from Anna Magliozzi
Brancott Vineyards, creators of the original Marlborough Sauvignon Blanc and one of the founding members of Sustainable Winegrowing New Zealand, has partnered with Blue Ocean Institute and Chef Barton Seaver to support Blue Ocean Institute's effort to restore living abundance in the ocean.
Brancott Vineyards, creators of the original Marlborough Sauvignon Blanc and one of the founding members of Sustainable Winegrowing New Zealand, has partnered with Blue Ocean Institute and Chef Barton Seaver to support Blue Ocean Institute's effort to restore living abundance in the ocean.
This spring, try one of Chef Barton Seaver's delicious recipes with Brancott, the quintessential seafood wine. Alaskan Salmon with Quinoa Pilaf and Toasted Almond Parsley Butter is perfect with Brancott “B” Sauvignon Blanc 2008 (srp $26). The wine has rich, concentrated fruit flavors that bring out the sweetness of the raisins and caramelized onions in the quinoa, as well as notes of pepper that create a balanced and smooth palate. The wine's crisp acidity and complex minerality work well with the richness of the salmon for the perfect spring or summer treat.
Brancott has an established history of respecting the environment---and by pairing Brancott wines with Barton Seaver's recipes, you can not only feel good about what you're eating and drinking, but will truly enjoy everything on your plate---and in your glass.
Barton Seaver, who was recently named a Fellow by Blue Ocean, opened the acclaimed Blue Ridge restaurant and is developing a forthcoming television series. He has also earned the title of Rising Star Chef from the Restaurant Association of Metropolitan Washington. You can find more of Barton's recipes paired with Brancott wines at www.blueocean.org/food.
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Niche Wine Blog Tasting Notes: This wine is actually pretty full bodied and rich, both flavorfully and texturally, for a Sauvignon Blanc. While it’s crisp and has pronounced acidity, the aromas are coming from all directions - traditional gooseberry, cantaloupe, peach, jasmine, or orange blossom, olive and endive. Lime and grapefruit come across on the palate, medium finish, with a little bitterness on the back end. This wine has a lot going on. For more information, read the vineyard tasting notes. SRP $26
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Recipe:
Alaskan Salmon with Quinoa Pilaf and Toasted Almond Parsley Butter
2 Alaskan salmon fillets, 5 oz each (coho, keta or pink salmon preferred)
1 small onion, diced
1 tablespoon extra virgin olive oil
2 tablespoons raisins
1 cup quinoa
2 tablespoons butter
2 tablespoons parsley, chopped
1 tablespoon almond slivers, chopped
Juice of 1 lemon
First, brine the salmon fillets by placing them in a mixture of 2 cups cold water, 1 1/2 tablespoons kosher salt, and 1 tablespoon sugar. Stir to dissolve the salt and sugar. Place the fish in the liquid making sure that it is covered. Allow to sit in the refrigerator for 15-20 minutes. Then remove the fish from the brine and pat dry. Brush with oil and place in an oven safe dish. Place the fish in a 275 degree oven and cook for 20-25 minutes.
To prepare the quinoa, in a large saucepan heat the olive oil and add the diced onion. Saute on medium heat until the onion begins to soften. Add the raisins and saute for another 2 minutes. The raisins should lightly caramelize with the onions. Add in the quinoa and turn to high heat. Continue to cook until the quinoa begins to turn an amber brown color and develops a nutty aroma. Add in 2 cups of water, bring to a boil and then reduce to low heat. Season with salt and stir. Cover and simmer for 20 minutes or until all of the water is absorbed.
For the herb butter, mix the room temperature butter with the chopped parsley, almond slivers, and lemon juice. Season with salt and mix well with a fork. Keep at room temperature until serving. This makes a little more than is needed for the dish, so use any leftovers for nearly any protein such as a sauteed chicken breast or a grilled steak.
For a horrible minute, I thought you were actually going to cook with the wine which would have been a shameful waste! I'm not quite sure why Montana are rebranding to Brancott, but it's a very reliable bottle.
Posted by: Sauvignon Blanc Addict | December 10, 2010 at 02:10 AM