Most people think that Muscadet is a simple and fresh wine that is a cheap and oyster friendly. However, these wines can vary drastically in their style, complexity, and consequently in the foods that they can be paired with. Some Muscadet can even be as complex and rich as a Meursault (yet cost less than half as much)!
Over the course of the next few months, I will be featuring various wines from the Muscadet region with a focus on the different foods that pair well with them. The first wine is by Domaine Brégeon. Michel Brégeon is known for making super complex wines by keeping the wines sur lie for years (some as long as seven years!). Everything in this winery is hand harvested and fermented with natural yeasts. Sur lie simply refers to fermenting the wine with the yeasts and bottling it without fining, which adds more depth and complexity to the wine.
We have a few bottles from Domaine Brégeon with varying levels of complexity but the first one that I will feature is the l’Original Muscadet Sèvre-et-Maine sur lie. Fred Lailler took over in 2011 and l’Original is one of his wines. I’m drinking a bottle from 2014. This is a crisp and refreshing wine with lots of citrus aromas.
Since this is a wine high in acidity, I will actually pair this wine with two seafood dishes that are served with lemon juice. The sourness from the lemon in these dishes will actually work to balance the acidity in the wine. The end result: a softer, rounder wine. The first dish is baby shrimp. I love these tiny little critters and you can prepare them yourself from scratch or buy them from the seafood market already cooked. Because you eat these little critters with the shell, they tend to have a stronger (and more delicious) flavor than the larger ones.
Add a squirt of lemon and they’re ready to be enjoyed with Muscadet!
The next dish is everyone’s favorite appetizer: calamari rings. I marinated the calamari in some lemon juice and chopped fennel seeds for about an hour before deep frying. A squirt of lemon goes a long way to add freshness to fried foods and it’s this bit of lemon that makes the calamari a perfect match to the l’Original. Calamari is so easy to make and this dish came out so perfect. I will definitely be making this again and again.
It’s so interesting how lemon interacts with wine! It can make or break a pairing and in this case, it definitely takes the pairing to the next level of deliciousness. Next time try an acidic wine with lemon and you’ll be surprised how well it works!
I’ve written about Restaurant Arpège before (Check out: Some of my favorites from Paris: l’Arpège). However, this being my favorite restaurant, I think it deserved another post 🙂 In the last three months, I’ve had a chance to eat there twice and I just wanted to share some of the highlights with you.
During my October visit, scallops were just back in season so when I saw the scallop carpaccio on the menu I had to get it. I ordered à la carte and you have the option to order half portions (this allows you to taste more dishes), which I did since I had my eye on another appetizer. The scallops were served with radishes and geranium oil. A gorgeous dish that’s also delicious!
The sommelier paired this dish with a glass of Chenin from Anjou in the Loire Valley: 2015 Les Roches Sèches Les Varennes. It was really a fantastic pairing and I’ll definitely put it in my repertoire for future dinner parties.
My favorite dish at l’Arpège (and in the world) is the beetroot tartare – this was my second starter. It is simply heavenly. This is one of the signature dishes here though certain elements of the dish change daily. That day, it was served with parmesan.
The wine of choice was a Riesling: 2013 Zusslin by Clos Liebenberg. Lovely match!
For the main course, I ordered the sweetbreads, which was prepared with chestnuts and salted butter from St. Malo. I absolutely love sweetbreads and if it’s on the menu I always order it. Since I love it so much, I opted for the full portion. And what a portion! I was stuffed by the time I was done.
I had a glass of white from Pays de l’Herault: Les Clapas Blanc from Domaine du Pas de l’Escalette from Languedoc in Southern France, which worked really well to balance the richness of the dish.
It was a lovely meal that lasted quite a few hours. At the end of the meal, I was invited to join Alain Passard in his office for some Champagne. La vie est belle!
I went back to Restaurant Arpège about a week ago and instead of my usual à la carte meal, I went with the tasting menu. Course after course of delicious food. Pure decadence 🙂
We started out with the beetroot sushi. So beautiful!
This was followed by beetroot hummus. Now, I’ve spent more than six years in the Middle East and I’ve eaten my fair share of hummus (it’s pretty much a staple food there). But this one was amazing! So creamy and definitely the best hummus I’ve ever had.
The sommelier poured us a glass of Savennières from the Loire Valley. Clos des Perrières by Domaine Soucherie. It never occurred to me to pair Savennières with hummus but it really worked.
