No formal notes, but this was nice. My first experience with the fresh ones,alot better than frozen. With the butter or mustard sauce, the wine was a perfect match, the acidity cut right through the butter, nice and minerally too. Then we did the Pork loin with the framboise redux again,not as good as my last one, but still good. On the side was fingerling potatoes with garlic and italian herb w/evoo and acorn squash fill with butter and brown sugar. Dessert was a Peche Mortel,a canadian Imp. coffee stout a 100 beer of the world.
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