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.
100% Gamay from a lovely Domaine run by a disciple of Domaine Lapierre and his American wife, sommelier Michele Smith (who is from Connecticut!). This vin natural Cru Beaujolais shows lovely tension apparent from the winemaker's employing semi-carbonic fermentation in wine of very old vines...captivating and delicious. Pair with roasted duck breast or something similarly crave-worthy on a school night. Tart cherry sauce? Absolutely!
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