Chef_Jenn

Chef_Jenn
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Thursday, March 4, 2010

Wine Country Menu- Week 1 with Wine Pairing

Week 1 Menu
Fresh Corn Chowder

Arugula, Red Onion and Grape Tomato Salad with Roasted Garlic Dressing

Citrus Cedar Plank Salmon with a Citrus Buerre Blanc Sauce

Stone Fruit Cobbler

 
To better show case the flavors of this meal you will need wines that can cut through the fattiness of the Citrus Buerre Blanc sauce served with the Salmon, a wine with goof acid will do that. A Sauvignon Blanc is a food example; wine known for it's tangy acidity and citrus notes.

Might I suggest- Benziger Family Windery Signaterra Sauvignon Blanc, Shone Farm, Russian River Valley This crisp, clean, lightly minerally, well balanced wine is not only delicious it is also eco-friendly; grown both organically and sustainably.

The 2008 Signaterra Sauvignon Blanc, Shone Farm was named one of the "Top 100 Wines 2009" by the San Francisco Chronicle.

That is not to say that a buttery lightly oaked Chardonnay would not work or a light red like some Pinot Noir’s or Cab Francs. Please let me know what wines you like or think would work well with this menu.