We paired this course with a Sonoma cab from Mutt Lynch Winery, Canis Major. These were an overall hit, and very simple to make.
For the main course Rob cooked this wonderful Julia Child's recipe again. He poached sole in a dry white wine and then covered it in a parisienne sauce (not really sure what this is, but it tasted good!). This was served with a side of asparagus and multicolored carrots.
|I was so excited to eat that I almost forgot to take a picture|
We paired this course with a dry white wine (that was also used to cook the fish in) that was on sale at Whole Foods (although we'd recommend just using two buck chuck, that's what we did last time).