A combination of high heat, warm spices, and citrus aromas gift the home chef with an easy way to create a blackened wild salmon dinner with simple prep and high expectations.
While this recipe makes two adult servings, it of course can be doubled for a family. Seasoning is always to taste: add what you love!
Blackened salmon and citrus wild rice is one of my favorite simple and easy meals. By @talesofthecork
Start your preparation with opening a bottle of wine to air out (and sip on!) while cooking. Many automatically reach for a Chardonnay when cooking fish or salmon. If I had created a lighter salmon with just olive oil and some herbs de Provence, for example, or used a creamy sauce I would do the same. However, considering the depth of flavor and punch in my blackening spice, I went for a Pinot Noir.
A perfect wine for this meal is either from the Santa Rita Hills or Santa Maria Highlands in California or from Burgundy, France. Definitely look for a Pinot Noir as it will have earthy, dark red fruit, with some spices. This will add depth to your dining experience, and perfectly compliment the rich salmon flavors.
Plus, of course, a little wine in the glass while cooking creates for great anticipation. Heck, share a glass with someone who’s assisting or watching you cook. We enjoyed a glass of Louis Latour 2005 Chassagne-Montrachet from Burgundy.
This 2005 Louis Latour Pinot Noir paired perfectly with the dish. By @talesofthecork
While some opt to melt butter over the salmon, I started with avocado oil and fresh citrus as a base, and poured a small shot of whiskey and drizzle of balsamic for depth. Once seasoned to taste with the blackened spices and a little sugar, I let it sit while switching my focus to the rice. That allows your spices, citrus, balsamic and sprinkles of raw sugar to set into the room temperature salmon.
While letting the juices soak into the salmon, I began prepping the wild rice with a 2:1 ratio of liquid-to-rice. For added flavor, I opted to split the liquid with equal parts veggie broth and fresh-squeezed orange juice. After the liquids came to a boil, I threw in a sprig of fresh rosemary and dashes allspice.
When the liquid came back to a boil, I followed bag instructions and turned the heat to low then covered the pot for about 15-20 minutes.
While the rice was cooking, I turned back to my citrus-soaked salmon.
My recipe does not require searing the salmon, but rather roasting it in a 450° oven for 12 to 15 minutes. A medium cooked salmon is about 135°. The goal is to quickly roast the salmon while creating a crunchy layer where the blackening spices create depth notably on top but throughout salmon flesh.
For added punch, fresh cracked pepper and red pepper flakes are a great addition.
The salmon may be done a little before the rice, which is fine since meat and fish both like to rest between oven-and-table.
Serve rice and salmon over a bed of kale. I always first massage kale and other stiff greens with oil to breakup the stiff fibers. For this, I chose a very light dressing of only a squeeze of fresh lemon juice and pepper.
Take a picture of the final product and dig in!
Prep time: 20 minutes Cook time: 20 minutes
With my citrus trees in the backyard covered in fruit, it’s an obvious go-to, even if the wild salmon in grocery stores is previously frozen. By @talesofthecork
Ingredients list:
2 6oz salmon filets (I always get wild caught)
1 lemon
1 orange
4 tbls of avocado or olive oil
2 tbls melted butter (optional)
1 shot of your favorite whiskey
1-2 tbls of raw sugar
4 tbls balsamic vinegar
Blackening spice ingredients list:
Cajun
Cumin
Cayenne pepper
Red pepper flakes
Fresh cracked pepper
Onion powder (optional)
Garlic powder (optional)
Rice ingredients list:
1/2 cup wild rice
2 dashes of allspice
fresh rosemarry
1/2 cup fresh squeezed orange juice
1/2 cup vegtable brooth
zest from 1 orange
* Always check salmon and other fish and meats to ensure both are cooked to FDA standards.
Did you enjoy the recipe? If you made it, I would love to know! Tag me when you post a picture so I can check it out, or if you’re not the food-posting kind, feel free to send me your thoughts in the comments below, into my DMs or send me an email.
Ponderosa pine interior, menu highlights Old Town opening
After closing just after New Years and a full-scale remodel nearing completion, chef and Clovis restauranteur Chris Shackelford is ready to reinvent Trelio Restaurant, January 27, 2017.
