright cherry strawberry fruit with a fair amount of acidity and very smooth ripe fruit flavors. A good match with food. Next we opened the 2004 Chave Hermitage. Great nose of floral honey and citrus peel. Rich and oily on the palate with really powerful flavors of orange zest, minerals, apricots and honey. We ended with the 2001 Dujac Clos de la Roche. Effusive nose of earth and mushrooms. Very sweet ripe up front fruit on the palate of black cherry and blackberry followed by an espresso and cocoa note finishing with an earthy minerality and sous bois. A great meal paired with fab wines. |
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