In the world of cocktails, there are classics that have withstood the test of time, mixing tradition with an enduring sense of style and taste. Among these, the Gimlet stands as a testament to the prevailing allure of simplicity and flavor. Its history, shrouded in mystery and filled with intrigue, paints a vivid picture of an era gone by while continuing to captivate the palates of modern cocktail enthusiasts.
The Gimlet’s origin story is a matter of debate, with two popular narratives competing for recognition. The most widely accepted tale dates back to the early 20th century, a time when the British Royal Navy was combating the scourge of scurvy among its sailors. To combat the disease, they needed to find a way to make lime juice more palatable. It is said that they began mixing lime cordial with gin to create a refreshing and healthful libation. Thank you Rear-Admiral Sir Thomas Desmond Gimlette 😉 This concoction became known as the “Gimlet” – a name that may have been derived from the tool used to tap barrels of spirits on ships, known as a “gimlet” or from the name of the resourceful Rear-Admiral–you decide.
The alternative origin story places the Gimlet’s birth during the Prohibition era in the United States. Some credit it to a 1928 book by Harry McElhone, a bartender at Harry’s New York Bar in Paris. According to this narrative, the Gimlet was created as a simple and delicious way to mask the harsh taste of homemade bathtub gin. Whether it emerged in the Navy or as a clandestine elixir during the dry days of Prohibition, the Gimlet’s timeless appeal is undeniable.
Aside from its humble beginnings, the Gimlet has become the epitome of classic cocktails. The simplicity of this cocktail is the perfect canvas for creativity. This is exactly the inspiration for our Pineapple Sage Gimlet. Fresh aromatic sage, and a bright crisp gin is key.
Pineapple Sage Gimlet
2 Sage Leaves (muddled) 3/4 oz. Simple Syrup 1 oz. Lime Juice 1 1/4 oz. Pineapple Juice 1 1/2 oz. Bombay Sapphire Gin
Muddle sage leaves with a splash of simple syrup, add the additional simple syrup, lime juice, pineapple juice, and gin. Shake for 20-30 seconds. Serve in a chilled coupe or martini glass. Garnish with a sage leaf
Every now and again you find new inspiration from old classics. In the case of this cocktail–the Distiller’s Punch–my inspiration came from an evening of mixology with Tammy. She began with her riff on the classic Sidecar, but with bourbon instead of the traditional Cognac (I prefer Remi Martin VSOP in the original). The Cointreau and fresh squeezed lemon juice really completed this cocktail. Not to be outdone, and following the theme of fruit-forward bourbon cocktails, I decided to make the classic Man o’ War. This Kentucky Derby inspired drink (named after a racehorse) is similar to the bourbon sidecar, with the addition of another bourbon-friendly ingredient–sweet vermouth.
With the previous two cocktail fresh in our minds, we began discussing the lack of bourbon and whiskey in tropical cocktails or tiki drinks (not the same thing ;)). It didn’t take long to find an interesting Mai-Tai inspired cocktail from the Halekulani Hotel in Hawaii. The Halekulani Cocktail is filled with tropical fruit juices and bourbon… yes… bourbon! After reviewing several variations of this cocktail–all of which used different proportions of orange, pineapple and lemon juices–I decided to riff. The Distiller’s Punch contains lime juice instead of orange juice because it seemed to work better with the Four Roses Small Batch Select Bourbon 😉
While this cocktail could be given a Hawaiian name, such as ‘Aniani Lani’ (translation: glass of heaven), I decided to pay homage to the bourbon lovers and call it Distiller’s Punch.
Distiller’s Punch
2 oz. Bourbon (I used Four Roses Small Batch Select)
Few grape varieties offer as much versatility and expressive potential as Chardonnay. Within the Vitis vinifera family, it stands as one of the most adaptable varietals—capable of producing everything from zesty, mineral-driven wines to rich, barrel-aged expressions. Winemakers often call it the “blank canvas” grape, not because it lacks character, but because it reflects the sum of choices made in the cellar: oak or stainless steel, malolactic conversion or crisp acidity, extended lees aging or youthful freshness. Chardonnay mirrors technique—and that is precisely why professionals revere it.