With a brand new interior of custom designed and manufactured local Ponderosa pine food grade tables, paneling, wine cabinets and bar, Trelio is ready to open their doors and serve a new menu
Opening in 2006 as an upscale, fine dining establishment on Clovis Avenue in Old Town Clovis, Trelio has evolved from regional american cuisine that not only represents the locally grown and produced bounty of the San Joaquin Valley, but also the changing food interests of the Fresno area and its owner.
Trelio sous chef Thomas Stempien, left, and chef Chris Shackelford chat in the kitchen during dinner prep on re-opening night, Jan. 27, 2017.
And, while the central Valley’s dining options continue to expand and contract, often between the whims, perception and the harsh realities of economics, Trelio has been a stabilizing force in the Clovis dining scene even as owner and chef Chris Shackelford adjusted to both his and patrons’ expectations and desires.
“(In the beginning), we slowly migrated from being the ‘French Laundry’ of the central Valley to being more of a farm-to-table restaurant and comprehensive dining option in a European style,” Shackelford said. “That being said, we also enjoy the ties to regional cuisine of America.”
Trelio’s is food and wine centric. Every entrée and small dish they create is from scratch, including baking their own bread. As the restaurant has evolved and grown, owner and patrons alike place an emphasis on cooking, food and wine pairings.
“There are a lot of correlations between our menu and the wine offerings as well as correlations between the wine list and the food we serve,” Shackelford said. Styles and ingredients may change but our core is European.
“The food is a mix being that I have a French core technique, but we create homemade pasta dishes, seafood, steaks, wild game to tapas dishes that might be found in Barcelona,” Shackelford continued. “Heck, nothing is off-limits. We might even offer a Mexican dish or even offer Armenian or Persian.
And as the San Joaquin Valley has such a diversity of people and culture that have made the area one of the greatest agricultural industries in the world, Trelio has made it a point to be relevant and reflect that diverse cuisine with a distinctly European flair.
The new Trelio dining room is completely refurbished with Ponderosa pine tables, banquettes, paneling and a new bar milled from Sierra foothills trees above North Fork.
However, Shackelford and the new Trelio is adjusting its focus even as the chef and owner battles complacency in and out of the kitchen. He said he needed to change things up and began to change the menu about a year ago.
“We decided to shift the restaurant in what I believe to be the trending style to smaller plates, less expensive dinners,” he said. “We’ve basically been doing much the same for the last 11 years and decided to shift our focus.”
Trelio used many of the 70 dead Ponderosa pine trees from Jim Shackelford’s (Chris’ father) property to form the furnishings in the restaurant, including the tables.
When the Shackelford brothers opened the restaurant in 2006, Chris quit his job and jumped in. This time he wanted to be more methodical in his vision for Trelio.
“I’ve been planning (changes) now for about six months with construction going on for about three months (furniture being built, etc.),” he said. “We are losing a few tables as part of a quality issue. We want to be full every night, keep our costs under control (food, staff) and be core, quality oriented.”
While the old Trelio had 12 tables, the 2017 version will only have eight including two sets of banquettes (up to 10 on each side for larger groups). The new menu is designed to be less expensive (up to 50 percent cheaper) and the portions are downsized by 20 percent to allow people to try other courses.
“The goal is to serve customers so they will not be overly full and be able to enjoy multiple dishes over an evening,” Shackelford said. “The menu is expanded, larger than it used to be. These options will be able to be put out (created) at a quicker pace. Simpler styles and more quality oriented dishes.”
Chef, Sommelier and owner Chris Shackelford has changed the Trelio menu to reflect new techniques, expanded and less expensive offerings.
Besides special events, wine tastings, holiday and winemaker dinners, Trelio is also offering a new take on dinner in the dining room.
“I wanted a way to develop dishes or introduce new techniques to the staff, so three to four times a month, we we do ‘bar dinners,'” Shackelford said. “We only have four-five seats at the bar for longer and specialized wine paired dinners hosted by me, the sommelier and chef.”
