Migration Chard and Salmon
So it is still early harvest, and taking time to cook a Sunday dinner still makes sense. We bottled our 2012 Russian River Chardonnay in July and I have been tasting it once or twice a week to watch it’s progression. It has been coming out of bottle shock nicely, faster actually than I had anticipated, and especially with this salmon. My first time cooking it on a cedar plank, it was phenomenally good. I used Bo Felton, our assistant winemakers recipe – toasted sesame oil, a touch of soy sauce, a clove of garlic, and pepper.