I apologize for the infrequency of posting of late, but summer break from school keeps me occupied with my kids, and much as I love writing about wine, they deserve better than an absentee father, which is what I'd be otherwise. However, greater frequency is imminent. Speaking of patriarchs, yesterday I was drinking a lovely glass of '09 Domaine L. Chatelain Chablis when my father, a bottle of '08 La Toledana Gavi in hand, topped up my Chablis, thinking, not unfairly, that Gavi already occupied my glass. I'm game for this kind of thing (there was more Chablis to be had, so it wasn't a big deal), so I drank--with some relish as it turns out--what was roughly a fifty-fifty blend. We were having swordfish steaks (from the USA of course...gotta be sustainable about your fish), and while neither the Gavi nor Chablis had been particularly scintillating with the fish, the combination was, as you have probably guessed, spot-on.
The Chablis on its own was crisp and lively, with a brilliant texture that seemed lighter than usual. The Gavi, conversely, came across as more intense and robust than I consider typical. This combination was singular and really quite fun. It yielded something more akin to a Marsanne from a cooler vintage. A marriage of Chardonnay and Cortese (the two grapes involved in the impromptu blend) cannot be a common one, but the result was enlightening, and in the event that I had forgotten, it would have been a reminder to keep experimenting--even in some unusual ways--with wine and food.
Any experiments and discoveries of your own?
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