Mussels and White Asparagus – Chef Paul Moran
Yum! This dish sounds absolutely delicious, doesn’t it? Thanks to Chef Paul Moran, for coming up with this recipe that highlights fresh, local BC ingredients. I’m thinking this needs something relatively light, crisp and refreshing. Sauvignon Blanc is always a good choice for seafood or with vegetables and Rosés are great luncheon wines. Here are a few suggestions:
Fume Blanc (Sauvignon Blanc)
Clos du Soleil
One of my favourite BC white wines and a bargain for such a well made wine. The wine is pale straw in colour, tinged with a hint of green and medium-light intensity. The nose shows well-integrated fruit with a hint of oak. Aromas include citrus notes of grapefruit and lime with a hint of gooseberry. Well balanced. The flavours echo the nose with a medium-long finish.
Alibi (Sauvignon Blanc / Semillon)
This blend of 75% sauvignon blanc and 25% semillon is straw coloured with medium-light intensity. Citrus, apple and a slight nuttiness on the nose. The balance is crisp and refreshing. Clean and tangy on the palate with citrus flavours – lemon and grapefruit rind. A medium finish. This is a white French Bordeaux style wine so it is a very versatile food wine; especially good with seafood.
2011 Rosé (Gamay Noir)
West Kelowna, BC
Pink cherry red in colour with medium intensity. Strawberry and citrus aromas on the nose. Crisp and refreshing with good balance. Bright red fruit on the palate. A medium long finish.
Other options for this dish include Chilean and New Zealand Sauvignon Blanc’s, Dry Rieslings or Unoaked Chardonnays from any of your favourite producers or regions.