Red with Fish?

-Red wine with fish.
-What? No. Ever drank wine with food? Get outta here!

I dare you to try this great bordelais dish but with some improvising.
This dish is about river lamprey(nahkiainen, lamproie, カワヤツメウナギ) and red wine.
This darkening Autumn has created a great food sensation with such a simple ingredients and such a great match! All you need is (cold) smoked lampreys and a gamay from Beaujolais or more specifically Morgon Cotê de Py 2008 by Jean-Marc Burgaud.

Did Burgaud have lamproie when he made this wine? The Perfect Match in a long time. But if you don't have lampreys I think eel would work as well. If you don't drink when eating leave the bottle to mature for awhile.

Vin Rosé

Recently, I had two to start up the summer which has yet been rather cool one. The first was from legendary AOC Tavel which I would classify near Provence or is the Provençal style is close to Tavel: Low acidity, high alcohol level with intense fruit. The other rosé style is more about the crispness that is gotten from the high acidity and not trying to stuff too much fruit in to the wine. Maybe it has something to do with the cepages as well.

Chateau de Ségriès from Tavel can attract people. A very modern touch. It has an intense pink color with strawberry aromas as intense as the color. Well made wine. A bit lazy I think. I'm getting tired of these modern fruity wines but still I rather liked it.

Jean-Marc Burgaud's Rosez! was a post modern one. Elegant light color just a dash of reddish. The intensity of the fruit is light with more about minerality and crispness than fruit. Complexity was revealed gradually. Which, combined with the lightness and high evaporation made you want to take another sip before it would disappear! A beauty.