TN: 2007 CARM Branco Reserva Douro

[Bob Parsons Alberta]

I have been studying Portugal for quite a while now as a result of the wonderful selection downtown. I find the Douro whites a tad more exotic than my S France preferences but was intrigued to find a good match for my fish buy from the local farmers market. Some research seemed to indicate a richer white would work so I pulled a CARM from the cellar.

TN: `07 Douro Branco Reserva, Casa Agricola Roboredo Madeira.

13% alc, good natural cork, $23 Cdn. Opened one hour, serve at just above room temperature. A Crasto white I had served in the past too chilled revealed very little true character.
Grapes include Codega, Rabigato. I think this might be organic, not sure.

Food. Pan-fried Pickerel fillets in a parsley butter sauce.
Oven-roasted Sea-Bass steak with a ginger, fennel seed crust.

Color. Medium to deep lemon.

Nose. Some floral and herbal waxy tones. Some passion fruit, citrus, hint of creamyness. Nose did not evolve much after 2 hours.

Palate. Full-bodied with a creamy long finish, white stone fruits. Noted some small bubbles on base of my glass. Anastasia thought "some exotic fruit here..clean...dried herbs". Mineral element here, red-skinned apple and hint of oak seemed to work better with the pickerel. I found the sea-bass was way too moist for complete enjoyment, where was this fish from?
A very enjoyable wine from the Douro but not the greatest of food-wine matchups. Maybe choose some different fish next time?

[Bob Parsons Alberta]

Sampled again today at DeVines Portugal Wine Festival. Was just overshadowed by the Crasto and I was not alone in that thought.
I heard that Roy has a bad bout of the flu right now?