The wild North Pacific Sockeye Salmon was gently being prepared in butter on the hob before the addition of dry white wine. The buttered mushrooms and tomatoes were awaiting the salmon's arrival with steamed leeks. This called for something special, and on Euan's advice, I had already chilled this Italian white wine made from the same grape as the famed Barolo. As one would expect, this grape crafted without skins in this way produces a perfect light refined accompaniment for fish and seafood- complimenting rather than competing for flavour.
For those favouring a more coarse wine, beware, this is not an uncouth oak'd new world chardonnay- far from it. This is one to relax to and let it gently lift you up.