Baked Halibut with Cheese Sauce and Sancerre

Food: Halibut filets are great by themselves. Topping them with a Welsh Rabbit cheese sauce kicks it up a notch. The fish is topped with the sauce then baked at 400 degrees for 15 minutes/half-inch of thickness. Halibut w: Welsh Rabbit & Clos de los Siete

Wine: Joseph Mellot Sancerre La Chatellenie 2009. Sancerre is one of the signature wines from the Loire Valley region of France. It is made from the sauvignon blanc grape and many believe that Sancerre is the standard against which all sauvignon blanc should be measured. It is a wine that not only pairs well with a variety of foods [especially seafood] but is a delight to drink on its own. Although Sancerre is usually a sharp, focused, dry wine, a very gentle hint of sweetness softens this particular wine and compliments well the cheese sauce used in this dish. (Sorry … no picture of this wine)

Tasting notes: On the nose, one gets a wonderful amalgam of tropical fruits, but one can notice pineapple particularly. One can also detect the unusual aroma of boxwood. The lovely tropical fruit flavors persist on the palette, and combine nicely with a light touch of gunflint [which comes from the chalk/ limestone soils in which the grapes are grown].

Read more: http://www.josephmellot.com/domaine.html

This is an excellent website that provides extensive information on the wine and on the Loire Valley region.

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