The name Chardonnay originates from a small village in the Mâconnais subregion of Burgundy, France. While legends once traced its ancestry to medieval crusades or poetic tales from Cyprus, modern science has provided a far clearer understanding.
Thanks to genetic research—most notably by Dr. Carole Meredith of the University of California—we now know that Chardonnay is a natural cross between Pinot Noir and Gouais Blanc. That lineage is meaningful: Pinot Noir has long been considered the noble grape of Burgundy, while Gouais Blanc was historically grown for everyday table wine. Their close proximity in vineyards centuries ago allowed for cross-pollination that ultimately produced the varietal we recognize today.
Interestingly, Gouais Blanc has been known by more than 140 different names—proof of its widespread cultivation—and yet it has all but disappeared today. Chardonnay, on the other hand, has become one of the most celebrated and widely planted grapes in the world.
Chardonnay and Terroir: A Natural Translator
Chardonnay is uniquely sensitive to terroir—the combination of soil, climate, altitude, water access, and topography that shape a wine’s character. For this reason, many Old World labels emphasize geographic origin more than grape variety.
Take Chablis, for example. It is not a synonym for Chardonnay, yet every wine labeled Chablis must be made from Chardonnay. The region’s cool climate and Kimmeridgian limestone soils produce wines that are lean, flinty, and mineral-driven—quite different from the fuller styles of, say, Sonoma or Margaret River. Thus:
All Chablis are Chardonnay, but not all Chardonnays are Chablis.
Gregory Dean, SOMM&SOMM
In Burgundy’s Côte de Beaune, names like Montrachet (pronounced “Mon-ra-shay”) represent some of the most prestigious—and expensive—Chardonnays on earth. Further south, Pouilly-Fuissé in the Mâconnais region is known for producing ripe, elegant Chardonnays that balance fruit with structure. Nearly every Old World country—France, Italy, Spain, Germany, Austria, Portugal, Greece, Hungary, Croatia, and others—produces unique expressions shaped by specific terroir.
Old World generally refers to European, Middle Eastern, and North African wine-producing countries.
New World Chardonnay: Sunshine in the Glass
In contrast, New World regions such as California, Australia, South Africa, Chile, and Argentina typically experience warmer growing conditions. More sunlight means longer hang time, which increases sugar levels in the grapes. Higher sugar translates into higher alcohol during fermentation—one reason New World Chardonnays tend to be richer, fuller-bodied, and more fruit-forward.
These subtle temperature differences allow either the fruit or the influence of oak and lees to take the spotlight.
What About ‘Buttery’ Chardonnay?
The often-discussed buttery texture comes from malolactic conversion—a natural process where sharper malic acid (like that in green apples) is transformed into softer lactic acid (found in milk and cream). This adds texture and roundness while reducing acidity. Not all winemakers choose this technique; some prefer the crisp purity of a non-malo Chardonnay. Again—the grape simply mirrors the choice.
Chardonnay is also one of only three permitted grapes in Champagne—the sole white varietal allowed. In fact, when you see Blanc de Blancs on a Champagne label, it indicates the wine is made from 100% Chardonnay. Its elegance and aging potential make it highly prized in sparkling wine production around the world.
Stylistic Tools of the Winemaker
Chardonnay can express a wide range of styles depending on the methods used:
Stainless steel fermentation – preserves freshness and acidity
Oak aging – adds spice, texture, and complexity
Concrete eggs – enhance mouthfeel without imparting flavor
Malolactic conversion – softens acidity and adds creaminess
Lees stirring (bâtonnage) – contributes body and aromatic depth
Chardonnay, perhaps more than any other grape, tells the story of the cellar.
Too many to list—but each one showcases a different voice of the same grape.
A Final Thought
The best way to understand Chardonnay is to taste it across regions, styles, and techniques. In a gallery, we use our eyes to interpret a painting. With wine, we have the luxury of using three senses instead of one—sight, smell, and taste. Each glass reveals the winemaker’s intention and the land’s identity.
Next time you pour a Chardonnay, ask yourself: What story is the winemaker telling… and what is the vineyard whispering in the background? Cheers ❤️
Edited: Original post was written and published 2/18/2023. Refreshed and updated 11/29/2025
Carambola is really the star of this cocktail. The star fruit (Carambola) is a slightly sweet-sour fruit from Southeast Asia. Fortunately, we didn’t have to pack luggage and book a flight to get our hands on these amazing and often misunderstood fruit. A quick word of caution. Star fruit contains a toxin called oxalate that can cause medical issues (Star fruit intoxication).
