We visited our son and family recently and scored, among other bounty this bottle of 2022 La Centenaire Serge Dagueneau & Filles. It is a 100% Chasselas wine from the Loire Valley. We weren't ready to have this bottle of wine until we saw an episode of "Dining with the Chef" on NHK World. Chef Saito said that the best way to cook salmon that has been marinated in a mixture of sake, mirin and soy sauce is to put a piece of parchment paper in the pan and then add the marinated fish. Chef Saito's fish looked delicious! My husband was intrigued. We already had on hand, fresh oysters from our friend Will, so we decided to have wine and protein.
First, the oysters were the best that we have ever had! They were huge with the right touch of brine and so fresh! The Arctic Char
a la Chef Saito was lightly seasoned and delicate.
The La Centenaire paired very well with the salmon but I detected a slight off flavor when paired with the oysters. (Because we all know that the best pairing of oysters is with Chenin Blanc!) Nevertheless, the La Centenaire was very good. A nice, light bodied wine with floral and tropical aromas. It was much more to our pallete than the
2013 Chateau d'Auvernier Neuchatel, a Chasselas from Switzerland that we had in 2015.
The La Centenaire is made from vines planted in 1895. Imagine a vineyard with vines more than 100 years old!
The fruit is picked by hand, and the vinification is in stainless steel, and it is bottled within a few months of the harvest.
Today, the Domaine Serge Dagueneau is run by his daughter, Valerie who is the winemaker.
1
We liked this wine very much and look forward to having another bottle of La Centenaire.
References:
1. Vintage and Vine,
Serge Dagueneau.
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