Inspired by the shaved brussel sprouts at Noe’s own Contigo Kitchen & Cava on Castro & 24th, I pulled out the mandolin, thinly shaved over a dozen sprouts, and tossed them with a improvised dressing of the oil from my preserved Moroccan lemons, a touch of salt and fresh lemon juice, and shaved and toasted almonds. Drank down with the most fantastic, refreshing & balanced white wine from Copain, a favsie in Sonoma on Eastside Road. Roussanne, as I’ve since learned, is a Rhone varietal, and one of six white grapes permissible in the Chateauneuf-du-Pape AOC.