Buddy Guy and the Stones playing “Champagne & Reefer” in the background as I reflect on a great new dish and vino–the latter being the 2014 Le Parlement Bordeaux Blanc. If you’re into such things, I’ll share that the wine took home a Gold Medal (Director’s Award) and Best of Class honors at the 2016 International Winemaker Challenge. It took Silver in the 2016 Monterey International Wine Competition too. While Notes doesn’t offer cover whites, be assured this one will go into the “best of” list at year’s end.
The Le Parlement accompanied a new dish, one that (excusing self accolades) turned out exceptionally. Pictured here is not only the Bordeaux Blanc but brown butter cod with corn, shishito peppers, and purple potatoes. It’s my understanding that the peppers are Japanese in origin, and they wrapped a whole salvo of flavors together–you have a little stir fry, a little sweet and a little heat in those babies. The cod has had the brown butter spooned over it, sherry vinegar too. The whole kitchen smelled fantastic as this cooked up–in part from those aromatics but even more so from fresh oregano, shallot, and pressed garlic that work their way into the plated dish.
Okay, now the wine: The 2014 Le Parlement Bordeaux Blanc is crisp and citrusy. It is not overly dry, nor is it sticky sweet like the Riesling currently cooling in the fridge. The Le Parlement reminded me of this recent find too. It’s got a bit more weight to it than does a Pinot Grigio (at least the ones covered with some recurring frequency here). This white wine is not a buttery Chardonnay, either, with oak in its profile, but more like “spring”. I know, I know, don’t roll your eyes and say “WTF does spring taste like?” What I’m trying to describe is a light, nuanced white wine that I don’t quite have the palate to fully articulate. As I read here, I find it interesting that I’m better able to describe what the 2014 Le Parlement Bordeaux Blanc is NOT even more than what I can say it IS.
This is really a nice wine, truly enjoyable with the upscale cod, and you would do well to try a Bordeaux Blanc (this in particular) next time you’re thinking about fish. I know I will.