Two French white wines with dinner

[wondersofwine]

My second Restaurant Week special of the weekend was at Lavandou, in Cleveland Park area of DC not far from the National Zoo.
My first visit to Lavandou, a small Provencale-inspired restaurant with closely situated tables that invited friendly exchanges with other diners. (A former rowing coach at US Naval Academy and another university was one of the diners. Another one was an Army chaplain who was delayed in returning to Fort Sill, OK due to the ice storms in the Plains.)

I again chose to select from the special 3-course menu ($30.00 excluding beverage). I chose a salad of three greens with puffed pastry and baked brie as starter, koulibiac salmon filet in puff pastry with spinach and mushrooms as the entree, and orange crepes as dessert. With the appetizer and entree I drank the 2004 DOMAINE LVDM CHAVIGNOL (Sauvignon Blanc) and with dessert the NBV MUSCAT DE BEAUMES DE VENISE, Vaucluse, France.

The Sancerre or Chavignol wine was medium gold in color and very clear. It possessed a citrus nose including lime and minerals. The lime carried over to the taste with a nicely structured mineral backing. Fairly long finish. Refreshing libation with the salmon dish.

Perhaps an even better pairing was the Muscat de Beaumes de Venise with the oranges crepes. I recorded the percentage of alcohol as 18% by volume, but this sweet fortified wine concealed the alcohol well. It tastes somewhat sweet but not overly sugary. Pale to medium gold. Leaves tiny droplets on sides of glass rather than vertical "legs." I couldn't quite decide if the fragrance was more floral or fruity (stone fruits such as peaches and blossoms such as honeysuckle or orange blossom). It matched very nicely with the slight tang of orange zest and the orange liqueur in the crepes dish.

[Innkeeper]

Even tho we just finished dinner, you are making me hungry again!

[wondersofwine]

The orange crepes were delicious. I don't know if I could ever get them to come out that thin but I may have to try to make them sometime. Brappy was telling me his technique because he has prepared them tableside in restaurants.