It was a beautiful day in Napa last Saturday. I attended the 25th Year Anniversary release of the 2010 Flora Springs Trilogy. Upon my arrival they handed me a wonderful glass of Chardonnay. I walked through their beautiful caves which opened up to a breathtaking view of the vineyard. What a fabulous event! There were food stations set up where you could taste from Farmstead, Grapevine Catering, ZuZu, Morimoto’s Restaurant, and TraVigne.
I saw one of the largest paella’s I have ever seen. 🙂 The live band was fabulous and of course the 2010 Trilogy was outstanding.
One of my favorite stations was the making of homemade mozzarella…
Thank you Flora Springs for a wonderful event – can’t wait for the next one…
- Napa: Iron Chef Morimoto’s Four Rules for Eating Sushi (Like You Know What You’re Doing) (jaunted.com)
I had the privilege, a few years ago, to meet Jill Silverman Hough, (@JillSHough) the author of “100 perfect pairings” We were friends on twitter for some time when I heard she was signing books in Napa on one particular evening. I stopped by to meet Jill (IRL) and she signed my book: Cindy, (my first tweet ‘n’ meet!) Happy pairings! Jill
I absolutely love this book and wanted to share one of my all time favorite Pinot Noir Match Maker food pairing recipes. If you are having guests over for dinner, I highly recommend this recipe…great food, wonderful friends, and awesome wine – what could be better?
herbes de provence salmon skewers with provencal aioli
3/4 cup mayonnaise
24 capers, finely chopped (you should have about 2 teaspoons), plus 1 teaspoon packing liquid
4 cloves garlic, pressed through a garlic press or minced
1/4 cup extra virgin olive oil, divided
1 1/2 pounds salmon fillets, cut on a diagonal into 1/2-inch strips (you should have about 18 pieces)
2 teaspoons herbes de Provence (you can find this in the spice sections at most major grocery stores)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground pepper
Special equipment: about eighteen 8-inch skewers, soaked in water for at least 10 minutes if they are wood or bamboo
In a small bow, whisk together the mayonnaise, capers, caper packing liquid, garlic, and 1 tablespoon of the olive oil. Set aside. (you can prepare the aioli up to a day in advance, storing it covered in the refrigerator)
Thread the salmon onto skewers, one strip per skewer. Brush both sides with the remaining 3 tablespoons of olive oil and sprinkle with the herbes de Provence, salt, and pepper.
Prepare the grill to medium-high heat. Grill the salmon until it’s cooked through. 1 1/2 to 2 minutes per side. Serve the salmon with the aioli on the side.
Of course I would pair this with the 2011 Passaggio UNMARKED Pinot Noir.
If you do try this recipe I would love to hear your Match Maker Matches…
Happy Match Making
If you haven’t tasted any of the Passaggio Wines now is your chance. Join me in downtown Napa on July 11th, 2012, 6-8pm for a flight of Passaggio Wines. 1313 Main will be pouring the 2011 Unoaked Chardonnay, Pinot Grigio and the Rose Colored Glasses. All three perfect for these warm summer days…perfect with light foods and great company of friends.
I do have a few t-shirts to give away…get there early!!
Hope to see you there…
Follow Your Passion
If you have never been part of a virtual dinner you should try it sometime. Ceja Vineyards virtual dinner paired with their wonderful wines, great friends and a beautiful day in Napa. There were about 30 people there and over 1.4M people on Twitter and Facebook joining in on the fun. Here’s a few photos of a wonderful afternoon in beautiful Wine Country…
Ceja Wines Virtual Dinner – slideshow maker with music