Then we had the potatoes mousseline with black olive emulsion and Jerusalem artichoke chips. Of my goodness, this was simply divine! Who know the simple potato could taste so good! I know I’m weird in that I’m not really a fan of potatoes but this dish really knocked me off my feet.
Then we had the radish risotto with a general shaving of truffles (and instead of rice, the risotto was made with radishes).
This was followed by a buckwheat waffle served with tarama made with seabass roe and eel. This was also ridiculously delicious and became one of my favorites at l’Arpège!
We drank a glass of Meursault: Clos Richemont Premier Cru by Henri Darnat. Meursault works so well with creamy dishes (I’ve written a blog post about it. Check out: Cream and simple flavors make Meursault shine) and as suspected, this was a fantastic match!
The main course was guinea fowl with celeriac puree, liver, Jerusalem artichoke and cream infused with Portuguese lemons.
This was paired with a glass of from Bordeaux: Cotes de Castillon by Domaine de l’A. I initially thought that this Bordeaux would be a bit too heavy for the guinea fowl but it worked really well!
For dessert, we had the usual plate of gourmandises.
As well as a walnut cream puff.
We had so many courses and I’ve only listed the highlights here. It was another meal that lasted hours! And of course a trip to Restaurant Arpège wouldn’t be complete without a picture with Alain Passard. One of the servers called this a rite of passage 🙂
If you haven’t been to l’Arpège yet, you’re definitely missing out! Next time you’re in Paris, make sure to give it a try. You won’t be disappointed.
Lately, I have been obsessed with shrimp and grits! I’ve been experimenting with a lot of recipes as well as trying different wine pairings. While the shrimp in this dish may make you reach for a bottle of white wine, other ingredients actually call for a red. For instance, the smoky bacon in the shrimp and the hard cheeses in the grits are ideal food matches for a syrah. Rhône valley is the land of syrah in France and one of the most elegant wines from there is Côte Rôtie. Côte Rôtie is a mix of fruity (red and black berries) and smoky aromas like bacon. It is typically blended with a touch of viognier, which adds an exotic kick.
Côte Rôtie can get quite pricey but at 40 €, Cuvée du Plessy by Domaine Gilles Barge is a bargain! This is such a lovely wine with the characteristic the meaty and smoky aromas juxtaposed with dark fruits. It is quite smooth in the mouth. I really like this wine and will go back and get a few more to add to my collection.
Now for the shrimp and grits… Abu Dhabi has some amazing seafood, including these jumbo wild shrimp. I always buy it in the shell and do the cleaning myself because I like to save the shells for shrimp stock.
The shrimp and grits recipe that I’m using not only has bits of bacon but also sautées everything in bacon fat – perfect with the Côte Rotie. In the grits, I used three types of cheese. Cheddar, which is classic in Southern grits; gruyère, which is a fantastic pairing with Côte Rôtie, and smoked halloumi; my Middle Eastern twist, which adds another layer of smokiness to this dish.
My goodness… What a lovely pairing with Côte Rôtie! The bacon and cheese really make the wine shine.
After the success of shrimp and grits, I started thinking about how well mac & cheese would work with Côte Rôtie. So the next day, I tried the Cuvée du Plessy with Ina Garten’s grown up mac & cheese recipe (my favorite!), which calls for gruyère and bacon.
This was another killer pairing with Cuvée du Plessy! I highly recommend it!
This is my third blog post on Madiran. For a wine that is so hefty in tannins, this is quite a versatile wine when it comes to food pairings. Madiran is one of my favorites. It is rustic and has so much character.
In my first madiran post, I matched it with seared foie gras – this has got to be my favorite food and wine pairing ever. Check out the post here: Madiran wine and fresh foie gras? Move over Sauternes!
Then I did an post that paired this wine to a multiple course dinner – even dessert! Check out: A wine to go with every course of dinner: Madiran. There, I mainly featured the appetizers and the dessert but only briefly talked about main course: duck. I thought it was about time that I give the main course some proper attention.
This past summer my friend Kelly brought me a bottle of 2011 Chateau d’Aydie by Famille Laplace. This is a lovely wine: bold with tannins and lots of black fruits.
