After almost 90 days, Michele and I accepted an invitation to join friends for lunch in their garden. They live a few blocks from us. They left the front door open so we walked through the house into the garden. We sat at separate tables more than 6 feet apart. It was wonderful to see them in person and to be eating outside.
Then we had with vinaigrette, chives and egg mimosa
Bodegas Naveran Rosado Cava Brut made from Pinot Noir and Parellada grapes. The grapes are lightly pressed and very little skin contact takes place so the wine remains pale in color. Fermentation is in stainless steel tanks at a very low temperature. Once the base wine was finished fermenting, it is stabilized and filtered in order to continue with the triage and a second fermentation takes place in the bottle with a minimum of 12 months aging. The wine has very tiny bubbles with aromas and flavors of red fruit, a touch of lemon and a hint of ginger. The winery produces organic cavas and wines. This is a vegan wine.
To accompany the fish, we had Sancerre “ Les Baronnes” Henri Bourgeois made from 100% Sauvignon Blanc. The soil is clay and limestone. The wine is fermented in thermo-regulated stainless steel tanks at 15 to 18 degrees C. The wine is aged on the lees at a cool temperature for 5 months before release. This is a crisp and fruity wine with citrus aromas and flavors with a touch of herbs, nice minerality, a long finish and pleasant after taste.
Michele made the dessert, Cornmeal Berry Cake with whipped cream from her book, The Italian Vegetable Cookbook.
What a pleasure to enjoy a delicious summer lunch al fresco with dear friends.