Brilliant light copper-salmon pink. Strong scents of fresh tangerines, cantaloupes and just a slight whiff of tomato leaves. Dry, ripe blood oranges, mineral tones, tart strawberries. Med to med+ acidity and length. Poised and structured. Extremely pleasant, and very, very versatile – with or without food. More than just a picnic quaffer, and rightly so for the price! Don’t touch this if you’re looking for a fruit bomb 🙂
Not quite the authentic Cha Ca from Hanoi as I tweaked the recipe based on whatever spices I could find in the kitchen. And it wasn’t the flakey white fish that’s normally used too – I opted for a nice piece of monkfish fillet: firm, succulent and juicy. I figured since I’m not wrapping the fish the traditional way…I might as well turn it into something substantial for lunch, accompanied by a nice glass (or more) of dry Provençal Rosé. That’s the pic before the fish was baked (not pan-fried unfortunately). Sprinkled some chopped fresh dill and a squeeze of lemon when it was ready. Yums.