TN: '96 Burgundy

[Van The Man]

Agree with you on the point Randy. A nice Chablis or a nice New England Chard would get lost in some seafood that is made with lots of exotic flavors. It's great for rich sauces though due to the acids....

However, if I were eating these types of seafood dishes, the ones you are describing, I find myself reaching time and again for a nice bottle of Alsace.

Just tonight, I had some fusion style cooking, salmon dutifully undercooked (I hate salmon that's cooked until it's dead, dead and then dead)with some untraditional methods and spices. I reached for a Spatlese since my favorite Hugel was out of stock.

But I can see your point on the delicate nature of some of these cool climate Chards....