Once of my favorite dishes is Sole Meunière, or similar delicate white fish with a buttery white wine sauce. I have fond memories of the succulent Petrale Sole at Scott’s Seafood in Palo Alto (CA), a regular feature on their menu. I dined there weekly for many years, across the street from my Silicon Valley office on Embarcadero and Bayshore Road. Even more delectable was the seasonal special of Sand Dabs when they were available - a delicate white fish, also known as Rex Sole, found on the Northern California Pacific Coast during springtime.
Of course Dover Sole is such an offering, when available, although it is a much larger fish and hence is a much larger portion, and tends therefore to be expensive. Never-the-less, I loved the Dover Sole at Il Postino Restaurant near tony Sutton Place and Lenox Hill neighborhood in New York City which I featured several times in these pages. - Cakebread Cellars Napa Valley Chardonnay at Il Postino NYC.
Also, I would say my near favorite seafood dish is Flounder, and once again enjoyed at one of my favorite and memorable eateries for such another New York favorite, featured in these pages - Eataly NYC Flounder Seafood Dinner, and - Eataly New York Wine Dine Options.
We went to Omaha Steaks’ retail outlet in nearby Lombard to pick up a beef tenderloin for our Easter Sunday family dinner. There, they had filets of Sole Almondine which we were tempted to pick up for a special dinner. Omaha Steaks describe their offering - “Boasting a rich flavor … only the finest wild-caught, natural, white sole fillets … our Sole Almondine - premium boneless sole topped with tasty cheese-flavored bread crumbs and crunchy sliced almonds.”
We picked up a case and Linda prepared a buttery muniere sauce for the sole and side of balsamic rice, served with mixed medley of peas, corn and shallots.
I pulled from the cellar an Unoaked Chardonnay from the upper Sonoma Russian River Valley, expecting it to be more neutral and delicate to accompany the sole entree.
Williams Selyem Unoaked Sonoma Russian River Valley Chardonnay 2017
Winemakers Notes - “Notes of spiced pear and yellow apple come to the forefront of the aromatics, and a touch of jasmine adds a wonderful lift to the nose. Fruit sourced from mature vines provides great acidity and livens the palate, while balancing the tannin structure. Aged on the primary yeast in tank, this wine has a developed weight and texture while being bone-dry. Subtle minerality is apparent on the nose and palate, and further adds depth and complexity.”
Silver golden straw colored, light bodied, crisp bright acidity with notes of stone fruit, ripe apple and hints of pear and citrus on a tangy finish.
We picked up a case and Linda prepared a buttery muniere sauce for the sole and side of balsamic rice, served with mixed medley of peas, corn and shallots.
I pulled from the cellar an Unoaked Chardonnay from the upper Sonoma Russian River Valley, expecting it to be more neutral and delicate to accompany the sole entree.
Williams Selyem Unoaked Sonoma Russian River Valley Chardonnay 2017
Winemakers Notes - “Notes of spiced pear and yellow apple come to the forefront of the aromatics, and a touch of jasmine adds a wonderful lift to the nose. Fruit sourced from mature vines provides great acidity and livens the palate, while balancing the tannin structure. Aged on the primary yeast in tank, this wine has a developed weight and texture while being bone-dry. Subtle minerality is apparent on the nose and palate, and further adds depth and complexity.”
This was rated 95 points by Wine Enthusiast and 90 points by Wine Advocate
Silver golden straw colored, light bodied, crisp bright acidity with notes of stone fruit, ripe apple and hints of pear and citrus on a tangy finish.
RM 90 points.
https://www.williamsselyem.com/wine/2017-unoaked-chardonnay/
https://www.cellartracker.com/wine.asp?iWine=3205080
https://www.cellartracker.com/wine.asp?iWine=3205080
