Pairings
Chef Louis Richer
The Loire Valley is the largest wine producing region of France, the Chenin Blanc being one of the most characteristic varietals of the region.
Produced on location in the estate by Edouard Pisani under the Saumur Appelation, it is a dry fruity wine with a pale yellow straw colour, great acidity with a touch of a peach and citrus finish that does well with salmon.
It's strong mineralized flavour suggest that it should be served at slightly above the normal temperature servings for white wines, meaning 11 degrees celsius.
While not considered a noble varietal such as the Chardonnay, it is a very versatile grape used as a single varietal or in blends, producing white wines that are either still or sparkling with flavours ranging from dry to semi-dry to dessert, sweet wines.
Salmon for four
1, 200 gr salmon steak per person
1 teaspooon of vegetable oil
1 stick of butter softened at room temperature
1 tablespoon of thinly-chopped fresh parsley
salt and pepper
1 tablespoon of lemon juice
a dash of Worcestershire sauce.
Mix the ingredients in a bowl.
Lightly oil the steaks on both sides. Season them and place them on a hot grill for four to six minutes on each side, depending on their thickness. Remove them from the grill and place them on individual dishes.
Put a tablespoon of the parsley butter on top of the fish. Serve with boiled potatoes and green beans. Enjoy.