He went on to explain that this would be an extended prefix menu, a rare opportunity to experience an artistic version of a dinner that will most often be theme oriented. Examples might be a Cajun dinner during Mardi Gras to a French dinner on Bastille Day.
Those who are interested in a bar dinner will sit with guests at a beautiful 16X4-foot custom made solid natural distressed Ponderosa pine top complete with rustic wood edges cut from father Jim Shackelford’s property in the Sierra foothills above North Fork. He had over 70 dead and/or dying trees and hired The WoodShed of Clovis to mill and manufacture the bar, tables, open wine cabinets and paneling that now graces Trelio’s interior.
The whole interior is custom and brilliant in its natural state of light reddish-brown, grey/blue hues as well as the knotty highlights and nail or insect holes associated with each tree. The Woodshed contractors completed all the fine woodwork in a refurbished Trelio to complement the new grey color scheme.
Trelio’s menu is expanding and besides offering more dishes, the entreés will cost less and be 20 percent smaller.
While Trelio is already booked through Feb. 4, reservations are already filling up beginning Feb. 7. Dinner is served Tuesday through Saturday and guests looking for a relaxed, upscale dining experience that is centered around handcrafted food, an Wine Spectator award-winning wine list and personal service should consider Trelio for dinner.
Upcoming events on Trelio’s calendar include a Winter Wine Tasting, Feb. 4; a special Valentine’s dinner, Feb. 11 & 14; winemaker dinner with David Scheidt of Mastro Scheidt Family Cellars, Feb. 23. The dinner at the bar special series begins Feb. 28 for “Fat Tuesday at the Bar.” Please call ahead for availability and reservations.
Look for Trelio Restaurant near the Clovis Gateway to the Sierras sign on Clovis Avenue.
Reservations are recommended as Trelio will only seat 32-36 patrons per evening. Call (559) 297-0783, visit Trelio Restaurant on the web or use ‘Seat Me’ via Yelp. Trelio has seating times Tuesday through Saturday from 5:30 – 8:30 pm. Trelio is located at 438 Clovis Ave, Clovis, CA 93612.
Today, Chris Shackelford continues the Trelio Restaurant tradition and acts both as Trelio’s sommelier, chef and owner. He has been in the restaurant industry since he was 13 years old under a variety of central coast restaurants and chefs and at Erna’s Elderberry House for nine years before opening Trelio in 2006.
Be sure to read TalesoftheCork’s previous blog post, “Dinner pairings with Buena Vista Wines.” And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, Instagram, Twitter 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.
From Friday, Jan. 27 through Sunday, Jan. 29, patrons can learn about local wine and local art all in one place. Festival highlights include shopping specials, wine tasting, wine pairing, raffle prizes, live demonstrations by artists, an art show/silent auction and more! Click here to purchase tickets, and don’t forget to book your stay, too, in Cambria area lodging!
Cambria Art & Wine Festival tickets can be purchased online (recommended) and are also available at the Cambria Chamber of Commerce, 767 Main Street, Cambria, CA, or call 805.927.3624. Depending on the event(s), tickets range from $25-$105.
Enjoy the wine that put Paso Robles on the map: Zinfandel, the first variety planted in Paso in the 1880s. Vintage Paso is a weekend dedicated to raise awareness of Zinfandel. Events include a Zinposium, March 17:Master Sommelier, Peter Neptune, will lead you through a tasting of Zinfandel and Zin-blends at thePaso Robles Inn Ballroomin Downtown Paso Robles. Later on Friday, join 18 Paso Robles wineries for a Zinfandel walk-around tasting, complemented by a fantastic dessert selection for the Z After Party.
Other activities are planned so be sure and check winery activities page for up-to-date information as more than 140 wineries plan to participate. Join fellow wine enthusiasts for a selection of wine and chocolate pairings, winemaker dinners, vineyard tours, laid-back barbecues, barrel tastings, live music, and so much more! Tickets will be available on the Paso Robles Wine Country website.
Cambria’s Moonstone Beach at dawn along the boardwalk.
