2001 Estancia Pinnacles PN

[hotwine]

Newsie, our food pairing probably had a lot to do with the wine's showing..... salmon fillet marinated briefly in milk, then grilled on a red cedar plank over a bed of oak coals for 10 minutes, then brushed with a glaze of SB, ginger, vegetable oil and brown sugar. The glaze might have helped compensate for any deficiency in the wine's cherry spiciness on the palate.

It's also possible your bottle was tired from recent travel; mine have been snoozing for about eight months. Will try another tonight with leftovers.

Soy sauce.... the glaze also contains that. I usually forget something.

[This message has been edited by hotwine (edited 03-21-2005).]