DeLoach Vineyards on the table

TalesoftheCork pairs Pinot and Chardonnay

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DeLoach Vineyards is the heart of the Russian River Valley on 17 acres producing Pinot Noir and Chardonnay in one of the most prestigious appellations in the U.S.

After gourmet and countless meal pairing with heavier dishes, we were looking for a break in January and decided on two meals which offered elegance but lighter on the presentation. Our focus winery this week is DeLoach Vineyards.

At home in the Russian River Valley, DeLoach Vineyards tends to it 17-acre estate vineyard on the eastern bench of the Sonoma County’s Russian River. For decades this appellation has quietly established itself as one of the most prestigious appellations in the U.S. after Napa Valley. While tourists throng to their neighbor to the east, the region’s reputation has and continues to be built primarily on Pinot Noir and Chardonnay.

So with a new winery to try, a trip to the fish market was the next step. Fresh salmon lay in the iced case,  so we decided to create something different: Salmon with bubbly sauce.

Dinner No. 1

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We added a quinoa salad to the sparking poached salmon to create a tasty meal. Finish the bubbly and eat most of the meal with a glass of DeLoach Pinot.

At first I was skeptical but the more I read about poached salmon, the more sparkling wine seemed the perfect agent. Plus while we collected the ingredients on the kitchen counter, we could sip bubbly–Bonus!

In a large copper pan, melt butter and cook three shallots until they are transparent place salmon steaks on top. Add 1 2/3 cups of bubbly and bring to a simmer. Then cover the fish and simmer 8 minutes or until the salmon looks opaque.

Take the salmon and place on a serving dish, cover with aluminum foil and place in warming drawer or warm oven. Then on high heat, boil down the Champagne/sparkling wine, butter and finely chopped shallots mixture to half measure. Add 1/3 cup of heavy cream and boil until it reduces by half again or become thick and sticks to a wooden spoon. If time is an issue, slowly whisk in a 1/4 teaspoon of flour to help the process along.

Lastly, mix in rough chopped fresh dill in the simmering mixture. Immediately remove from burner and spoon on top of the salmon.

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The DeLoach Russian River Valley Pinot is Burgundy in a glass with a Sonoma Valley touch.

We added a quinoa salad with cucumber, tomato and herbs side dish to compliment the baked salmon. And when we roasted the quinoa before we began salad preparation, it took on the aromas and feel of a tabbouleh salad.

The next day we participated and took on a spirit of #talkandtaste, as TalesoftheCork participated in a Twitter chat with #WiningHourChat on Jan. 10, hosted by @TheWiningHour and DeLoach Vineyards. (Catch us each Tuesday 6P).

And as we tweeted/shared the next day, we also paired this entrée with a DeLoach Vineyards 2015 Pinot Noir. After each starting the meal with a glass of sparking wine, I switched to this lovely, fresh and elegant beauty from the Russian River Valley to finish the salmon and quinoa.

Aromas of cherry, raspberry, strawberry, clove and a touch of vanilla wafted in and out of the Pinot glass. Classic Sonoma County Pinot. Love the red fruit as well plum and baking spices. And like it cousins in Burgundy, France, an earthy, funky nose kept me swirling the juice. This wine could easily be a go-to Pinot for dishes ranging from roasted veggie pizza, pan-seared duck breast, glazed baby back ribs, to boeuf Bourguignon. Heck, grilled stuffed mushrooms and pork chops would be great, too.

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The Estate 2014 Russian River Chardonnay  has lovely honey, pear and apple notes and strong citrus finish. Warm this beauty up little and the Burgundy-style wine will smooth out and shine.

Hand sorted, fermented in small vats, hand punch-downs, aged 11 months in French oak barrels, the Deloach Pinot Noir continues its generational attention to terroir-driven craftsmanship. They use French open-top wood fermentors and practice hand punch-downs, known as pigeage — another Burgundian winemaking tradition.

DeLoach Vineyards has been a leader in rootstock, soil and clone development for 30 years. They continued to hone its two generation family-owned vineyards when the Boisset family purchased the winery in 2003, continuing the tradition of sustainable winemaking experience from Burgundy, France, in the Russian River Valley.

Dinner No. 2

Our second DeLoach Vineyards dinner highlighted  their Estate 2014 Chardonnay also from the Russian River Valley; it also continues in the same focus and tradition.

The 2014 DeLoach Chardonnay is a blend of the Old Wente Clone, Montrachet Clone and Clone 809. Whole cluster press and native yeast fermentation. Barrel aging in French oak (25% new) and 14 months in the barrel give complexity and rich depth.

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Top goat cheese mousse with pre roasted beets, micro greens and candied walnuts.

I think we cooled the Chardonnay down too much upon opening; the strong citrus flavors somewhat overshadowed the lovely honey, ripe pear and apple notes. However, as the wine warmed in the glass and in the bottle, the fruit released and the wine developed into old world excellence with a lovely hint of new world Sonoma.

We paired the wine with both our starter and entrée. We began with roast beets over herbed goat cheese mousse, Quandt Farms micro greens and candied walnuts. We loved making the goat cheese mousse by whipping up a half cup of heavy cream until it had stiff peaks. We set that aside and stirred then folded the goat cheese into a couple of table spoons of heavy cream until it had smooth paste consistency. Then combine the mixture with the whipped cream and added cracked pepper.

Tip: We actually made the beet salad ahead of time and kept it cold in the fridge while cooking up the pilaf and roast chicken.

The roast chicken topped a bed of pilaf and a side of broccoli seasoned by Walter Tangerine Wheat craft beer salt. It was so great to place a wine on the table which paired so well with the starter and entrée. Other pairing ideas include salad, white bean and kale soup, chicken curry, sushi, chicken and/or pork pasta, grilled fish and raw shell fish.

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The DeLoach 2014 Estate Chardonnay paired easily with the beet salad and roasted chicken over pilaf and a side of seasoned broccoli: Russian River Valley and Sonoma excellence.

In July 2008 the winery was awarded organic certification by the CCOF (California Certified Organic Farmers) and began the conversion of 17 acres of estate vineyards from sustainable to biodynamic farming methods, which involves the use of cover crops, the application of biodynamic specific preparations and composts, and the maintenance of biodiversity within the estate.

As with many of the area’s wineries, DeLoach Vineyards considers themselves stewards of the land, with responsibility to pass along a clean environment and revitalized, healthy soil to future generations. I love their mission to follow a Native American proverb that “We do not inherit this land from our ancestors; we borrow it from our children.”

DeLoach Vineyards are a part of the Boisset Collection of wineries. The Boisset Collection unites the old and new world’s of wine with its Franco-American spirit and wineries on two continents. It is one of the world’s leading family-owned luxury fine wine companies.

Plan on visiting DeLoach Vineyards Friday through Sunday, 10 a.m. – 5 p.m. at 1791 Olivet Rd., Santa Rosa, CA, 95401. They can be reached via telephone: 707.755.3300 or email at customerservice@deloachvineyards.com. Visits are by appointment only Monday through Thursday, 10 a.m. – 5 p.m.

Be sure to read TalesoftheCork’s previous blog post, “Boeuf Bourguignon with Deovlet ‘Sonny Boy’.” And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, InstagramTwitter and/or Facebook, please send us a request via email: talesofthecork@gmail.com or use DM on social media. TalesoftheCork also offers social media seminars for businesses.

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