Because Madiran has lots of tannins, the first thing that pops into my mind is rich and fatty foods. Fat does a great job smoothing out tannins. One of the richest dishes I can think of is cassoulet – a rustic casserole from the southwest of France that contains meat (pork sausage and duck confit – the protein in the meat is also very effective in mellowing out tannins), white beans, and lots of fat (the New York Times recipe calls for a quart of duck fat!). Even though cassoulet is so rich, there is enough acidity in the wine to lighten things up. Finally, the rustic flavors of duck and pork not only mirror the rustic qualities of the wine but they also contrast very nicely with its fruity elements. Duck in particular naturally goes so well with Madiran.
Making cassoulet is a labor of love and it takes a long time to gather all of the ingredients and prepare it! If you’re not in the mood for cassoulet, then just go with duck confit. It provides all the elements of the cassoulet to pair well with Madiran: it’s rich (it’s cooked in its own fat, after all), it’s protein, it has rustic and earthy flavors, and it’s delicious! I actually love my duck confit on the crispy side so I always put it under the broiler for a few minutes to crisp up the skin.
You could add a splash of reduced balsamic vinegar to the dish and that would also be delicious.
If duck isn’t your thing, I could also think of a rich boar stew as a great pairing with Madiran – such a versatile wine! If you haven’t already had Madiran, try it today. You won’t regret it 🙂
One of my first blog posts was about falanghina (see: Falanghina and three dishes). It is perhaps the most popular post to date with my readers. I’ve been drinking falanghina a lot lately and been working with different food pairings and I decided it was high time to post an update.
This time, I have a 2015 I Cacciagalli Aorivola. I Cacciagalli is a new winery that grows its grapes using biodynamic farming. Once the grapes have been hand picked, the approach to winemaking is also quite natural – using wild yeasts, keeping the wine unfiltered and unclarified.
This wine is divine! It’s crisp and mouth-watering, yet quite smooth. It is a citrussy wine, which makes it a perfect match for seafood. Citrus and seafood go so well together but I find that squeezing lemon directly on the food ends up overpowering and masking its delicate flavors. So whenever I can, I try to pair seafood with citrussy wines and skip the lemon juice all together. I do, however, like adding lemon zest to seafood, which adds depth to a dish without drowning out the rest of the flavors.
I got two dishes lined up for the Aorivola. First is a classic Breton style fish soup. I absolutely love this soup and can eat it everyday. It has a mix of seafood, tomatoes, and lots of herbs.
I served the soup with some crostini that I topped with crème fraiche. The soup already has herbs in it but I also added some fresh herbs, which I find always works well with falanghina.
Now for the second dish. Shellfish overall goes really well with falanghina. In my original post, I found that out of the three dishes, the clams, packed with a variety of herbs, were the best pairing. I’ve since discovered that shrimp is especially delicious with falanghina. And you can go ahead and add garlic to make it a scampi because falanghina can really handle garlicky flavors (it can be tricky to pair wine with garlicky foods – look for wines high in acidity and avoid oaky ones).
Scampi is so easy to make. Just throw together some garlic, chili, parsley, lemon zest (which not only adds depth but also complements the citrus flavors in the wine) and call it a day.
The scampi was a fantastic match to the falanghina and worked really well with the dish’s garlicky, herby flavors. The lemon zest was a great touch and really complemented with wine well. If you don’t have falanghina, savignon blanc or another aromatic and crisp wine would also be a great match with the scampi.
Lately, I’ve been really into creating multiple-course meals around a single bottle of wine. While for larger dinner parties I may feature a different bottle with each course, I find that if it’s just two for dinner, working with a single wine is practical because I don’t want to open multiple bottles that we will not be able to finish before the oxygen starts spoiling the wine. But it’s also much more interesting to have just one bottle to work with, as it allows you to explore how different flavors in each course work with the same wine.
Today, it’s all about food pairings with Meursault: 2012 Les Charmes Premier Cru by Antoine Jobard. A fruity and mineral driven wine that is not as big and less oaky than the typical Meursault – which is why I love this wine! Its flavors are refined and complex (it spends time in the barrel and sur lie). It has freshness due to its youth yet with a texture that’s still rich, making it the perfect match to heavier dishes, especially cream based.
I’m starting the meal with a creamy pumpkin soup. I prepared the soup with coconut milk and just hints of turmeric, paprika, and cumin. I minimized the spices in this soup because I wanted to avoid strongly flavored foods so as to not overpower the wine. I will be keeping to the simple-flavor approach for the entire meal. With Meursault (and other chardonnays) I find that what works best is foods characterized by mild flavors, which allow the flavors of the wine to shine.
The soup course was followed by endives au gratin, which is one of my favorite dishes ever. Belgian endives wrapped in ham, covered in a creamy mornay sauce, and topped with shredded cheese.
