California Sea Bass Civiche with Chorizo, Sopresatta and Truffle Fingerling Confit
Served with two wine pairings: Domaine Alain Patriarche Meursault Vielles Vignes 2006 Cote De Beaune
and: Domaine Jean Touzot Macon Villages Vielles Vignes 2006 Maconnais
I really enjoy doing wine dinners this way. We sit down and taste a bunch of wine before the food is perceived, as I taste I just try to place what smells and flavors I get and the dish can come to life at that second.
The smells off the two wines really made the dish here. The Touzot gave of smells of truffle and grapefruit while the Meursault reminded me so quickly of cured meats and anti pasta platters.
So, I just put the two together.
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