Wanted to do some good snack for evening. Classic carpaccio recipe: a little sea salt, thyme and basil on top on cellophane. Wrap piece of raw tenderloin tightly with that cellophane. Put to freezer for couple of hours. Then make as thin slices as you can. Add olive oil and lemon juice mixture. Pile some rucola and parmesan chips in the middle. Place capers on the plate and finally grind some black pepper on top.
I wanted some nice white wine with that, this time the selection was Comtes Lafon Meursault-Charmes 2007, excellent Chardonnay based Burgundy. Even though it is young still, it feels very enjoyable at the moment. On the nose there is perfect balance of fruit and earth, some hint of typical buttery notes as well. On the palate it it nice, smooth and round, almost vanilla-like. The ending has lot of citrus in it, which matches very well with the lemon in carpaccio. Will be good stuff in the future, but not anyhow bad right now.