|Jaume Serra; "dark rose"|
|bubbles that seem to settle too quickly...|
Even though I had chilled the Jaume in the freezer for about forty minutes, then another twenty in the refrigerator, it seemed that it would benefit by being more cold. I placed the opened bottle back into the freezer and my second pour was markedly better, adding "crispness" to the wine...
|easy on the eyes|
Our first course was freshly puréed peas (peas, dill, salt, pepper and a touch of Greek yogurt) atop Wasa crispbreads
|salmon & eggs|
... followed by smoked salmon eggs with wilted baby arugula and a side of fresh feta. For dessert, David offered to make homemade corn pudding, but I was content with simply having Domincan "chocolate dulce" chocolate squares, which seemed to pair well with our movie for the evening, Like Water for Chocolate. (I'd never seen it, but I still prefer Babette's Feast!)