Pairing: Salmon, New Potatoes, and Peas Paired with a 2014 Domaine Drouhin “Arthur” Chardonnay (Dundee Hills, Oregon)
Food: When most of us who call the U.S. of A. home think of food on the Fourth of July (Independence Day), we most often conjure up images of cookouts with hamburgers and hotdogs sizzling on the grill, served on buns (New England style, of course) toasted to perfection, baked beans, and great handfuls of potato chips. What could be better fare to watch the fireworks?
But there is another tradition particularly for folks who hail from one of the New England states … a classic meal of salmon, new potatoes, and freshly picked and shelled peas. Although traditionally the salmon is poached and served with an egg sauce, we’ve simplified the dish by grilling the salmon that has been seasoned with salt, pepper, and tarragon. The new potatoes and peas are generously buttered. The Founding Fathers would be pleased!
Wine: The Willamette Valley is arguably one of the premiere wine regions anywhere on the planet, and is favorably compared with the Burgundy region in France. And, like in Burgundy, two grapes dominate the winemaking landscape in much of Oregon’s Willamette Valley, Pinot Noir and Chardonnay. It is no coincidence, then, that one of the leading winemakers in the Willamette Valley is Domaine Drouhin, part of the same Drouhin family responsible for some of Burgundy’s most important, historic and prestigious wines. It’s no wonder that Drouhin’s foray into the Willamette Valley, specifically the Dundee Hills sub-region, has be so successful. Their Arthur Chardonnay is an delightful example of an Oregonian Chardonnay and great with grilled salmon to help celebrate the Fourth of July in style.
Tasting Notes: A lovely medium gold color (16 -18 Karat). Nose: A big aroma of ripe melon … intoxicating! Lush melon clearly orchestrates the flavors of the wine … Charentais melon, perhaps. This Oregon Chardonnay is reminiscent of a white Burgundy with a delicate hint of sweetness. Very well balanced. Like good French food, you often can’t distinguish among the individual elements, but they add up to a wonderful ‘whole’. Pairs perfectly with the salmon, and especially nice with the freshly shelled peas!
Other Wines That Pair Well with Salmon: Pinot Noir (Oregon), Riesling (New York), White Burgundy (France), Pinot Grig (Alsace)
Other Food That Pairs Well with Chardonnay: Crab Cakes, Roasted Chicken, Sautéed Scallops, Wild Mushrooms
Views of the Beautiful Willamette Valley Oregon Wine Region: Willamette Valley
A Source: www. klwines.com
One thought on “A New England Fourth of July … Salmon, New Potatoes, and Fresh Peas … Paired with a Chardonnay from Oregon”
Northern New York close enough to latch onto your simple, simply yummy 4th tradition of grilled salmon, fresh peas and new potatoes. Some distance from source of lovely sounding Chard, we’ll try pairing with St. Lawrence Winery Riesling. Thanks for idea, info and beautiful Oregon links.