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       Chardonnay with Lobster ThermidorThe ChanneI Islands are the place to buy shellfish. I bought a 2lb lobster for, well, a very reasonable price. Half a lobster each seemed the basis for a meal. Plenty of local butter to dot the lobster before it went under the grill, and a creamy cheesy sauce over it a minute later, grill till colour appeared and remove, fresh local bread and away we went. And the wine? A 2002 Clairault Margaret River Chardonnay, colour deepening slighlty, still good fruit/acid balance, soft, hint of oak, mellow, long on the palate and a good companion to the lobster Thermidor (sort of). |  Semillon Sauvignon Blanc with Petjel AjamWe recently enjoyed a bottle Semillon Sauvignon Blanc with Petjel Ajam (Chicken in Coconut Milk) using a recipe from Rosemary Brissenden's South East Asian Food (Penguin ISBN 0 14 046.151 5) that Marie bought in Australia in 1983. Don't think of Petjel Ajam as a curry but rather as delicately flavoured dish; although its main ingredients are chicken and coconut milk it also includes, amongst others, green ginger, ground chilli and coriander seeds.
The Semillon Sauvignon Blanc blend is a typical WA style, fresh, fruity and with a distinctive citrus and tropical fruit element. Several of the fifty wines we have put out for tasting have been blends of Sauvignon Blanc and Semillon. |
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