Recently I went to Wegmans to get some fish, and purchased a good half-pound slab of sashimi grade tuna. I initially thought to make seared tuna steaks, but on second look the tuna was too thin for me to make a really good, rare steak. So I did the next best thing - made some white rice, got some of the roasted and salted seaweed my mom purchased from Korea and had the tuna as sashimi. Oh, and I opened a bottle of this too.

Gouges 2002 Nuits-St.-Georges 1er Clos des Porrets (Nuits-St.-Georges, $55)

Darker in color than your typical Gevrey or Chambolle 1er Cru - there was almost a purple-ish quality to the wine. A very refined nose of dark cherries, blackberries and minerals. The palate reflected the aromatics of the wine, and really showed a degree of refinement and dignity that made this wine irresistable. I understand now why Gouges (along with Chevillon) is the gold-standard in NSG. I'm glad to have purchased a mixed case of the Porrets, Pruliers and the Vaucrains.