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.