Gravlax & Petite Arvine

What a pleasure it is to welcome Emmanuelle and Paul-Etienne Cousin back to the Food Letter. This week, the MAPO duo suggest a sea bass gravlax with tomatillo, kiwi, yuzu kosho and pâtisson condiments. To accompany the fish, sommelier Florence Freydier suggests an AOC Valais “petite arvine” from Domaine Hubert Germanier, which will bring harmony to the citrus notes, yusu kosho and kiwi in the dish. With its light barrel ageing, this wine has a lovely roundness that finishes with a slight salinity and quickly leads to another mouthful or sip.