I loved how well this dish worked with the Meursault!
Now time for the main course: scallops. I’ve tried so many wines with scallops – without much success. Each one either made the wine taste worse or made the scallops taste slightly bitter. But I’ve finally found the perfect match with this Meursault! Given that this wine loves creamy foods, I added a watercress cream sauce to the dish.
Again, the simplicity of the scallop’s flavors allowed the Meursault to shine. The richness in both the texture of the scallops and the cream sauce worked perfectly with the wine. From now on, this will be my go-to wine when I cook scallops.
A fantastic pairing with the Meursault is actually the coral of the scallop. I absolutely love the coral and it’s such a shame that it’s so hard to find scallops with the coral still attached.
I didn’t serve these at dinner but rather ate them as a snack while I was making dinner. You can simply sear them in a pan (but be careful – they can pop when they cook!) or if the scallop is fresh enough, you can just eat them raw. The corals are richer and creamier in texture than the muscle (the scallop) and milder in flavor. It paired so wonderfully with the Meursault on its own, without the watercress sauce.
This meal was fantastic and I’m glad I got a couple extra bottles of this Meursault so I can make this again 🙂
I love Rue de Seine in the 6e arrondissement of Paris. It is a lively street with lots of shops and restaurants. One of my favorite spots on that street is Bellota-Bellota, where they sell a variety of gourmet products, ranging from caviar, to smoked salmon, to foie gras. But the specialty is jamón ibérico, the finest of which is the bellota variety. Bellota hams are made from free-range pigs that eat acorns found in the oak forests in the border areas between Portugal and Spain (bellota actually means acorn in Spanish). They have a few types of bellota ham that you can choose from:
And you can either eat it there (they have a nice outdoor seating area) or take it to go. I got the Jabugo and the Guijeilo to take home with me for apéro (short for apéritif) hour.
These hams are absolutely delicious and worth the hefty price tag. They’re naturally sweet, nutty, rich and they just melt in your mouth. Just add some roasted almonds to highlight the nuttiness of the ham and you’re all set.
As with other types of charcuterie, you can pair this with a crisp white wine, a sparkling wine, or a light and fruity red. The acidity in the wines will work wonders with the ham’s saltiness as well as to cut down on the fattiness. While these wines will work, the best pairing for jamón ibérico is fino sherry.
Fino sherry is a fortified wine made from the palomino grape in the Jerez region of Spain and is characteristically bone dry. One of the biggest names in fino Sherry (and also easiest to find) is Tio Pepe and this is what I’m opening up to go with the ham.
It is high in alcohol (15%) compared to regular wine but is actually on the lower end of the scale when it comes to sherry. It is very crisp and refreshing – perfect with the ham! The sherry is also nutty in aroma, which highlights the nuttiness of the ham. The nuttiness of the fino sherry also works perfectly with the almonds.
Fino sherry also goes well with a wide variety of seafood and for my next dish, I decided combine both charcuterie and seafood: mussels cooked in tomato sauce and topped with crispy pan-fried chorizo and fresh thyme. The tomato sauce also has some of the sherry in it.
There is a lovely combination of flavors in this dish and it’s a great match to the fino sherry.
If pairing seafood with the fino sherry, it need not be prepared in a Mediterranean style. Fino sherry actually pairs exceptionally well with Japanese food – not only sushi and sashimi but also tempura. When I was at the farmer’s market, I came across some fior di zucca – or zucchini blossoms, which inspired my next dish: tempura.
I stuffed the blossoms with a goat cheese, crème fraiche, and herb mixture, dipped them in the tempura batter and deep-fried them.
It was my first time making tempura and it was so much easier than I thought. I loved how it turned out and I loved how it paired with the fino sherry. Crisp wines always work great with fried foods.
If like me, you’re not a big fan of sake, next time you’re out for Japanese food, try a glass of fino sherry.
I am back in Paris and I’m loving all of the amazing food and wine that I can find here! Just going to the grocery store or the farmer’s market is an amazing experience – I can find so many products that are not available (or cost an arm and a leg) in Abu Dhabi.
When I was going through the aisles of La Grande Épicerie, I came across some bottarga (or poutargue as it’s known in French). I’ve never actually tasted this before but I’ve been seeing this all over Instagram lately, especially grated over pasta. So I decided to try it. Bottarga is salted grey mullet roe that is preserved in wax.