The Rockstar cocktail is a whimsical riff on a classic Whiskey Sour. The pear-like flavors of star fruit work well with lemon, and the ginger syrup brings a little tiki-ness (is that a word?) to the drink. Star fruit is a mid-Autumn thru early-Winter fruit. So, it’s a little counterintuitive to relate it to tiki cocktails… but it looks so tropical… so exotic 😉
Muddle 1/2 the star fruit in a shaker. Add the remaining ingredients. Add ice and shake until well chilled. Strain and pour over ice. Garnish with a slice of star fruit.
While many (or most) individuals choose a wine education and certification path specific to their goals–such as hospitality/service, consultant, distributor, etc.–I thirst for a broad yet detailed knowledge of all things wine. So, it just makes sense to add the award-winning WSET courses and curriculum to my perpetual wine-knowledge-seeking journey 😉
The Wine & Spirit Education Trust (WSET) offers four wine-focused courses and qualifications–including WSET Level 1 Award in Wines, WSET Level 2 Award in Wines, WSET Level 3 Award in Wines, and the prestigious WSET Level 4 Diploma in Wines. As expected, each subsequent course is more demanding than its predecessor. From the very first level, individuals are introduced to a systematic approach to tasting and evaluating wine. Throughout all the courses, this approach evolves into a very important methodology required for successful blind-tasting during the exams and beyond.
Having first-hand knowledge of the tasting science taught by The Society of Wine Educators and the deductive tasting methodology of The Court of Master Sommeliers, I can appreciate the sometimes-not-so-subtle differences between these two and WSET’s Systematic Approach to Tasting (SAT). WSET’s approach to tasting is easier to grasp than the others, but they all use the same three core steps–individually describe and evaluate the wine by sight, smell and taste.
I chose the Napa Valley Wine Academy for my WSET courses. While there are several options, I liked the reputation of this organization. The WSET Level 2 Award in Wines course was online (also available in person), and fit my busy schedule. The online course consists of a five-week structured program including four live video conferences with an instructor. Traditionally, at the conclusion of the five-week program, you sit for a proctored timed exam. The student has one hour to answer 50 questions. The exam questions reinforce the information learned during the previous five weeks. For me, however, the timing between course completion and exam was greatly compressed.
While selecting all of the options during enrollment, and thinking the course was “self-paced,” I scheduled the exam with ProctorU roughly two-and-a-half weeks from my start date. So… as soon as the course materials arrived I began. Just after the second week, I sat for the exam 🙂
Now… onto Level 3 (10-week course). Only this time it is a requirement to take the exam in-person. Cheers!
There is no better way to learn about (and appreciate) wine than to get fully immersed in its rich history, culture, and traditions. Sometimes we get so involved in studying a wine’s properties–such as nose, taste, structure, and color–that we miss out on the characteristics that make the wine unique to a particular country, region or village. This is especially true for the less traveled old-world vineyards and wineries of Eastern and Central Europe. We recently participated in a traditional Georgian supra (სუფრა) and experienced a full day of traditional dishes, wine, toasts (many toasts) and Georgian culture complete with our own tamada (თამადა).
Our tamada, Dima, pours our first Georgian wine of the afternoon
Upon arrival, we knew right away that Dima and Oksana (our hosts) had meticulously planned an afternoon of wine, food and education to challenge our minds and stimulate our senses. Other than the high-level information about viticulture and vinification from our somm-studies, we knew very little about the history and culture of Georgian wines. That was about to change 😉
Our tamada, Dima, poured the first wine (2018 Marani Tsinandali) as we watched several very informative videos. Tsinandali is a dry white wine from the region of Kakheti. Although a blend of Rkatsiteli (80%) and Mtsvane (20%), it had a familiar nose. On the palette, the creaminess from being aged a short time in oak barrels reminded me of a Chardonnay. The tropical fruit notes, however, were reminiscent of a Pinot Grigio.
