Last night after sampling the 13-year-old Burgundy, I went out to dinner at Kokkari on Jackson and Front St in the Financial District. Since it's a Greek restaurant, they start you off with homemade Greek olives which were really great but slightly bitter. As an appetizer, we had grilled octopus with lemon and olive oil. It was delicious! The texture was like nothing I've ever had before. The outside was soft and almost mushy, but the inside was slightly (and pleasantly) chewy but still tender. It was so good! For an entree I had oven roasted whole fish (it was a Mediterranean sea bass) in a tomato/olive sauce. They offered to de-bone it for me, but what would be the point of ordering whole fish? So I opted to navigate through the bones myself. It was so delicious! Moist, savory, just perfect.
I decided to pair the fish with a Clos Chanteduc, Cotes du Rhone '06 - $10/glass which was mostly grenache with a little syrah. It worked perfectly with the fish. It was medium bodied, smooth over the palate with balanced fruits and easy tannins. The rich darker fruit flavors stood up to the savory tomato sauce, but it's gentle tannins allowed the mild white fish to shine. For once this is a pairing I can say I really enjoyed!! What do you think of that, Shelbi?
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