Spring seems reluctant. I see the fits and starts, the bud break and blossoms, the first Rosés’ and the first of the seasons’ harvests. This is the time of year that I get the most antsy with anticipation. I just can’t wait to get outside and grill! Growing up in California we would grill year round. Here, I have to seize the day, and catch the sun when she briefly smiles on me.
Grilled Salmon is just about one of the best dishes to prepare when entertaining guests, especially out of towners. The best part is how little time you actually have to spend in front of the grill. Less cooking equals more partying. Again, plan ahead and have your ingredients ready to grill when your guest arrive.
There are a many great ways to grill. One of the time-honored traditions, in these parts, is Cedar plank salmon. One of the greatest things about a Cedar Plank Salmon is that it works just as well in the oven as it does on the grill, so no matter how fickle mother nature may be you can still have a nice dinner.
Call me a traditionalist, but there are few better wines to serve with Cedar Plank Salmon than a good Oregon Pinot Noir, especially from Chehalem Winery.
This Three Vineyard Pinot Noir has beautiful ripe black cherry and brambly cassis on the nose, with fresh wet earth and a tea leaf component. White pepper, dusty cocoa, tobacco, sweet loam, and raspberry accentuate the nose, providing a fresh, full, complex package. The palate is lithe and playful, with especially round, pliable acid, and an overarching flavor of rich cranberry sauce and rose hips. The finish is lengthy, yet elegant, with beautiful balance – a perfect partner for salmon.
“Light and sleek, open-textured and appealing, with delicate plum and guava flavors, riding on a glassy frame into a vivid finish.” 91 POINTS, Wine Spectator
Or, if you prefer, few places grow Chardonnay as well as they do in the Willamette Valley.
The fruit shines brightly in this all-stainless cuveé. Ripe golden apples are at the core, with hints of peach and papaya. It’s a lovely, forward, ready to drink style that brings extra concentration and detail that is all too rare in unoaked Chardonnays. 91 Points, Wine Enthusiast
Taste these wines, plus other BBQ favorites on April 29th from 2pm to 5pm
Grab a bottle to take home, and create your own: