Great once you find it…dinner at the Fish Place in Battersea

Jul 20, 11 Great once you find it…dinner at the Fish Place in Battersea

Posted by in Food and Wine

I went to The Fish Place for dinner with a German (well, she grew up there) friend of mine, not long ago and since we were having some rather substantial fish dishes, I asked Artan, (the manager) who was serving us, to bring us an interesting wine.  He brought  a 2005 riesling from the Nahe, the Tesch Lohrer Berg Riesling spatlese trocken. A VDP wine, which means it’s a member of a select group of Germany’s top winemakes, the Weingut Tesch has been in existence since 1723. When the wine was poured, the first thing that hit me were notes of petrol and lots of it. Yes, just what a German riesling with a few years on it should have. “Ewww! Is it any good?” asked Funda, my dining companion. I was a bit surprised but apparently not all Germans find that petrol-like aroma agreeable (actually, a lot of people don’t find it very agreeable but The Winesleuth does). There goes another national stereotype down the tubes. The Tesch however, displayed plenty of those classic German riesling characteristics of toast, paraffin, wax, petrol, quince and passionfruit. Lovely  balanced wine with an oily mouthfeel (again not a hit with Funda) and still very lively, this was  a great wine (for me) for dinner. I took pity on Funda and ordered an albariño which she found much more agreeable. The Albariño is produced by the Eidosela winery in Rias Baixas and was 100% albariño. The 2009 was fresh and fruity, peach and apricot dominating with a good body, excellent acidity and despite the very ripe nose, pleasingly dry. I still preferred the riesling with our meal but the albariño was good match as well.The wine list is made up of wines that the restaurant thinks goes best with fish and is a selection of Old and New World white wines with plenty of light to medium bodied red wines to choose from as well. Who says you can’t have red wine with fish? So what did we eat? It was hard...

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Raimat Abadia

The Codorniu tasting was a long one. First the sparkling and then the still wines. I have to admit that after all those sparklings, I was beginning to get a bit tipsy, especially since this was an informal tasting session after work. But I soldiered on and sampled the wines of Raimat which is the still wine arm of Codorniu. A bit of background on Raimat. They are one of Spain’s most progressive winemakers today. Two years ago they brought in a whole new winemaking team and are using the latest technological advances to produce top quality wines. They even go so far as to do satellite mapping of their vineyards to analyze the soil. Raimat Abadia has been repackaged for 2008 to reflect all the new advances being made at Raimat. The vineyards are based in NE Spain, DO Costers del Segre in Catalunya. Their tagline is “Spanish wines beyond Rioja” and I think that they’ve proved that Spain has a lot more to offer then tempranillo. First up was the Raimat Abadia Crianza 2005. A blend of Cab. Sauv., Merlot and Tempranillo, aged 10 months in American oak and then a further 6 months in French. On the nose, aromas of plum and stewed fruits, a bit of spice and toast. A lovely medium bodied wine with more of those plummy fruits and hints of sweet spice and chocolate once I’d swished it around my mouth. I liked this wine, easy on it’s own or with a meal. The next two wines were whites. The Raimat Abadia Blanc de blanc 07, a blend of chardonnay and albarino. Albarino is unusual for this part of Spain as most of it is grown in the northwest, around Galicia. On pouring, aromas of tropical fruit and what I can only describe as pineapple pie hit me on my nose. This medium bodied wine had loads of pineapple flavours and hints of grapefruit on the finish. Very refreshing and I could imagine drinking it with a...

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