Whilst out to dinner last night with some friends at Morimoto, I saw somebody that I hadn't seen in a couple of years - we actually used to work together for a little while. Vinomaker and I don't eat out very often but when we do I usually bump into someone I know. It was lovely to see my old coworker and have a quick catch-up. And it reminded me to drink a bottle of CADE Sauvignon Blanc that's been sitting in my wine cooler for a while, because CADE is the winery where my ex-coworker is currently employed.
I liked the 2012 vintage of this wine, so I expected to like the 2013, and I did. For me, this wine had lemon drops and a subtle hint of flowering rosemary on the nose, a lovely mouth-filling texture, lemon and orange peel on the palate and a winning acidity. Nice.
Just in case anyone was wondering, with dinner I drank a TWWIAGE Sauvignon Blanc and a Hill Family Estate, 2012 Albariño (Napa AVA), of which the latter paired really well with my cold, dead fish.
5 comments:
With all the 2013 SBs I've had, sadly, Cade was not among them!
Note to self: Swallow no more goldfish in an effort to avoid eating dead fish!
Why was the dead fish cold?
Also, what is your old co-worker doing in your wine cooler?
An inquiring mind wants to know...
PS: Never heard of Cade until now.
NHW: I liked this wine a lot.
You don't like sushi?
Tomasso: I generally like my sushi to be dead and really cold :)
A clumsy sentence indeed, I may rectify that. Then again, maybe I won't.
Haven't heard of Cade? That's OK, I hear of new Napa wineries on a daily basis!!!
When I asked the question about the cold dead fish, I had forgotten about Morimoto.
In any case, I prefer beer with sushi.
Only 280 barrels-stop-95% SB-stop-2 1/2% Sémillon-stop- 2 1/2% Viognier.
Silly me! Just thought you might like to know.
I NEED to find this wine!
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