Again this wine would go well with hearty meats but also matched perfectly with Karsten’s stewed fig tarts—a scrumptious dessert made from figs that had simmered all day in red wine, cinnamon, nutmeg, and honey. Karsten served his stewed figs in tart shells made from pie crust topped with goat cheese and a walnut.
Andy looked at the sky and realized we were about to witness a remarkable sunset. He tied up at the dock at Eagle, ran up to the lodge and returned with a bottle of wine and some wine glasses. We headed toward Darien and took in one of the most remarkable sunsets I have ever seen.
Andy calls the the Private Islands of Georgia, part of the Golden Isles, the best back yard in America and I'm not about to argue with him. The abundance of wildlife is mind blowing. It's pristine and unspoiled. Among other things I saw dolphins and pelicans.
My late step-mother loved to tell this story. She went to a local liquor emporium known for its kosher wines, and asked for two gallon-sized bottles of ritual (Kiddush) wine, one Malaga and one Concorde. The owner pulled her over to the side and said, in a low voice, “You know, you don’t need to drink that anymore. We have a large selection of really good kosher wines.” “I know,” she said, with a tinge of regret. “But my husband loves this stuff.”
Perfect bubbles that danced on the tongue, bone dry and gorgeous to behold, it paired with everything. Karsten prepared cream biscuits with Ferrari prosciutto, scallions, Parmesan and organic Adriatic fig spread.