This weeks food and wine pairing comes courtesy of Food & Wine magazine: Roasted Salmon with Oyster Mushrooms in Red Wine. While the magazine recommends a non-organic wine choice, I have chosen a gorgeous Biodynamic® choice from Maysara Winery in McMinnville, Oregon.
The star of this food/wine match is the 2007 Maysara Jamsheed Pinot Noir. According to legend, Jamsheed, an ancient Persian king, was able to pour into his wine chalice and glimpse his entire kingdom. The Momtazi family, owners and winemakers at Maysara, believes their Jamsheed Pinot Noir captures the essence of their estate vineyard. They feel this particular wine reflects their dedication to holistic and Demeter Certified Biodymanic® farming and winemaking.
Tasting Notes: The 2007 Jamsheed Pinot Noir displays a ruby garnet color. The bouquet showcases fresh raspberries, with tints of pomegranate, bitter sweet cocoa and smoky aromatics. The palate is greeted with soft rounding tannins in the mouth as well as red cherries that linger with a white pepper spice at the finish.
The fruit for this year’s Jamsheed was harvested September 28 through October 15, 2007 and represents a colonial blend of the entire Momtazi Estate Vineyard.
Roasted Salmon with Oyster Mushrooms in Red Wine
(compliments of Jason Franey/Food & Wine magazine)
1 T canola oil
Four 6-8 oz salmon filets with skin
salt and freshly ground pepper
4 T unsalted butter
1 lb oyster mushrooms, sliced
1 large shallot, minced
1 garlic clove, minced
1 t chopped thyme
1/2 cup dry red wine
1/2 cup low-sodium chicken broth
1. Preheat the oven to 350 degrees. In a large oven proof skillet, heat the oil until shimmering. Add the salmon skin side down and season with salt and pepper. Cook over high heat until the skin is lightly browned, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 10 minutes, until it is cooked through and the skin is very crisp.
2. Meanwhile, in a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot, garlic and thyme and season with salt and pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Add the wine and broth and simmer until the liquid is nearly evaporated, about 5 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter.
3. Transfer the salmon to plates, skin side up. Serve with the mushrooms and a glass of 2007 Maysara Jamsheed Pinot Noir! Enjoy!
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