I was reminded recently by my friend Marlon Tulaszewski that I hasn’t posted to this blog in a while. Figured this is as good of a reason to post again as any.
Always lovely to enjoy a fresh Condrieu. La Doriane didn’t disappoint. Best served well chilled in my opinion to preserve the freshness due to the lower acidity from this vintage.
Nose of Bosc pears, white peaches, and apricots with almond notes.
Round and full palate.
I enjoyed this with some U-10 day boat scallop sashimi with toasted Korean sesame oil and Himalayan salt. The other half of the scallops made carpaccio with chili, lime and ponzu soy ginger dressing.
Simple, elegant and lovely.