Wasabi-Horseradish, Gefilte Fish, and Petit Chablis

Now, that’s what I call fusion!!!

The Parzen family celebrated the Passover last night chez Judy in La Jolla, twelve people at our seder (which I led for the first time). A fun time was had by all and the evening ended with a medley of Beatles songs (check out nephew Abner giving me a hand with the guitar playing in the clip below).

I thought I had seen it all until I opened Judy’s fridge to find a jar of Yoda-green wasabi-horseradish sauce by Manishewitz. My sister-in-law Marguerite made some excellent gefilte fish and we paired with one of my favorite white wines, 2004 R&V Dauvissat Petit Chablis (Camus label). (I probably should have asked Lyle for a Reisling pairing, which would have been more appropriate — culturally and flavorwise — with the gefilte.) We also drank 2003 Rosso di Montalcino by Canalicchio di Sopra, which went great with my mom’s roast leg of lamb.

Japan meets Ashkenazi meets Burgundy in this wasabi-horseradish, gefilte fish, and Petit Chablis pairing.

Tomorrow’s post: Italy Day 2 bis, dinner at Felicin in Monforte d’Alba.

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