Superfluous Rating: 5/5
Salmon fillet seasoned with salt, pink peppercorns and rosemary; topped with butter and lemon and thrust into an aluminum packet and put on the grill. Red potatoes, leeks, onions, mushrooms, and asparagus seasoned with salt, pepper, and rosemary; loved with a butter and olive oil mix, piled into an aluminum packet and put on the grill.
Wine: Rudera de Tradisie Chenin Blanc 2009
Those of you with a keen eye will note a different windowed back drop. Cheers to buying a house and turning it into your own wine palace.
Notes:
There’s nothing like a cold snap during the tail end of September to remind Minnesotans that winter will be coming soon. Nevertheless, I will be using the grill until there is a foot of snow on it; and perhaps then I might even make that the first destination when creating snow paths. The best part of putting all your food in to tin foil or aluminum (pronounced Al-lu-MINI-um if you’re British) is that there is barely any cleanup and you can still let the food simmer in tasty juices. And this salmon, with potatoes and veggies on the side is delightful after that. I believe the internet people say, “Nom.”
I don’t think I’ve seen salmon popularly paired with Chenin Blanc, which is all fine and good, but this was fantastic. This particular C-Blanc (its rapper name) from Stellenbosch, South Africa was wonderfully floral and had a bit of creaminess to it because it was fermented in oak. Not a common process for C-Blanc, but it worked out fine to give it quite a bit of body and really turned this into a cool autumn comfort meal.
Aaron Berdofe's Wine and Food Experience 