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The Prince in His Caves

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The Prince in His Caves

dylan lared

Disclaimer: I don't like white wine. Or at least, I don't normally. That said, I have been daydreaming of a fantasy-meal, as of yet extant only in my imagination. This summer I plan on grilling a white king salmon with butter and dill and serving it with a bottle of The Prince in His Caves wine made by the Scholium Project. These two ingestibles are perfect in so many ways. Firstly, they both are completely chromatographically deranged. A white king is, as I'm sure you would never have guessed, white. Strange, eh? TPIHC is not white at all but a brilliant amber-orange. This is because it is made from Sauvignon Blanc grapes fermented with the skins still on. This is probably why I like it. According to people who know significantly more about wine than I do, this rather uncommon method of winemaking creates whites which actually appeal more to red drinkers. There is some added complexity or depth or... (insert wine-jargon psychobabble here - oak - butter - tannins - leggy blonds - etc -etc) - it's great, is basically all you need to know. Couple this with a white king, my favorite fish by far, and we have a carnival of gastronomic magnificence (in case you haven't noticed, I'm trying to get 'gastronomic' into every blog post. If this bothers you, send me a new word. Maybe we can do a word of the week thing?) If you can get your hands on some white king get yourself a bottle of TPIHC and enjoy. Even if you just have regular king, get a bottle anyway. Really. 

PS. Abe Schoener is the guy behind the Scholium Project wines, including TPIHC. He used to be a professor at my current college, St. John's in Santa Fe. He has an excellent lecture on food and cyclopses and very old Greek people which I highly recommend to you (check it out here). I also seem to remember that he sported a very purple scarf which spiffed up the lecture considerably, but I doubt that will come through if you are just reading. Keep it in mind though.