Be sure to read TalesoftheCork’s previous blog post, “Cambria, Paso Robles Wine Country host BlendFest.” And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, Instagram, Twitter 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.
32 wineries pour best blends in sold out central coast event
After walking along Cambia’s Main Street, enjoying its great shops, wine tasting, restaurants and art galleries, take the time to stroll the boardwalk along Moonstone Beach.
This year 32 Paso Robles wineries, pouring over 90 blends and hosts to local winemakers, winery personnel and wine enthusiasts from across the country, shared a passion for central coast red blends.
According to Christopher Taranto, communications director for Paso Robles Wine Country, the combined efforts were to create an event in the off season to get people out of the area to Cambria and San Simeon for a wine event that is both fun and a great consumer experience.
BlendFest is an event of our creation,” Taranto said, “to create a groundswell of excitement, travel to Cambria and San Simeon that turns people onto wine that they will take to their next trip to Paso but in the meantime have a great coastal experience.”
The event along with partner Highway 1 Discovery Route, offers wine lovers a chance to sip, savor and compare the artistry of blending and a chance to chat with winemakers and fellow blend enthusiasts. While we hoped to get tickets to the exclusive Winemaker Dinner, all 42 seats were snapped up pretty quick (Note: call, visit the Paso Robles Wine Country website early and check for 4th annual event by mid summer).
Taranto likes the winemaker dinner as it provides more of an intimate experience than the events later in the weekend.
Robin’s Restaurant in Cambria hosted the BlendFest Winemaker’s dinner, pairing Paso Robles wine in a four-course meal.
“Each winery takes ownership of a table and leads a one-on-one dining experience with his/her guests, personally pairing the wines with the courses served by the restaurant,” Taranto said. “This is specially prepared meal and wine pairing: Real food and an honest experience with Paso wine. Each table had a different experience, reflecting the personalities of the winemaker and chefs.”
A docent-led hike in Cambria’s urban forest, ocean bluffs or other walks are wonderful ways to appreciate the central coast.
But before we settled in for a wine blending session, my wife and I decided to independently join in on a docent-led stroll through Cambria’s Fiscalini Ranch forest not far from the Cambria Pines Lodge. Our guide, Stephen Morgan, a long-time Cambria resident, walked and educated us on a 2 1/2 hour walk through the most gorgeous scenery.
He shared the area and ranch’s history, plant and wildlife, forest health and the most amazing vistas in and around the Monterey pines and oak trees. He also added loops through meadows and ocean bluff views that are better than the postcards advertise.
So after a rest and snack at our hotel, the Fireside Inn on Moonstone Beach, we were ready to enjoy the ticket holders ($65) for our first event of BlendFest: The second session of the Grand Tasting, Jan. 14, from 4:30 – 6:30 p.m. in the beautiful Cambria Pines Lodge on Burton Drive (The first session took place from 1 – 3 earlier that same afternoon).
The sold out BlendFest Grand Tasting event event gave 32 wineries a chance to meet with over 185 wine drinkers from across the country to meet, chat and discuss Paso Robles blends.
The BlendFest Grand Tasting was split into two sessions with 32 wineries each pouring their latest three Paso Robles blends in the Cambria Pines Lodge.
Sandra and her husband, Tom, drove in from Pismo Beach for a getaway. Tom had planned a weekend away and surprised her with tickets to BlendFest.
“This has been a great weekend as I have spent quality time with my husband, enjoying beautiful wines, great food and visit my daughter nearby.”
With wine and cheese tables, various gourmet food bites (The Pairing Knife–SLO) and plenty of water to season our palate, we enjoyed a two-hour stroll through the wineries’ latest Bordeaux and Rhone blends from the Paso Robles wine region.
Jaclyn from Whittier, CA, heard of the event from Paso Robles Wine Country events. And after a friend, who attended last year, recommended the event, she bought her tickets online.
“I love Grey Wolf’s Soulmate because it is so smooth. I have had a great time tasting through about half of the wineries on our food, wine and romance weekend at the Cambria Pines Lodge. It’s great place to stay.”
Lorna from Santa Barbara was sent information to BlendFest by a co-worker and decided to make the weekend a Christmas gift to her husband.
