WTN: Swordfish with Greco and a Colheita

I found a some nice Swordfish at the shop today, so I bought a couple steaks for a quiet little dinner with a Port-loving friend of mine. I marinated them in white wine, tomatoes, capers and tarragon and then fried them and used the marinade as sauce:



It was more "brain-food" than following any recipe, but I rather enjoyed the food and (amazingly) so did my friend.

I used Di Majo Norante Greco 2006 (12,5%; 12,86€; Molise) for the marinade and on the table with the dish. And quite a QPR delight it was! Fresh but sweet and pineappley nose. The palate is more dry than the scent would promise, with juicy acidity and a mineral finish. A pretty nice cheap wine!



Sweet toothed that we are, we had two desserts. Krohn Porto Colheita 1976 (20%; 49,90€) Dark brown. The nose is a rather masculine style with some roasted and dark aromatics of coffee, toffee and rancio, but it also has some orange/citrus lift also. Very sweet, but lively on the palate; it is quite acidic for Port and therefore has enough refreshing qualities to make this a very moreish drink despite its sweetness. Quite a lovely drop.

And my friend made a nice pineapple pie also:


... thanks to which I feel 20kg heavier than I did in the morning...

-Otto

Nice to see the bookcase has been tidyed up, now looks as organised as that guy on 60 Minutes!!!

Nice to see the bookcase has been tidyed up, now looks as organised as that guy on 60 Minutes!!!

Lighting requirements forced me to move from a white spot back to the bookshelf as a background. I tidyed it up just for you!

Nice to see the bookcase has been tidyed up, now looks as organised as that guy on 60 Minutes!!!

Lighting requirements forced me to move from a white spot back to the bookshelf as a background. I tidyed it up just for you!

Thanks Otto, I forgot to ask if you had thought of a Cab Sauv with swordfish? I had a Kenwood with tuna and it was an inspired choice. Even the waiter was impressed!