What the *%#&@!

Today is Twisted Oak's Jeff Stai's birthday. I'm celebrating by having Twisted Oak *%#&@! and a fancy-sounding meal. It just sounds fancy. It boils down to fish & chips.

Wine: 2005 Twisted Oak *%#&@!
Meal: Honey Brie Fried Salmon with French Cut Fingerling Potatoes

...see? Fancy name for fish & chips...

Tasting notes on the wine:
Color: 5/5
Dark plum color, good saturation and clarity. Little bit of clearness at the edges. Pretty!

Nose: 12/15
Rust and fruit, dark berries, passionfruit, and a little earthiness. Some tar. Nice.

Taste: 9/10
Tannins are holding firm on this fruit-forward, medium-bodied wine. Tastes like plums and cherries, vanilla and rosemary.

Finish: 7/10
Finishes a little hot, with black pepper and oak and blackberries.

Aging: 3/5
4 years old and still going strong. I decanted this for about a half an hour before pouring. Should hold up for some time still. It's drinking beautifully now though.

Overall: 4/5
I like this a lot. Really pleasant by itself, really awesome with food. Strong, excellent offering.

Total: 90pts

Want to make this meal?

Honey Brie Fried Salmon
4oz filet of salmon
1 cup panko
2 Tbsp honey
2 Tbsp salmon rub (your favorite blend of spices)
4 Tbsp oil
3 oz brie, sliced into 1/4" slices (3 slices)

Turn oven on to broil.

Mix together panko and rub in a shallow bowl. Coat salmon with honey and cover with breading. Give the brie the same treatment.

Heat oil in a frying pan over medium high heat and cook salmon for about 3 minutes on each side. Remove from pan and place on a baking sheet. Lay the breaded brie slices on top, then place in oven under the broiler for about 2 minutes until the brie begins melting.

French Cut Fingerlings
3-4 fingerling potatoes

Slice the potatoes into wedges. Heat deep fryer to 375. Fry potatoes for 4-5 minutes until desired crispiness is obtained. Drain on paper towel, salting lightly.

Enjoy!