Whilst Charlotte is out playing tennis it stands to reason that, even home alone, a man must eat. Thus I set out to the supermarket in search of a meal to compliment the dry wines of Anjou and thus evoke the tastings of last week.

The ingredients are simple: one decent size portion of hake, 1 big nog of butter, grated garlic, spinach and peas. As I was writing up more notes from the Loire trip I thought it only apt to buy a bottle of something native. I popped into Lea & Sandeman on the way home and asked if they had any Savenniéres to which the helpful assistant looked at me in anguish. "No, I don't. I did but I don't now and that's no use to you. I do have a similar wine, an Anjou blanc though… Chateau Pierre Bise 2008?" Good Lord, this ole' chestnut has reared its head again. Perfecto!

Chateau Pierre Bise 2008

So back at home the wine is opened and in the glass. Loire paraphernalia is spread around the kitchen table and the mind acts in concert with the stomach. A half cup of wine in poured into a saucepan and a big lump of butter added too. This is brought to the boil with grated garlic added.

The fish is put in the oven with a small coat of olive oil and the two start to cook in unison. Once the fish is nearly done and the buttery wine and garlic sauce is reduced the spinach and peas are put on to steam.

The wine in my glass is being topped at regular intervals. It is a lovely drop, familiar in its deep golden colour, complex aromas of apple and feint oak with a lovely taste of white fruit sweetened honey.

Hake in butter sauce

The meal is served and proves to be a perfect match for the wine. The dryness cutting through the buttery and meaty fish. The bold intensity standing up well against the strong flavours in the food mix. A symphony. All very healthy too.

Now time to get down and do some writing!

COPOUT Book by Nick Breeze

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