The closest match (at least to my palette) would be the Marsanne-Roussanne blends of Rhone, France–such as the Domaine Jean-Louis Chave Hermitage Blanc. While sharing a few characteristics of other dry white wines, this Tsinandali was truly unique and the perfect way to start our journey of Georgian wines.
Our wine-fueled discussions continued with a deep dive into the Country of Georgia and its long history of producing wine. Winemaking in Georgia can be traced back to the people of South Caucasus in 6,000BC. That’s right… archaeologists have uncovered clay wine vessels (called qvevris) that date back 80 centuries. With a basic understanding, and whole new appreciation for Georgia, we’re ready for our tamada-led supra–Gaumarjos!
From left to right: Dima (our tamada), Tammy, Greg, Oksana, Patti and Mike
A Georgian keipi (ქეიფი) would not be authentic without a tamada to lead and lecture. Dima wasted no time in leading us through the first of many though-prevolking and purposeful toasts. Several were off-the-cuff as expected, but most followed the deep-seated tradition of the Georgian supra.
“To family, friends, health, long life and laughter…”
The table was covered with amazing regional-inspired dishes which paired perfectly with the Georgian wines. The second wine in the lineup was a crisp aromatic dry white Chinuri (Iago Chinuri) from the Mukhran Valley. This no-skin-contact wine had a bright acidity and subtle minerality. Awesome!
The dry white wines of Georgia are really special. As with the Iago Chinuri, the next two (2) single-varietal wines are macerated in qvevris (also spelled kvevris). This ancient method of producing Georgian wine involves burying it underground for an extended period of time. In fact, it was the early Georgians that discovered grape juice buried in the ground for the winter would turn into wine. So, is Georgia the birthplace of wine? Hard to argue otherwise.
The third wine in the lineup was a single varietal traditional qvevri dry white Rkatsiteli from the Kakheti region (2017 Marani Rkatsiteli). It was nice to taste and enjoy this varietal stand-alone, and compare it to the previous blend (2018 Marani Tsinandali). The qvevri method gives this wine a very different profile. There was a hint of orange in the color (more like amber), but certainly not glowing neon like the California white wines that spend additional time on the skins.
The nose is intense and herbaceous. On the palette, this wine is very expressive. Some minerality exists, but the herb notes really come forward. This was a very nice wine, and really opened our eyes (and minds) to the lesser-known varietals. There are an astounding 500+ varieties of indigenous grapes in Georgia. Only 40 varietals are used in commercial production.
At this point, we were are all fully committed to the supra, and our tamada has led us through many toasts. Our wine glasses were never empty, as the discussions are focused on those special clay pots and their role in subterranean winemaking 😉
The fourth wine could not have been timed better. Smoked meats, specialty cheeses, deep-fried okra (my favorite), fresh bread, and a beet salad beyond words were perfect with this 2017 Marani Mtsvane. The qvevri orange wine was beautifully elegant with a long finish. The tannins, uncharacteristic in a white wine, were soft and smooth. Gaumarjos!
The 2017 Marani Mtsvane wine has forward notes of pitted fruits, and at the same time ripe melon lurks in the distance. I detected fruit tree blossoms on the nose. Generally speaking, amber/orange wines sacrifice fruitiness for tannins by spending up to six months on the skins. This particular wine, however, had the brightness of a white and the soft tannins of a red. Perfect springboard to the Georgian red wine lineup.
The time had come for a lesson in the art (and science) of making khinkali (ხინკალი). This giant dumpling–sometimes spelled ‘hinkali’–is thought to have originated in Georgia. Regardless, it is still a mainstay. Oksana taught Tammy, Patti and Mike the proper technique for filling and forming these delicious dumplings. Dima feverishly stirred a huge pot of seasoned boiling water and cooked the khinkali to perfection.
As we moved into the entrées, it was time to abandon the wonderfully intriguing white wines of Georgia and explore the world of expressive reds. The next two (2) wines were a great introduction into one of the most common varietals in Georgia–Saperavi.
First up (fifth in the lineup for those keeping score) was the 2016 Damani Saperavi. Initial impression was that this wine was faulty. It was somewhat bitter and unapproachable. After a few minutes, it began to resemble wine. Eventually the characteristics of a Saperavi varietal started to come through. Slightly smoky and light floral notes. Still a little bitter and acidic for this varietal.
