Dinner party
Salmon: Three Wines + Three Ways
Building momentum in the Kitchen and in the Cellar can be the very best thing for your skills and, as importantly, your feelings about them. Part Two: Salmon.

Primarily Pinot Noir, with Chardonnay and Pinot Meunier. Brilliant pale salmon-pink hue with fine, persistent bubbles. Elegant mousse and a delicate rim. Aromatically refined, showing fresh wild strawberries, raspberries, and redcurrant, with subtle hints of rose petal, citrus zest, and a gentle undertone of toasted brioche and wet chalk, reflecting its terroir and aging on lees. Crisp and focused on entry, with lively acidity and a bone-dry structure, The fruit mirrors the nose with red berry vibrancy, a touch of grapefruit, and a whisper of spice and minerality. The texture is creamy yet taut, leading to a precise, refreshing, and long finish. Pair with tuna tataki with sesame and ponzu or smoked salmon blinis with crème fraîche.
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