So, in the test kitchen today, our extraordinarily talented test kitchen director Marcia Kiesel had whipped up one of the potential recipes for a story we're doing together for our October issue, on the subject of wine and food pairing. The dish was smoked sable, served with red onions, slices of boiled potato, capers, lemon and a crucial drizzling of extra-virgin olive oil. Seriously delicious, though I've now determined that if you snack on too much smoked sable at one go, you start to feel somewhat like a large smoked sable yourself.
Anyway, the point of this was that I felt this dish would be a classic pairing for an unoaked white, and sure enough (not exactly an Einstein-level insight) it worked like a charm with both an appealingly citrusy Girard Sauvignon Blanc and a somewhat more austere and stony Feudi di San Gregorio Greco di Tufo. Then, on a whim, I decided to open a distinctly oaky, pineappley, ripe Villa Mt. Eden Bien Nacido Vineyard Chardonnay and pair it with with sable.