{"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

The Wine<\/i><\/b><\/span><\/h3>\n

2016 M. Chapoutier Les Vignes de Bila-Haut Blanc C\u00f4tes-du-Roussillon<\/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>\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

The Food<\/i><\/b><\/span><\/h3>\n

Pan Seared Sea Bass with Risotto, Spinach, & Cherry Tomatoes<\/b><\/p>\n

\"\"

As the wine was medium bodied, I didn’t worry about it being overtaken by the sauce. I loved the acid and saltiness of the wine with the acid and saltiness of the sauce. For foods that exhibit high levels of acid and salt, an equally acidic wine can bring everything into balance. A white wine with a low acid level would have seemed flabby with a sauce such as this. And the wine\u2019s acidity cut nicely through the creamy risotto. Acid and fat are always a winning combination when it comes to wine and food pairing.<\/p>\n

I certainly foresee more Roussillon wines in my future. And at these prices, why not?! Bila-Haut wines are available on wine lists and at stores in metropolitan markets throughout the U.S.<\/p>\n

Cheers until next time y\u2019all.<\/p>\n

\"\"

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