Set in a quiet, wooded setting, the Cambria Pines Lodge and Conference Center hosted BlendFest. Many attendees stayed at the lodge during the event.
“We are making this a romantic wine and food getaway,” Lorna said. “We went to the winemaker dinner last night at Robin’s and it was phenomenal. We ate foods we wouldn’t normally eat like duck liver sauce and bay scallops in a cream sauce. All four course were awesome. Go to Robin’s and eat there. The food is great.”
Winemaker Michael Barreto of Le Vigne Winery brought Bordeaux, Italian and Rhone-based blends to BlendFest.
“The wineries at BlendFest are creating and pouring the best possible wines they can make,” Barreto said. “BlendFest is a good way to taste the best blends that Paso wineries are pouring–in essence their best wines they make. Besides BlendFest is a great way for folks to see the central coast. This is on a three-day weekend in Cambria so there is plenty of time to taste, visit other wineries and still time to enjoy the area. It’s a great weekend event.”
Whether on vacation or a serious wine connoisseur, BlendFest offers wine consumers a chance to swirl, sip and savor Paso Robles blends all under one roof.
Bret from Minnesota happened to be in the area on vacation two weeks ago and had never heard of a blending event before.
“We are wine drinkers back home and love blends,” Bret said. “We’ve been sipping and tasting but I prefer our first one: Zephyr from Zinaida. “It had a lot of flavor, complexity and was very soft. I know I’m gonna tell people back home about this blended wine tasting and how unique it is. But this feels like a natural event for me.”
In an afternoon and evening session, 32 wineries poured three of their latest blends for wine enthusiasts at the Cambria Pines Lodge. Wine, cheese and gourmet food bites were also served.
Matt from Temecula had been planning an anniversary trip to the central coast and it happened to be the same weekend as BlendFest.
“We had gone to the Paso Robles website and found the information on BlendFest,” Matt said. “It seemed like a good idea to spend our 15th anniversary at the event.”
Matt’s wife Kerry said they were cab and cab blend lovers and this event seemed like a natural one to hang out in.
“We also plan on going to other wineries as the Grand Tasting is our only BlendFest event,” Kerry said. “We are headed to Justin, Daou, J. Lohr and Halter Ranch from here.”
Allison from Torrence heard about BlendFest because they are members of Hearst Ranch wine club and heard about the event through their social media.
“BlendFest is a great way to sample a bunch of great wines, there is a great vibe and good food,” Allison said. “Plus, we are staying at the Cambria Pines Lodge. This is so worth it because I don’t have to drive. We come and stay at the lodge a couple times a year and the rooms are great–plus they will take in our dog. They are so dog friendly. We always take in a tour in the area, watch the elephant seals, take a day and wine taste in Paso Robles.”
The Cavalier Oceanfront Resort is right on the beach in San Simeon, five miles north of Cambria.
Emcee David Wilson, host of Grape Encounters Radio, not only supported the event but added a lively, personal and, at times, educational element which kept the 48 of us often laughing and relaxed. David celebrated with us the joy of wine and all “the fun that drinking it, and in this case, blending it, seems to stimulate!”
The great part of the blending seminar, also hosted by the Paso Robles Cab Collective, is that Wilson and three area winemakers shared their thoughts on the characteristics and properties of seven Paso Robles wines. During the two-part blending seminar, they also shared some ideas on how blending each wine into another changes the overall taste and aroma, providing tips and general tasting notes of each varietal.
Working in teams, guests choose to create their own Bordeaux-style blend, led by members of the CAB Collective. In a very short period of time, even wine newcomers became wine apprentices for the morning. Most of us had never considered creating our own blends from five varietals (Merlot, Cab Franc, Malbec, Cab Sauvignon, and Petit Verdot). With just a little math and chemistry, all of us were on our way to creating brand new blends of our own creation.
Wine lovers just like us sat at five tables of eight. They were from all over the spectrum. And like Tim and Nellie Perry of Inland Empire, we met individuals who made us feel very relaxed and comfortable.