This is only my third teinturier grape variety I’ve had the opportunity to taste. The other two were Gamay de Bouze and Chambourcin. Teinturier grapes have dark skins and dark flesh/pulp. Most red varietals have dark skins and clear flesh.
The sixth wine–also a Saperavi–was a 2019 Tanini Saperavi from the Kakheti region. This wine had an intense inky color typical of teinturier varietals. This unoaked red wine was surprisingly well-structured and balanced. The dark, ripe fruits and just the right amount of earthiness was perfect for what was next–lamb skewers.
The contrast between the 2016 Damani Saperavi and 2019 Tanini Saperavi wines was unexpected. Especially since both wines were produced in the same area (region). This cold-tolerant varietal is gaining momentum in the northeastern United States–notably in the Finger Lakes.
A few glasses into the red wines was the perfect time for the pièce de résistance. With a few bold Georgian reds next up on our journey, we were excited to try each paired with Dima’s char-grilled lamb skewers and the plethora of Oksana’s accompanying dishes. Gaumarjos!
Mukuzani is an area in Kakheti where they are only allowed to make dry wines from 100% Saperavi grapes. The seventh wine in our lineup, a 2018 Marani Mukuzani, was very charismatic. The nose was chocolate-covered cherries and vanilla spice (yes… in the same glass). This wine is dry and very well balanced. Perfect with the Georgian cuisine!
Unlike the two previous Saperavi wines, this Mukuzani was characteristic of old-world reds. The oak aging combined with the use of qvevris gently coax flavors of ripe, juicy fruit and prunes from the Saperavi grapes. Qvevris are buried in dirt cellars called ‘Marani,’ so it makes sense to name a company the same 😉
Mukuzani is 1 of 24 Protected Designations of Origin (PDO) wine appellations in the Country of Georgia. Each appellation concentrates on one main wine style (dry red, semi-sweet red, dry amber, sweet amber/fortified white, dry white, semi-dry white, semi-sweet white, sparkling white).
The eighth wine (whew) of our journey was a 2019 Marani Kindzmarauli. Kindzmarauli is an appellation that produces semi-sweet red wines. The Marani Kindzmarauli was very silky, and unlike the Mukuzani had more distinct blackberry and ripe cherry notes. The wine was expressive and bright. This is undoubtedly due to the wine being finished in stainless steel tanks as opposed to oak barrels.
Kindzmarauli is considered semi-sweet and certainly would have seemed sweeter if served slightly chilled. It was perfect with the grilled meats and rich dishes of our supra. Having the opportunity to experience all of the facets of this varietal was special… and very enlightening.
The ninth wine in the lineup was another semi-sweet red from the Kindzmarauli PDO. Our tamada opened a very special 2019 Teliani Valley Kindzmarauli late harvest wine. We typically associate late harvest with dessert wines. We’ve recently discovered, however, that semi-sweet Georgian wines would be considered not-so-sweet or semi-dry in other countries.
Tannic and flavorful. Dark fruit, spices and mocha on the nose. This wine stood up to the many flavors of our feast. The most interesting thing about the semi-sweet wines of Georgia is how perfectly balanced (and very unusual) to have tannins present. It works… and it works well. Gaumarjos!
The supra was rounded out by two amazing semi-sweet Georgian wines. Wine number ten in our lineup was a 2017 Damani Kindzmarauli. This wine stood on its own, although it was right at home with the Georgian fare. It was a little different than the other Saperavi wines of the tasting. For me, at least, it reminded me of a well-balanced red blend.
The eleventh and final wine of the supra was a perfect closer. The Old Telavi Khvanchkara red dessert wine was absolutely amazing! Made from a blend of Aleksandrouli and Mujuretuli grapes, it was lush and balanced. Filled with blackcurrant and raspberry aroma, the wine is juicy and slightly tannic. Yes, please!
This was one of the most fun and educational gatherings we’ve ever attended. We all have a new appreciation for the Georgian traditions of drinking, toasting and feasting. Dima and Oksana were incredible hosts. Their passion for wine, culture and cuisine was on full display. Dima and Oksana’s masterful creations perfectly complimented the wines of Georgia and our tamada’s artfully prepared toasts.
