Thursday, October 19, 2017

Recipe Thursdays: Planked Salmon with Pinot Noir-Berry Sauce and Last Light Pinot Noir

The art of food and wine pairing is all about getting different flavors to sing together in harmony. The best way to do this is to incorporate some of the underlying flavor notes of the wine into the meal. For example, if the wine you’re planning to drink has a touch of smoke to it, then serve it with a smoky BBQ dish. You can also literally use the wine you’re drinking in the dish itself, such as this Planked Salmon with Pinot-Noir Berry Sauce from Williams Sonoma.

Photo courtesy of Williams Sonoma

Just remember: Always use a wine for cooking that you would actually enjoy drinking yourself. A classic option for roasted or planked salmon is Pinot Noir – the earthy, savory nature of the wine is a good fit for the fullness of flavor and slightly higher fat levels of salmon. Last Light's Pinot Noir "Derbyshire Vineyard," with its layered, savory and rich nose would be heavenly in the recipe’s Pinot-Berry Sauce.  

It may seem like a waste of a good wine to use for cooking, but you will not be disappointed with the end result. If you’re really having trouble parting with the cup of wine for the recipe, then there’s your excuse to buy two bottles, so you’ll have plenty!

Let us know in the comments if you try this wonderful food and wine combo. For more food and wine pairing suggestions, check out our blog at http://shiverickwine.blogspot.com/. 


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