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 handmade by famed winemaker Maxime Graillot, son of the late Alain Graillot of Crozes Hermitage. Bright ruby-red with a slight purple hue at the rim — youthful and vibrant in the glass. Highly perfumed and lifted, showing crushed raspberries, violets, wild strawberries, and pomegranate. Subtle earthy undertones — dried herbs, potting soil, and a hint of peppery spice — reflect the granitic soils of Fleurie. Silky and light on its feet, with fine tannins and mouthwatering acidity. The fruit profile is juicy yet precise: red currants, cranberry, and cherry skin, backed by floral notes and a savory mineral streak. Elegant and expressive with energy and finesse. Long and fragrant, with a lingering impression of red berries and dried rose petals. Pair with roast chicken and french fries and a big green salad with fresh herbs.
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