We had just barely finished celebrating the New Year when I first heard the news. In a very bold but predictable move, the famed Chateau Angélus withdrew from the 2022 Saint-Émilion ranking. Yep, in an instant… the volatile classifications of Saint-Émilion are again facing scrutiny. So, why all the drama?
Unlike the 1855 Classifications of Medoc and Graves on Bordeaux’s famed ‘Left Bank,’ the Saint-Émilion rankings are revisited approximately every 10 years. The last few reclassifications, however, have given way to public scrutiny and backlash from the wine community. While the idea of a constantly-evolving classification is noble, there is simply no way to avoid questions surrounding credibility when there is a clear conflict-of-interest.
“The optics alone screams controversy.”
-Gregory Dean
Hubert de Boüard, co-owner of Chateau Angélus, has been under fire for several years because of his participation in the national wine appellations committee. The optics alone screams controversy. In the very competitive world of wine, every advantage matters. I don’t believe, however, Hubert de Boüard was doing anything more than offering his many years of winemaking passion, experience and knowledge to help Saint-Émilion maintain the status and reputation it deserves.
The Saint-Émilion wine classification began in 1955–one hundred years after the very famous 1855 Bordeaux Classification–with the promise of revising status and standing every 10 years (or so). To date, there have been six classifications. The most recent was in 2012 and included eighteen First Grands Crus Classés. Four of the eighteen were First Grands Crus Classés A–including Chateau Angélus, Chateau Ausone, Chateau Chevel Blanc, and Chateau Pavie.
Currently (January 2022), Chateau Pavie is the only remaining Grands Crus Classés A estate from the 2012 classification. Chateau Ausone and Chateau Chevel Blanc withdrew in July 2021. It is an unfortunate fact that these classifications–as well as certain high-profile wine scores–influence popularity and pricing. Being elevated to the highest classification can instantly change a consumer’s perception of a particular Saint-Émilion chateau… but at the same time, a demotion to a lower classification can impact the winemaker’s bottom line.
That being said, the fact that these estates chose to distance themselves from the Saint-Émilion wine classification speaks volumes about how the benefits have become overshadowed by what has seemingly become a biased process. At least that’s what one court declared by fining Hubert de Boüard for his involvement in national wine appellations committee.
The evolving classification of Saint-Émilion will continue to motivate estates to maintain quality and consistency (that’s a good thing). Until tighter rules for regulating the classification process are implemented, it will remain the center of controversy in the ‘Right Bank’ of Bordeaux.
Wasting no time, I decided to jump right into the deep end of the wine-education pool. The study materials from our recent completion of The Court of Master Sommeliers – Introductory Course and Examination had just had time to cool down before a new set of study materials arrived. At first glance, I knew there was much to learn in preparation for the Certified Specialist of Wine (CSW) exam 😉
The Society of Wine Educators offer a variety of courses and exams leading to certifications for wine and spirits. The first step in my pursuit of a Society of Wine Educators Certified Wine Educator status is the highly respected Certified Specialist of Wine (CSW). The course collateral includes a textbook and workbook filled with information required to pass the 100-question timed exam.
With the holidays just around the corner, the study-time window is closing. The level of detail in the course materials goes well beyond the Court of Master Sommeliers Introduction Course and Exam—as expected. This will be no walk-in-the-park. Regardless, there is much to learn and it is all very fascinating.
I absolutely love the deep dive into the chemistry of wine, the nuances of viticulture and the most obscure wine regions of the world. This curriculum provides the level of detail you would expect someone who is preparing for a career in wine education to know. As with the previous courses, there are also requirements for tasting, evaluating and identifying wines. Here we go 😉
Fish is versatile, but can quickly become boring and mundane. We eat fish often, and are always looking for ways to create dishes that connect interesting wines with fish-friendly herbs and spices. This particular dish–simple as it seems–was perfectly paired with an amazing old-vine Semillón from Patagonia, Argentina. Together, this fish dish and wine pairing was anything but ordinary.
