Columbia River Salmon Pairing
Following an extensive research trip to Oregon’s Willamette Valley last fall, several members of our leadership team –crafted an exquisite summer feature: the first catch of the season of wild salmon from the Columbia River paired with two distinct expressions of rustic, medium-bodied Pinot Noir.
Line-caught and sent to each location the next day, the salmon is buttery and full-flavored with a tender texture. Its presentation includes Oregon forest mushroom ragout; roasted tomatoes, fennel, and toasted garlic reduction; and finished with Dungeness crab salad, shaved fennel, and balsamic tomato vinaigrette. “The bright roasted tomato complements the fish well, and the sweet acidic vinaigrette with the crab brightens the whole dish,” says Ian Rough, regional director. “It really hits all of your taste buds.”
This pairs perfectly with Pinot Noirs from either Penner Ash (by the Coravin and bottle), an established Willamette Valley vineyard, or WillaKenzie Estate (by the glass and bottle), an up-and-coming vineyard with bright, complex wines.
After visiting several local wineries on the trip, Beverage Director, Ryan Valentine, selected these two wines for how well they complement the richness of the salmon as well as the earthy accompaniments to the dish. “Pinot Noir is the ideal summertime red. These wines are light and feminine yet still possess the intricacy needed to enhance the flavors of this dish,” says Valentine.
Available for a limited time only. Prices vary by location.