jan. 31, 2010: victoria made oven-poached salmon with sliced lemons, shallots, peppercorns, chicken stock, parsley and rock salt via http://www.cooks.com/rec/doc/0,1817,145175-238193,00.html along with the cucumber sauce in the recipe (which totally rocked!) and homemade french onion soup with emmenthal swiss cheese on slices of baguette (the cheese really added something here, though the soup did not go with the wine -- the soup was too sweet). soup recipe available via http://allrecipes.com/recipe/french-onion-soup-i/Detail.aspx. (also, victoria added fred grabner's shiraz to this french onion recipe.)
we had these dishes with this loire valley cabernet franc, which to us came off as grassy. that was odd considering that was something that up until now we have associated with new zealand sauvignon blanc. this is our first pure cab franc, though, so we have nothing to compare it to. greg thought it was good paired with the salmon and the cucumber sauce. he said the nose began sweet before heading down the path of cut grass, and it was smooth, not very acidic. victoria agreed, adding that it was also one of the drier red wines we've had in some time. she's not sure she'd get this particular chinon again, but we'd be up for trying some others. also, we both agreed that, by itself, this wine isn't that great; it's definitely best when paired with food. 12.5 percent alcohol. purchased at varsity liquors. $16.99 with 6-bottle 10-percent discount.
photo credit: http://www.wjdeutsch.com/.