Seated at five tables of eight, budding winemakers used up to five varietals to create their own blend. After 40 minutes of testing, each table voted and submitted their “top blend” to the winemakers and host for judging.
“On the morning of the event, we were second guessing ourselves and thought,’Is this really our thing?'” Tim said. “We’re wine lovers, but definitely not experts. What does a Mortgage loan manager, and a Construction supply sales manager know about wine blending? However, despite being nervous or fear we would feel out of place, it ended up being the exact opposite for us.”
The blending seminar included education and tasting notes and characteristics of five varietals.
The winemakers walked around the room, offering suggestions, answering questions and encouraging risk-taking at each table. Even the most timid created a blend fashioned around their preferences. It was really cool to taste the diversity of blends even at our table of eight. We truly created #drinkwhatyoulike and shared our creations with each other.
“The best part of the event for us was the assignment they gave us,” Nellie said. “We were told to individually blend our own wine from the bottles on table (Of course this was after tasting seven different wines,… yes I said seven!) and then our table group voted on whose wine blend would represent the table for the contest. To our surprise, my husband’s wine blend was chosen to represent table No. 4!”
I agree, this was a blast! We too met people from all over the state at the blending seminars and easily made new friends who had similar interests and fascinating stories. All of them. What a great way to spend a few hours. The bonus was the gorgeous coastal setting of San Simeon just minutes away from Hearst Castle.
Host and emcee David Wilson of Grape Encounters Radio, left to right, and winemakers Steward Cameron (Ancient Peaks), Ben Mayo (San Antonio Winery) and Christian Tietje (Rotta Winery), educated and judged the blending seminars.
“At the end, we learned that it is okay to step outside the box,” Nellie said. “Go ahead and play with the wine. It’s okay to mix a few together and get the exact wine you are looking for.
“The extra bonus at the BlendFest event was the delicious BBQ lunch provided by (Higgies World BBQ) served afterwards. So delicious! All in all, it was a such wonderful and fun event that given the opportunity we will definitely do again and maybe invite friends to come along.”
I have to agree. All those who signed up for the two-part blending seminar had the same interests and varying abilities. After a brief education about the Bordeaux varietals on the table, we tasted were given about 40 minutes to create our own unique Bordeaux blend. Later members of each table voted on the top blend. Winners of each table then were judged and the winning table awarded an all-inclusive passport for visiting and tasting privileges at all 22 CAB Collective wineries.
From Friday, Jan. 27 through Sunday, Jan. 29, patrons can learn about local wine and local art all in one place. Festival highlights include shopping specials, wine tasting, wine pairing, raffle prizes, live demonstrations by artists, an art show/silent auction and more! Click here to purchase tickets, and don’t forget to book your stay, too, in Cambria area lodging!
Cambria Art & Wine Festival tickets can be purchased online (recommended) and are also available at the Cambria Chamber of Commerce, 767 Main Street, Cambria, CA, or call 805.927.3624. Depending on the event(s), tickets range from $25-$105.
Enjoy the wine that put Paso Robles on the map: Zinfandel, the first variety planted in Paso in the 1880s. Vintage Paso is a weekend dedicated to raise awareness of Zinfandel. Events include a Zinposium, March 17:Master Sommelier, Peter Neptune, will lead you through a tasting of Zinfandel and Zin-blends at thePaso Robles Inn Ballroomin Downtown Paso Robles. Later on Friday, join 18 Paso Robles wineries for a Zinfandel walk-around tasting, complemented by a fantastic dessert selection for the Z After Party.
Other activities are planned so be sure and check winery activities page for up-to-date information as more than 140 wineries plan to participate. Join fellow wine enthusiasts for a selection of wine and chocolate pairings, winemaker dinners, vineyard tours, laid-back barbecues, barrel tastings, live music, and so much more! Tickets will be available on the Paso Robles Wine Country website.
Cambria’s Moonstone Beach at dawn along the boardwalk.
Be sure to read TalesoftheCork’s previous blog post, “DeLoach Vineyards on the table.” And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, Instagram, Twitter 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.
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
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.
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.
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.
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.
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, Instagram, Twitter 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.
TalesoftheCork blog 