by Diane (Long Island) » Sat Apr 08, 2006 10:41 pm
A recent tasting note on the 2002 Fourchaume reminded me that I still had one of the basic bottling. With that in mind, I prepared a dinner of creamy seafood risotto. I cooked the rice, onions, and garlic in clam broth diluted with water and to that I added shrimp, scallops, and swordfish. Finished it off with a little cream, butter, and Parmesan cheese. Not my usual seafood risotto that I do with tomatoes, but delicious and a beautiful match with the wine. The Boudin had aromas of apricots and peaches. Good acidity with flavors of pears and minerals with a soft, lingering finish. More vibrant and alive than it was when last tasted about a year and a half ago.
Diane
