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Our Latest Recipe
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Smoked Salmon in Pinot Noir
Recommended Wine: Mission Hill Reserve Pinot Noir (Red) or Cedar Creek Dry Riesling (White)
The intense reduction of the Pinot Noir mingled with the earthy notes of the root vegetables bridge the flavours to the slightly smoked salmon. Together, these flavours complement our Pinot Noir perfectly, which offers aromas of ripe cherries that follow through on the palate along with delightful oak and spice integration.
Yield: 4 portions
| 4 |  | ounces of half-smoked salmon |
| 1 | | small carrot, peeled and diced |
| 1 | | rib celery, diced |
| 1/2 | | small leek, washed and diced |
| 1 | | whole shallot, minced |
| 1 | | clove garlic, minced |
| 6 | | sprigs parsley, washed |
| 18 | | ounces Pinot Noir |
| 4 | | tbsp brown sugar |
| 1 | | tbsp butter |
| | | sea salt & white pepper |
Method: Coarsely purée carrots, leek, shallots and garlic in a food processor. Place the vegetables in a stainless steel pot adding the parsley and 1/2 the Pinot Noir.
Reduce over medium-high heat until the mixture is almost dry. Add the remainder of the wine with the brown sugar and reduce to 1/3 of the volume then strain off and reserve the sauce.
Preheat oven to 325º F. Cut the piece of salmon into lengths approximately 5 cm wide. Bake for about 12 minutes until cooked through. Reheat the Pinot Noir sauce whisking in the butter to finish. Pour over salmon. Season to taste.
Recipe by: The Culinary Team at Mission Hill Family Estate
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Our Favourite Drink Recipe
2003 VQA MERLOT LATE HARVEST
Rich flavors of Strawberries, Cherries & Honey.
The Paradise Martini
1 oz Merlot Late Harvest Wine
1 oz Vodka or Gin
Splash of Citrus juice & Club Soda
Natural BC Summer Food & Wines Pairing Suggestions
Salads - Dry Reisling, Sauvignon Blanc, Unoaked Chardonnay, Pinot Blanc
Pasta/Potato Salads - Chardonnay, Pinot Noir, Merlot
Thai, Indian, East Asian Spice - Reisling, Gewurtztuminer, Muscat
Shellfish/Prawns - Sparkling Wine, Sauvignon Blanc
Salmon - Chardonnay, Pinot Gris, Pinot Noir
Barbequed Meats - Cabernet/Merlot Blend, Syrah/Shiraz, Oaky Chardonnays
Fruit Salad or Tarts - Try drizzling with some Late Harvest or Ice Wine and pairing with the same
Drop by Taylorwood Wines for specific wine suggestions, as our selections are always changing
Wine & Food Guidelines
There are no absolutes when it comes to food and wine pairing, but there are some guidelines that help bring natural matches together. To create food and wine magic, work towards contrasting or complementing the flavours, intensity and textures of food and wine.
We like to think about the following components:
Weight
The ingredients involved and the cooking methods can produce lighter or heavier results. Marinades and saucing will also have an effect. Try to balance the weight evenly so one doesn't overwhelm the other. Think lighter wines with poached foods and light salads. Heavier wines will naturally pair with casseroles, or barbeque.
Intensity of Flavour
The intense flavour from the spices and herbs in many Asian foods will require a wine with some good acidity and fruitiness. Similarly, reduced sauces with concentrated flavour with match with fuller bodied wines.
Acidity
Dishes with higher levels of acidity, perhaps from additions of lemon or vinegar, usually need a wine with acidity to match. In turn the food's acidity will erase that of the wine, leaving a richer taste all around.
Oak & Fruit
Heavily oaked or fruity wines can overwhelm foods with mild flavours. Try to balance out the boldness with richer foods.
Sweetness
Sweet foods will tend to increase the perception of acidity, bitterness and astringency in wine. Drink wines at least as sweet as the food to avoid this problem.
Bitterness
Bitterness can result from the tannins in wines. This can be softened with foods containing high protein and fats.
Saltiness
Salty dishes pair well wines with a touch of sweetness. Reds or whites with riper fruity characteristics pair well.
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