It can be served by simply slicing it. Just add a squeeze of lemon and it’s perfection, especially for apéritif hour. Bottarga is salty but not overwhelmingly so – a crisp white wine high in acidity will work wonderfully here.
A variety of crisp whites will pair well with bottarga but since I’m in France, I’m gonna go with a French wine. I could’ve chosen a Côtes du Provence, a Cassis, a sparkling wine from Alsace or Saumur, or even Champagne. You want a wine that’s high in acidity to work with the saltiness of the bottarga but you want to opt for light flavors so as to not overwhelm bottarga’s delicate flavor. I actually fell in love with a white from the Bouche-du-Rhône region of France (you can currently find it at la Dernière Goutte and Juveniles in Paris). Even though it has the word “Rhône” in the appellation, this is a wine from Provence. It specially comes from a department in Provence where Marseille is the capital. The name Bouche-du-Rhône simply translates to the mouth of the Rhône river, which is by the Mediterrenean Sea.
The wine is produced by Château de Roquefort and the wine is called Petit Salé, made mostly from the clairette grape (with a bit of vermentino). The taste is light and crisp. It’s mineral and floral on the nose with some citrus. Just lovely! And it paired beautifully with the bottarga. I always love pairing wines with citrus aromas with seafood.
The next day, I wanted to finish the bottle while trying some different food pairings. After a bit of experimenting, I found that cockles and white asparagus are fantastic with this wine.
For the appetizer, I peeled and steamed some white asparagus and served with with some crème fraiche and fresh thyme (and thyme is a flavor that’s predominant in Provence, mirroring the provenance of the wine). Super simple appetizer!
I love that the bunch of thyme that I find in Paris (which I get from the organic farmer’s market in Bd Raspail) has flowers, which not only add beauty to a dish but are also delicious!
It was surprising how well the asparagus worked with the wine (normally, asparagus is one of those foods that are considered to be wine’s natural enemy). So I decided to also add it to my main course: cockles or coques as they’re called in France. I cooked the cockles just like I would cook clams for a spaghetti alla vongole dish – just add garlic, lemon, parsley as well as bit of Le Petit Sale to the pan before throwing in the cockles and finish it off with some butter. Instead of the typical pasta however, I served the cockles on a bed of steamed white asparagus ribbons as well as the tips.
This dish was just outstanding with Petit Salé! I will definitely be making it again and I already saved a few bottles of this wine to take back to Abu Dhabi with me 🙂
For lots more pictures of food and wine, check out my Instagram account:@thatperfectbottle
It’s truly a shame that commercially produced Beaujolais Nouveau (which generally emphasizes quantity over quality) has given all Beaujolais wines a bad rap. In reality, when you go beyond Nouveau and explore the Villages and the Cru appellation, you get some truly lovely wines, all made from the Gamay grape (which incidentally is pork’s best friend when it comes to food pairing). The thin skin of the Gamay grape creates wines that are lighter bodied and easier to drink, which makes these wines super versatile.
The Villages appellation is produced across 38 villages and these wines are more concentrated and fuller bodied than the simple Beaujolais appellation. Check out my earlier blog post on the Beaujolais Villages that I tasted at Septime Restaurant in Paris.
At the top end of Beaujolais are the crus. There are 10 (corresponding to the 10 top villages in the region): Chénas, Moulin-à-vent, Fleurie, Chiroubles, Régnié, Côte de Brouilly, Brouilly, Juliénas, Saint-Amour, and my ultimate favorite Morgon. These wines are typically even more complex than the Villages. They express their terroir and they can be quite diverse and can range from the light and delicate Fleurie to the rich and tannic Moulin-à-Vent.
My favorite of the crus is Morgon, which typically has lovely red fruit aromas (especially cherry and pomegranate), silky smooth tannins as well as some earthiness. The crème de la crème of Morgons comes from the Côte du Py plot. My favorite producer of Côte du Py is Jean Foillard. I’m opening a bottle of 2012.
This wine smells divine: lots of red berries but there is also a certain earthiness as well as some herb aromas. And the color is such a vibrant crimson.
Now for the food… As I mentioned above Gamay pairs beautifully with pork. Other foods that bring out the best in Morgon are game meats, especially fowl. The subtle gamey flavors of pork and the game fowl generally work superbly with fruity elements, whether it is a fruit-based sauce in the dish or fruity aromas in the wine. At the same time, both of these meats are light still enough in flavor to not overpower the flavors of the wine. Similarly because of Morgon’s fruity characteristics, I also love adding contrasting smokey elements to the food. Accordingly, I prepared two dishes to pair with the Morgon.
