We dined on grilled swordfish that had been marinated in olive oil, lemon and herbs, asparagus and grilled baked potatoes. Even though he has a well-stocked wine cellar, I brought a perfectly chilled bottle of 2013 Louis Jadot Macon-Village Chardonnay from Burgundy. It was a perfect aperitif to have with the appetizers and paired well with the main course.
The wine was pale straw in color with aromas of citrus, floral and apple. The palate offered lemon, apple, melon and a hint of hazelnut. It was clean, crisp and had a lovely finish. http://www.louisjadot.com