Through
the ages, wine and food have been a marriage of both convenience and splendor.
Easily connected, whether as a light snack or a full meal, wine and food
are coupled on a fundamental level.
Though it is useful to choose the right wine for the
right food, once found, it is difficult to imagine the absence of one
or the other. All it takes is a little practice and we have created a
list to guide you.
Sole, Crab, Turkey,
Smoked Meats, Ginger, Lobster, Prawns, Onions, Trout, White Sausages,
Veal, Squab or Game Hen, Munster, Swiss, Gruyere, Gouda
Sauvignon
Blanc:
Seafood, Vegetables,
Oysters, Fish, Veal, Pork, Bouillabaisse, Fondue, Quiche, Pasta and
Seafood Salads, Bleu Cheese, Roquefort, Brie, Gruyere, Gouda, Feta
White
Zinfandel:
White meats,
cold cuts, hot dogs and fried chicken
Salmon en Papillote with
Vegetables courtesy of King Estate
Serves 2
Ingredients:
1 cup thin julienne carrots
1 cup julienne leek, (white only)
1 cup julienne zucchini
1 teaspoon garlic, finely minced
1 tablespoon ginger, finely minced
1 tablespoon fresh lemon grass bulb, finely minced
1 tablespoon olive oil
1 teaspoon soy sauce
4 ounces fresh spinach
2, 6-7 ounce salmon filets
1 tablespoon fresh lemon juice
2 tablespoons butter, broken into small pieces
4 tablespoons Pinot Gris
parchment paper (or foil)
Preheat oven to 500 degrees.
Cut 2, 12-16 inch circles of parchment paper.
In a small sauté pan, heat olive oil on medium
high heat. Add the carrots, leek, garlic, ginger and lemon grass and sauté
for two or three minutes just until slightly soft. Add zucchini and soy
sauce, remove from heat, season with salt and pepper and stir. (It is
not necessary to sauté the zucchini, it will cook enough during
baking.)
Wash, stem, and dry the spinach with a salad spinner.
On half of each circle, layer fresh spinach leaves,
then the vegetable mixture and salmon.
Fold up the bottom edges of the parchment somewhat so the liquids can't
escape. Drizzle both with lemon juice and wine and place the butter pieces
on top. Season with salt and fresh ground pepper.
Fold each parchment into an envelope, tightly sealing
the edges together.
Place on a baking pan in the oven for 8 to 12 minutes,
depending on the thickness of your filet. Serve immediately.
This is the best guide, bar none, to Oregon's
wines. Insightful articles, interesting reviews, in depth interviews- you'll
find them all here. Worth every penny if you're interested in Oregon wine.
