Roasted Salmon and Winter Vegetables … Lovely with a Pinot Noir

Pairing: Roasted Salmon and Winter Vegetables Paired with a 2012 Greywacke Pinot Noir from New Zealand

Food:  Simple, seasonal and low in calories … what could be better? Oh, yeah … it’s delicious, too. For this dish, fry up a little bacon then remove and chop. Toss some cubed carrots, brussels sprouts, cauliflower, and cherry tomatoes in the hot bacon fat. Place vegetables in a roasting pan and roast in a 450F oven for ten minutes. Make some room in the pan for the salmon filets, and reduce temp to 400F for 5-10 minutes until done. Plate up and sprinkle generously with chopped bacon and grated Parmesan cheese. To see more details and nutritional values of this meal, go to A great site.

Salmon Roasted with VegetablesJPG


Wine:  Marlborough, located in the northeastern part of the South Island of New Zealand, is by far the country’s largest wine producer. The region is best known for its Sauvignon Blanc which is the grape that put New Zealand on the wine map. Indeed New Zealand has become famous for making among the best SB in the world. But, the country’s Pinot Noir (most notably Marlborough and Central Otago) is rapidly earning a gold star reputation competing favorably with some of the world’s finest wines. Kevin Judd, founder of the Greywacke winery, earned his stripes with his wonderful Sauvignon Blanc, and now is rightfully gaining a loyal following for his Pinot Noir. For those interested, Greywacke is the geological name of the rock type of the river stones that are in abundance in the soils of the vineyards.


Greywacke Pinot Noir

Tasting Notes:  Lovely garnet color. The nose evokes earth and leather, but most apparent is the aroma of hedgerow jam heating on the stove. Wonderful wild cherry and vibrant, sweet tannins are most present on the palate. The sweet char on the roasted vegetables bring out the full flavor profile of the wine. The crumbled bacon and grated cheese on the salmon do their magic to complement the wine. A great pairing.

Other Wines That Pair Well with Roasted Salmon:  Chardonnay (California), Savenniéres (Loire Valley), Pinot Grig (Oregon), Chenin Blanc (South Africa)

Other Food That Pairs Well with Pinot Noir:  Beet and Goat Cheese Salad, Roast Duck, Mushrooms, Grilled Tuna, Rabbit   … and many, MANY other foods

View the Stunning Marlborough NZ Region:  marlborough new zealand

A Source:






Roast Leg of Lamb … Perfection with a Saint Julien

Pairing: Roast Leg of Lamb Paired with a 2000 Château Lagrange Saint Julien Bordeaux

Food:  We don’t eat that much meat. Seafood and chicken are the more common  proteins we consume. However, when we do eat meat, lamb is our absolute favorite. And we are most fortunate to be able to buy our lamb from a farmer with a small flock just down the road from us.  The flavor and texture of grass-fed lamb can’t be beat. We remove the meat from the bone in one piece, flatten it out, generously spread a  mixture of olive oil, garlic, rosemary, salt and pepper, and roll and tie up the meat. Then rub more of the oil and herb mixture onto the outside of the trussed meat. Brown the rolled meat thoroughly on all sides in a cast iron skillet over medium-high heat on the cooktop. Place on a rack in a pan and roast in the oven at 325° F until the interior temperature reaches about 135° F for medium rare meat (about 45 minutes for a 3 lb roast). Baste every 15 minutes. Let stand for about 15 more minutes while you finish the vegetables (roast potatoes and beans) and gravy. Serve. My … that is extraordinary.

Roast Lamb with Saint Julien.

Wine:  Even though  a number of wines pair nicely with roast lamb (see suggestions below), one could make the case that red Bordeaux was created with lamb in mind. Saint-Julien is one of four renowned wine villages that comprise the Medoc wine region of Bordeaux. It is located on the “left bank” of the Gironde River Estuary where the soils and proximity to both the estuary and the cool Atlantic breezes combine to create almost ideal conditions to produce the perfect wine. At least that’s what winemakers there would say, but given the price some of these wines command, others might share that same view. Château Lagrange is made mostly from Cabernet Sauvignon grapes, but also contains Merlot and Petite Verdot.

This wine was a generous present a while back from my oenophile brother. He gave careful instructions to leave it in our cellar for several years to let it mature properly. Well, we drank it this weekend. What a gift! Thanks, Bro!

Saint Julien Bordeaux

Tasting Notes:  Medium purple hue (lighter and browner due its age -18 years old). Fragrant aroma of blueberry and leather. A very complex and layered flavor of black currant, blueberry and hedgerow (service berry, lingonberry, and cranberry), all structured with leather, smoke, and some tannin. Note: this wine benefited from decanting it 1 and 1/2 hours before dining. This allowed the strong tannins inherent to this wine to dissipate a bit and allow the complex fruits to be more present. We were still sipping it hours after the meal was over and the flavor was even better. An amazing wine and perfectly matched to the flavor of the lamb, garlic and rosemary.

Other Wines That Pair Well with Roast Lamb: Cabernet Sauvignon (Chile), Rioja (Spain), Hermitage (France), Zinfandel (California)

Other Food That Pairs Well with Red Bordeaux:  Roast Chicken or Duck, Steak, Pheasant, Venison, Blue Cheese

More About:  Guide to Saint Julien

A Source:





Chicken Spaghetti … Paired with a Croatian Red

Pairing: Chicken Spaghetti Paired with a 2010 Bibich Riserva 6 Red (from North Dalmatia in Croatia)

Food:  Craig Claiborne’s The New York Times Cookbook, published in 1975 was a must-have resource to many of us cutting our culinary teeth during that time period. Not only is it filled with fabulous recipes, but also with wonderful stories and anecdotes. The recipe for Chicken Spaghetti comes from childhood memories growing up in rural Mississippi where his Dad raised chickens which they ate at most every dinner. This recipe for a non-turkey Thanksgiving dinner, simply called My Mother’s Chicken Spaghetti, which we adapted for this meal. You can see his recipe if you click on the link. A bit complex, but well worth the time. We shortened the time considerably using previously cooked stock, meat and mushrooms, but still important to have it sit 4 hours. Heavenly.

Chicken Spaghetti

Wine:  It’s so much fun and rewarding to sample wines from lesser known regions of the world … in this case from Croatia. The Bibich Winery is located in Skradin in the Northern Dalmatia region of the country. It is made from equal amounts of three grape varieties all indigenous to this part of Croatia, namely Babíc, Lasin, and Plavina. All of these grapes are genetically related to Zinfandel (Crljenak Kastelanski) which explains the familiarity in the flavor of the Riserva 6 being quite comparable to a California Zinfandel.


Dalmatian R6 Red

Tasting Notes:   A deep maroon color. Enticing nose of sweet black cherry and blackberry with fragrant whiffs of cinnamon in the background. A wonderful flavor of dark fruit jam (mostly cherry and blackberry, but hints of other dark berries) with lovely cinnamon and black pepper lingering on the finish. Goes beautifully with the chicken, pork, beef, and mushrooms in the dish. A splendid pairing wine in all respects, but also nice as a sipping wine.

Other Wines That Pair Well with Chicken Spaghetti:  Zinfandel (California), Pinot Noir (New Zealand), Côte du Rhône (France), Garnacha (Spain)

Other Food That Pairs Well with Croatian Red Wine: Roast Chicken, Roast Pork, Seared Tuna, Braised Rabbit

Views and Maps of the North Dalmatian Region:  north dalmatian wine region

A Source: