Seabass carpaccio and Grûner Veltliner
The other day we went to Il Vino d’Enrico Bernardo, an innovative new restaurant in Paris run by the world’s best sommelier in 2004 which has just won a Michelin star. The unusual aspect is that there is a wine rather than a food menu. You choose what you want to drink and they create a dish or a menu around it.
.jpg)
I’ll be writing about the experience in the July issue of Decanter but in the meantime I’ve picked out one pairing which I found particularly striking for my match of the week which was a carpaccio of seabass, seasoned with lemon peel and with a few lightly dressed leaves piled on top. it was served with a sensationally good wine, a young (2006) but very rich, opulent waxy Grûner Veltliner Honivogl Smaragd from Franz Hirtzberger, a wine I would have thought was too assertive and characterful for such a light dish but which matched it perfectly. A real treat.
Hirtzberger's wines are stocked in the UK by Noel Young Wines though they unfortunately don't appear to have this particular wine at the time of writing.
