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♦ Usually younger Roses are better than older ones.

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WINE REVIEW

Tilia Cabernet Sauvignon 2009

"The 2009 Tilia Cabernet Sauvignon has a dark purple color with ruby red tones. The nose is full of ripe red fruits, sweet spice and a touch of tobacco. The mouthfeel shows red currant and cassis fruit layered with notes of cedar and espresso bean. The finish is soft and sweet, with finely grained tannins adding structure and length."

Read more...

Fish and Seafood - Salmon
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Ingredients:

1 fillet wild salmon (about 6 ounces), skin on
Salt
1 can white beans, drained and rinsed
1 medium tomato, diced
1 carrot, peeled and grated
2 cloves garlic, finely chopped
2 tbs fresh tarragon
1 tbs balsamic vinegar
1 tbs olive oil
Freshly ground black pepper


Method:

1. Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes.

2. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine.

3. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.

Enjoy!

 

Recommended wine:

JCB N°69 Pinot Noir Rosé (2007)


Our Pinot Noir Rosé is rebellious, capricious, and seductive. Brilliant salmon pink. A rosé de saignée from the Russian River Valley Appellation, it is dry & complex. 2400 Bottles Produced.

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Discover selected Californian vineries

 

 

 

 

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ros2

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Stainless Steel Mixing Bowl Set - 4 Piece

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 Salmon Bruschetta
Home

DID YOU KNOW?

♦ Usually younger Roses are better than older ones.

Great options here

Olive Oil

Newsletter

Sign up NOW and get your FREEBOOK today: Breakthrought in the pairing


Only ONE CLICK. By your first name and mail address


WINE REVIEW

Tilia Cabernet Sauvignon 2009

"The 2009 Tilia Cabernet Sauvignon has a dark purple color with ruby red tones. The nose is full of ripe red fruits, sweet spice and a touch of tobacco. The mouthfeel shows red currant and cassis fruit layered with notes of cedar and espresso bean. The finish is soft and sweet, with finely grained tannins adding structure and length."

Read more...

Fish and Seafood - Salmon
AddThis Social Bookmark Button

 

Ingredients:

1 fillet wild salmon (about 6 ounces), skin on
Salt
1 can white beans, drained and rinsed
1 medium tomato, diced
1 carrot, peeled and grated
2 cloves garlic, finely chopped
2 tbs fresh tarragon
1 tbs balsamic vinegar
1 tbs olive oil
Freshly ground black pepper


Method:

1. Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes.

2. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine.

3. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.

Enjoy!

 

Recommended wine:

JCB N°69 Pinot Noir Rosé (2007)


Our Pinot Noir Rosé is rebellious, capricious, and seductive. Brilliant salmon pink. A rosé de saignée from the Russian River Valley Appellation, it is dry & complex. 2400 Bottles Produced.

Acquire this wine

Discover selected Californian vineries

 

 

 

 

Acquire wine

ros2

Your dreamy kit

Stainless Steel Mixing Bowl Set - 4 Piece

Shop in a sec

clock

 

Cheese for wine Travel tips Get your dreams My fine wine