So, the Chateau Ste Michelle Sauvignon Blanc available here is their columbia valley mark. So that’s what we went with. The cod recipe was one from Better Homes and Gardens. The pairing was good but without tweaking the recipe a bit(it was on the bland side, predictable in retrospect) that wine was at the upper limit and almost too overpowering for the dish. It was a good wine though, one I would consider for a stand alone drink or for noshing on a good cheese with. We are going to try the dish again another time and adjust the flavors a bit.
It was cod topped with a sauce of soy sauce, balsmic vinegar honey and fresh ground ginger then cooked in the oven to some Degrees F I don’t remember right now and served on a bed of bok choy cooked in a pan with freshly minced garlic and green onions in vegetable oil just enough to wilt the leaves a bit and soften the stalks.
Next time we will up the balsamic a bit and perhaps the ginger and garlic also and use a different oil, perhaps olive, to cook the boc choy.
All in all, it was really easy to make and the cooking part was really quick. Probably spent more time prepping the food than actually cooking it.
Again, not bad, but needs some tweaking to suit our tastes