{"id":3934,"date":"2018-01-21T12:24:54","date_gmt":"2018-01-21T18:24:54","guid":{"rendered":"https:\/\/thecorkscrewconcierge.com\/?p=3934"},"modified":"2018-01-22T15:31:37","modified_gmt":"2018-01-22T21:31:37","slug":"wine-food-pairing-cotes-du-roussillon-blanc-pan-seared-sea-bass","status":"publish","type":"post","link":"https:\/\/thecorkscrewconcierge.com\/2018\/01\/wine-food-pairing-cotes-du-roussillon-blanc-pan-seared-sea-bass\/","title":{"rendered":"Wine & Food Pairing: C\u00f4tes du Roussillon Blanc & Pan-Seared Sea Bass"},"content":{"rendered":"
This month\u2019s white wine pairing consists of pan seared sea bass and a C\u00f4tes du Roussillon Blanc.<\/p>\n
2016 M. Chapoutier Les Vignes de Bila-Haut Blanc C\u00f4tes-du-Roussillon<\/b><\/p>\n
Roussillon is located in southern France near the Mediterranean. Once disregarded due to its large production of second tier wines, in recent years the Roussillon region has come into its own. New and experienced winemakers alike have embraced the region\u2019s potential. With the warm, sunny Mediterranean climate, ripe, fruit-forward wines are the norm. And due to the ease of production in the area generally, many of the wines come at quite a bargain.<\/p>\n This particular white wine is a blend of Grenache Blanc, Grenache Gris, Vermentino, and Macabeo (aka Macabeu aka Viura). And it\u2019s such a masterful blend as each grape lends something quite distinctive to the wine with the Grenache Blanc adding citrus notes, the Grenache Gris adding some roundness, Vermentino providing a savory note, and Macabeo adding some salinity. I\u2019ve been drinking the Bila-Haut red and white wines for years.<\/span>2<\/sup><\/a><\/span>The grapes are hand harvested and the resulting wine is fresh, crisp, and aromatic. Lime, peach, and salty flavors are at the forefront of this very enjoyable wine. I love the combination of fresh fruit over a layer of salinity and minerality. While you could certainly hang out and drink this on on a warm, sunny day, the wine\u2019s acidity makes it a wonderful food wine. Which is exactly what Chapoutier envisioned.<\/p>\n Pan Seared Sea Bass with Risotto, Spinach, & Cherry Tomatoes<\/b><\/p>\n
\n$15. Fifteen bucks (or less) gets you wine from famed Rh\u00f4ne winemaker, Michel Chapoutier. You know, THE Chapoutier, king of the Rh\u00f4ne?<\/span>1<\/sup><\/a><\/span> The one with the uncompromising, high, exacting standards? But instead of the Rhone, he\u2019s created a quality wine from the under the radar Roussillon region of France. Per Chapoutier, Roussillon has the potential to be as great as Bordeaux, Burgundy, or the Rh\u00f4ne. Talk about a great #BudgetMinded wine.<\/p>\nThe Food<\/i><\/b><\/span><\/h3>\n