Source: Rappahannock Cellars
White wine is such an acquired taste. While I tend to prefer red wines, I have been on the search for a perfect wine to pair with poultry and seafood dishes. This wine also has to have the ability to be enjoyed on its own.
Imagine my surprise when I visited Rappahannock Cellars in Hume, Va. one weekend to find the perfect white wine that could meet the criteria above. When I had the first initial sip of Rappahannock’s 2010 Chardonnay, I knew this wine would pair well with a crab cake and would also be able to be enjoyed while sitting on the porch. This Chardonnay was aged in French and Virginia oak barrels, and you could taste the oak overtones, along with a buttery finish.
Rappahannock is one of my favorite wineries in Virginia, and the staff is always friendly. I strongly urge you to make the trip out there to enjoy their wines (Noblesse Rouge is one of my favorites, and my boyfriend loves their Red Dessert Wine).
Salmon is one of my favorite seafood dishes. When I visited Montana a few years ago, I had the best cedar plank salmon dishes at Montana’s Rib and Chop House. It was enough to swoon this Maryland native to adopt a new fish with its mild taste that could adapt to any rub or pan sauce.
Imagine my surprise while I was shopping and found Honey Smoked Salmon fillets that were ready for searing. I immediately picked up a package of the fish for dinner Monday night, since I had Jasmine Rice on hand to use. This turned out to be a great dish that paired well with Chardonnay, and I figured that I would reduce some of it along with some butter, dill, and tarragon to create a pan sauce. You could drink it as well, since it is the perfect pairing.
Honey Smoked Salmon with Chardonnay Pan Sauce
1 package of precooked Honey Smoked Salmon Fillets
1/4 c. Chardonnay (I used Knapp 2009 Reserve Chardonnay)
2 tbsp. butter
2 tsp. Dill
2 tsp. Tarragon
First, lightly sear the salmon fillets in olive oil. After fish is cooked, remove from heat.
In a pan, melt butter. Once butter is melted, pour in Chardonnay, Dill, and Tarragon. Cook until chardonnay reduces. Immediately serve over salmon.