I can tell you that the same wines that I enjoyed 10 years ago, I no longer enjoy. I can tell you that the food I eat and enjoy 10 years ago, I no longer enjoy. Our palates mature naturally going from the kid who wants pizza and macaroni and cheese to filet mignon and lobster. Most American adults would agree. Some people like chefs and sommeliers take that to the next level. They spend their lives tasting different things and really focusing on the why, that they take their palate to the next level.
Now, I am not only taking that to the next level but I am taking my cooking skills to the next level.The other night I prepared a pan seared Salmon served with a white wine reduction sauce that was made from the 2011 Loca Linda Torrontes from ClubW. On the side, I did roasted parmesan asparagus.
First, the wine. We previously had a Malbec from Loca Linda that we really enjoyed. We also have had Torrontes with a fish dish before on the side and it was very good. Long description from the winery website:
Our lightweight ‘Uno Liter’ bottle saves a couple of pounds of green glass per case. The One Liter bottle also holds 33% more wine than the average 750ml. MORE WINE & LESS WASTE.
Valle de Famatina, La Rioja, 911 meters in elevation Grapes were hand harvested in two separate passes. The first is an early slightly green harvest when the bunches have a higher PH. A second harvest takes place when the grapes reach their full maturity. Grapes are hand sorted and gently crushed in a pneumatic press without de-stemming. The wine is cold fermented in 100% stainless steel to preserve pure varietal character, freshness and natural acidity.
The most important viticulture area in La Rioja, Chilecito, is located in the west of the province, at the base of the Sierra Famatina. The valley offers optimum excellent conditions for the growing of Torrontes. The vineyards lie about 911m above sea level with sandy textured alluvial soils over beds of pebbles.
The area typically has low humidity with only 150mm of annual rain. Sunlight and average temperatures in the summer ranges from 35° C during the day and it falls to 17° C at night. This swing in temperature results in increased complexity and balance. OUR WATER The water is totally pure as it runs off of the snow-covered peak of the Sierra Famatina. Pure mineral water results in lower ph and higher natural acidity allowing us to produce naturally balanced wines.
Sunshine in a glass. This wine has an unmistakable spring-like nose resembling roses, star fruit, and honeysuckle. Primal on the palate it’s crisp, bright and clean.”
What we thought:
Color – Clear and light yellow.
Nose – Clean refreshing fruit.
Taste – Citrusy and tart but good.
Finish – Bold but clean.
Overall, very good wine. It went with the Salmon perfectly. It was citrusy enough to go with the Salmon which was seasoned with Lemon, lemon pepper, and salt.
The Salmon, like I said was seasoned with lemon, lemon pepper, and salt. I cooked it in a pan over the stove with a little bit of Wegman’s basting oil. Cooked 7 minutes on the skin side and 3 minutes on the meat side.
Afterwards, I used vegetable broth and white wine along with lemon, garlic, thyme, parsley, and other spices to create a reduction using the wine I paired with it. That really makes it when you make a sauce with the wine you pair it with.
It came out and tasted beautifully.