First, I made some pork belly. I seasoned and roasted the pork in the oven. Once it cooled down, I cut it into pieces and pan seared them. I placed the pork belly on top of a smokey roasted eggplant purée. To add just a hint of sweetness and another earthy element, I sprinkled some beetroot cubes on top of the pork and garnished with some beetroot sprouts.
The pork worked nicely with the Morgon but it was the smoked eggplant that really made this pairing shine!
Second, I made a Persian dish: Guinea fowl fesenjan. Fesenjan can be made with a variety of meats and the sauce typically features walnuts and pomegranate molasses. This is not part of the traditional recipe but I also put some smoked sweet paprika to the sauce to add smokiness.
I cut a whole guinea fowl into 8 pieces and braised them in the sauce until tender. Fesenjan is typically served with pomegranate seeds as well a variety of herbs, both of which mirror the aromas of the wine. For the herbs, anything goes and I had zaatar, parsley, and mint at home.
I served both the drumsticks:
And the breast, which I put on top of a bed of couscous:
Again, even though the sauce is quite rich (which is balanced by the acidity in the wine) the flavors of this dish are more subtle. It is this subtlety of flavors, which made the pairing work well without having the flavors of the food overpower those of the wine. As in the pork belly dish, I loved the smokiness here from the paprika with this wine. The pomegranate and herb garnishes were also a great complement to the aromas in the wine.
An important note however is that pomegranate molasses can range from tangy to sweet. And if it’s on the sweeter side, that can make the whole dish taste sweet, which may not work well with the Morgon (sweet foods always make dry wines taste sour). The molasses I used is somewhere in the middle: fruity, a bit tart, and just a hint of sweetness. That together with the richness from the walnuts was a great balance of flavors and worked really well with the Morgon. Depending on which type molasses you might find, you can always adjust the flavors by adding sugar if it’s too tart or a little acid if it’s too sweet.
I was recently in the Seychelles and what a trip it was! Absolutely beautiful country, gorgeous beaches, and charming people. We stayed in some lovely villas:
And of course the food was amazing – being made up of islands, Seychellois cuisine features a lot of seafood. Octopus is a specialty that I particularly loved! You can get it as a salad:
I’ve always been a bit intimidated by cooking octopus because it is so easy to end up with a tough and rubbery texture. But this was so soft and tender! We brought an assyrtiko (that I had gotten on my last trip to Greece). It was a bottle of 2014 Wild Ferment by Gaia. It was a super crisp and citrussy. A perfectly refreshing glass of wine to drink with the tropical weather of the Seychelles. And precisely because this is such a light and refreshing wine, I would not choose pair it with richer and more complicated preparations of octopus but it worked perfectly with this light octopus salad.
You can also get octopus as a curry. It was cooked and served with some cinnamon leaves. I don’t think I’ve ever had cinnamon leaves in food before so this was super interesting.
With this dish, a fragrant wine like a riesling, gewurztraminer or a sauvignon blanc would work great. But sometimes, you just crave a beer and I had the local beer instead – Seybrew. I think lager and mild curries work really well together!
While in Praslin, one of the beaches we visited was Anse Georgette. This beach is simply amazing! It is definitely my favorite in the Seychelles.
At Anse Georgette, we also arranged for a picnic through Constance Lemuria. We ordered bento boxes that had the local specialties, including grilled seafood, prawn pancakes and octopus.
They had a great wine list and we chose a 2013 Skurfberg by the Sadie Family in South Africa.
This wine had lots of fruit aromas – white fruits as well some citrus (which I think complemented the seafood superbly. I always prefer wines with citrus to pair with seafood rather than putting lemon directly on the food, which I find often overpowers its delicate flavors.). There is a bit of oak in this wine but not too much – it is still quite fresh. Overall, this is a superb bottle of chenin blanc!
They sell coconuts by the beach and I had to get one.
And you are constantly surrounded by nature so if you don’t guard your coconuts, the animals will come and get them 😉
There are some fabulous beaches in the Seychelles. Besides Anse Georgette, we also visited Anse Lazio in Praslin:
Grande Anse in La Digue:
Petit Anse in La Digue:
And Anse Cocos in La Digue:
When you’re at the beaches, it feels like paradise and I will definitely be back! In the mean time, I’ll be thinking about the Seychelles as I drink the local rum that I brought back.