Foraging tonight, I whipped up a shrimp pasta primavera, hit it with herbes de provence ,a touch of red pepper flakes and popped a 2012 Gruet Grand Blanc de Noirs.. Let me explain that I love, love asparagus with herbes de provence,;as I had asparagus in the dish it was a natural choice for seasoning. It proved a key player in this tango.This was the best, spot on, pairing I've had in a long time. Nothing fancy or expensive, but it sure made me sit up and take notice!
This wine is absolutely gorgeous to the eye...almost a citrine golden yellow. It had a beautiful yeast, nutmeg, apricot and honey nose.. Lively and fluffy mousse, with almonds and apricots on the palate lingering with a med. long finish of spice. Those here who know me, know that I only write when something really hits me..this was one of those pairings. I have a lot of "that went well with this" but, tonight I remembered why we espouse that wine complements the food.