Comments on: A Versatile Sauvignon Blanc

By: Claire

Claire — Sun, 25 Oct 2009 03:29:23 +0000

I love Clayhouse! Their Sauvignon Blanc is definitely a keeper, but sadly, it’s one that we don’t get in St. Louis. I think we only get the Adobe Red & White. Both good wine, but I’d sure love to see more.

By: Fredric Koeppel

Fredric Koeppel — Fri, 16 Oct 2009 15:00:50 +0000

thanks for the response, LTS, and thanks for reading BTYH.

By: LosetheSuit

LosetheSuit — Fri, 16 Oct 2009 04:32:16 +0000

Hey, first time commenter but a blog fan of yours…

I’ve been silently tasting some of the wines you had recommended and couldn’t agree more about this one particular vintage of Clayhouse’s sauvignon blanc! When the moment calls for it, I will pair this wine with clams on the half shell with light lemon juice. Keep up the great work!

By: Fredric Koeppel

Fredric Koeppel — Thu, 15 Oct 2009 20:07:51 +0000

Thomas… I don’t know about a “corked” smell. the catfish we had were line-caught, not pond-raised, i should have mentioned that. i dislike most kinds of farmed fish generally — antibiotics, proneness for diseases caused by overcrowding; we never buy “Atlantic farmed” or “Chilean” salmon, for example, if we can help it. catfish, though, just naturally has that slightly dirty or call it earthy flavor.

the soup was great, and easy too.

By: Thomas Pellechia

Thomas Pellechia — Thu, 15 Oct 2009 19:00:08 +0000

Fredric,

Did you notice a kind of “corked” smell from the catfish?

I’ve been buying farmed catfish regularly–even though I am definitely above the Mason-Dixon line. I like it pan fried with a cornmeal and breadcrumb dusting.

Anyway, I mentioned to someone that catfish smelled corked and he said that he had discovered that the smell is connected only to farmed catfish, a condition of the process.
Other have since confirmed that information for me.

That bean soup sounds wonderful, too.