A side note…
About a year ago, Tammy and I reluctantly subscribed to one of the mainstream meals-delivered-to-your-door services. At the time, it was the trend for busy individuals with little to no time for grocery shopping. While the idea of fresh fruit, vegetables and proteins delivered to your door sounded great, we quickly realized that the company we chose took very little care in how they packaged and shipped the products. We cancelled after the first delivery.
Imagine our trepidation when presented with the opportunity to subscribe to a service that promised fresh caught salmon delivered monthly. Regardless, we decided to give it a try. The Wild Alaskan Company delivered on their promise of freshness, consistency and care. We highly recommend subscribing to this service. The fish in this recipe was from our subscription.
Description
There are many ways to prepare cod. The most popular being battered and fried into the pub-centric dish–fish and chips. Nothing like it 😉 When you’re looking to perfect date night dish, however, reach for the herbs, spices and of course… the wine! This dish could pair with other white wines–such as Chablis or Viognier–but the under-appreciated Semillón (Sémillon) grape makes for a perfect pairing.
Sémillon shines alongside Sauvignon Blanc in the Bordeaux region of France. Lower percentages are used in the typical 80-20 white Bordeaux blends, but Sémillon is the star of the noble-rot nectar of Sauternes. The Sémillon grape in Argentina (referred to as Semillón) has characteristics unique to grapes grown in cooler climates and higher altitudes. With a higher acidity, natural lemon notes and noticeably longer finish, this wine is the perfect compliment to lighter fish dishes. The dill and lemon sauce bring it all together.
Make sure to dry the fish fillets with a paper towel. This will ensure the fillets brown-up nicely in the pan. Sprinkle the fillets with salt and pepper.
With the stove on medium heat, heat the butter and olive oil. Once the olive oil and butter are hot, place the fillets in the pan and cook for 4 minutes or so. We are trying to get a nice even golden sear. Carefully flip the fillets and cook the other side for an additional 4 minutes. Remove the fillets and set aside.
Add the minced garlic to the pan and sauté for a minute. Turn the heat down slightly and add the cream, chicken broth and a dash of salt and pepper. Continue to simmer until the sauce thickens (usually 5 minutes). Add the lemon zest, lemon juice and dill.
Sometimes you’re fortunate enough to experience the perfect balance of fantastic food, awesome drinks, impeccable service and amazing atmosphere–all in the same meal. That was certainly the case at our 40th Anniversary celebration week kickoff lunch in Las Vegas. It has become an annual tradition to begin the week’s festivities at Nine Fine Irishmen in the New York New York Las Vegas Resort and Casino. After several flights and a long layover, we were ready for some cold beer and pub food… Irish-style!
We prefer OpenTable for making reservations. I specifically like adding information describing the purpose of our visit (i.e. birthday, anniversary, …) and preferred seating (i.e. the DraftMaster table). Most restaurants skim this information and perhaps make mention of a special event, but Nine Fine Irishmen used the information to create an experience.
DraftMaster Table at Nine Fine Irishmen (Disclaimer: This table was not available during our visit)
Mike, Patti, Tammy and I started our lunch with the traditional Beer and Cheese Dip and Fried Sausages. Of course no pub appetizer is complete without a cold draft beer, and there was no shortage of options. From the classics like Guinness, Harp, Bass and Smithwick’s to all the usual domestics… we were in for a treat. The service was over the top. Our glasses were never empty, and the server was fun and engaging.
Part way through the main course(s) we were approached by the manager. And while this isn’t (and shouldn’t be) unusual, what happened next was memorable. Anthony Longenbach, Restaurant General Manager at MGM Resorts International – Nine Fine Irishmen, stopped by to wish us a very happy 40th Anniversary. Prior to our arrival, he made it a point to read the notes and comments I posted on the OpenTable reservation. He knew this was the traditional first stop of the week.
A few minutes later, Mr. Longenbach returned to the table with a special surprise–bourbon. He said he wanted to share their signature MGM bourbon with the “Bourbon Girl.” He poured four glasses… neat… and we toasted our 40th Anniversary, Nine Fine Irishmen, and the week to come. It was a great experience. Their attention to detail and customer-centric approach is why Nine Fine Irishmen has earned a loyal following. This venue gets top marks for quality, service, ambience and consistency.
Thanks again Anthony… we’ll see you and the Nine Fine Irishmen team next year!
SOMM&SOMM 
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