With our fish tagine, we popped open the 2007 Cht La Nerthe Blanc ($49.95) from Guillaume’s dad. Who knew Rhône whites went so well with Turkish cuisine? The 2007 is a blend of 41% Grenache, 5% Bourboulenc, 12% Clairette, and 42% Roussanne. The wine is partly aged in oak (31%) and partly in stainless steel (69%). The result is a luscious white that holds up well to meat. Don’t get me wrong, it’s not a big, buttery wine; instead there are hints of honey and white flowers with some white pepper that adds a kick, layered with sharp citrus and orange blossom notes. This wine has fantastic weight. Very hard to part with the glass.