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by Fred McMillin
The First Fish and Wine Dish
"This wine is a wonderful complement to seafood, especially Italian..."
...Winemaker Etienne Cowper
The Rest of the Story
Etienne's first college degree was in cultural anthropology, so we expect he'll appreciate this Italian seafood recipe.
Western man's first fish-wine dish recipe was written 2,000 years ago by Roman gastronome Marcus Gabins Apicius (ah-pish-ih-us). Here it is (condensed).
Fish Stewed In Wine
Raw fish any kind you prefer, wash, cut and arrange in a sauce pan; add wine, vinegar, leeks, coriander, and cook. [Remove fish from pan when done.] Bring the residue in the sauce pan to a boiling point, allow it to reduce slowly to the right consistency, [strain], sprinkle with pepper and serve.
Pretty sophisticated. So is our...
Wine of the Day—From An Italian Grape
1999 Castelletto Cortese
We might be able to replicate a dish of Apicius, but not the ambience. For example, sometime during the meal the diners would be showered with rose petals!
12/18/00—A Merlot for Mary
12/15/00—Big Talk or Big Wines??
12/14/00—The Bishop's Fate
12/13/00—That Creek Mystique
12/08/00—Against All Odds
12/07/00—It's Time for The Rosé Bowl
12/05/00—Cod and Carneros
12/01/00—Something New Under the (Southern) Sun
This page created December 2000