Wine Dinner Pairing 1
Dinner Pairing One
Wine: 2016 Georges Vigouroux Sauvignon Blanc from the Gouleyant Collection
Food: Salmon fixed with olive oil, salt and pepper, roasted cauliflower and a side of mac n cheese.
I love to cook and thankfully my best friend and roommate, Kennedy, enjoys my creations as well. When I told her about wanting to make dinner and pair it with a nice wine she couldn't say yes fast enough. I had the salmon and pasta under control and she offered to make the veggie. I have been trying my best to not make dinners too heavy lately for sleeping and digestive purposes.
Typically, I season my salmon with miracle whip and dill making it all delicious and creamy but I thought that would go against my goal of going lighter. Instead I drizzled olive oil, cracked some pepper and sprinkled on some Himalayan pink salt. The mac n cheese was not as gourmet as many would prefer but some good ole Kraft is all I need!
Kennedy picked cauliflower as the veggie of choice, cleaned, chopped and spread across a cooking sheet. She also drizzled olive oil, cracked some pepper and sprinkled the pink salt on top.
The cauliflower was roasted with half of a chopped up onion but not served on the our plates. Being that we have never really cooked together getting the timing down of it all and our different contributions is still a work in progress. The cauliflower could have roasted and browned a little more and the salmon could have come out a little sooner. Overall, we were very happy with our first meal made in our new apartment together.
The Sauvignon Blanc has a typical dry white smell. Tasting it by itself, you can taste that dryness similar to a pinot grigio but a sweet undertone like chardonnay. I paired the wine mainly to help compliment the salmon. A taste of salmon followed by a sip of the wine, I felt like I received a more acidic taste. While it did not cut through the fish it maybe overpowered it just a touch. Kennedy, had a different experience saying the fish pulled out the dryness of the sauvignon blanc more. Only after the fish did the wine do this more for me and my tastebuds. Sipped after the veggie and pasta, I did not experience what I once had with the fish. The wine and sides flowed seamlessly. In terms of individual ingredients, the salt on the salmon stood out the most but followed by a sip of wine it became more subtle.This particular experience was eye opening and positive.The pepper on the fish didn't come out a lot on its own and the wine did not have any effect on it.
All together the meal was light and the wine did not add anything too extra. I walked away feeling full but not heavy, goals were met! Both new to Sauvignon Blancs we thoroughly enjoyed it and plan to make it a regular. We also both say we would have the wine with fish again in the future.
Wine: 2016 Georges Vigouroux Sauvignon Blanc from the Gouleyant Collection
Food: Salmon fixed with olive oil, salt and pepper, roasted cauliflower and a side of mac n cheese.
I love to cook and thankfully my best friend and roommate, Kennedy, enjoys my creations as well. When I told her about wanting to make dinner and pair it with a nice wine she couldn't say yes fast enough. I had the salmon and pasta under control and she offered to make the veggie. I have been trying my best to not make dinners too heavy lately for sleeping and digestive purposes.
The Sauvignon Blanc has a typical dry white smell. Tasting it by itself, you can taste that dryness similar to a pinot grigio but a sweet undertone like chardonnay. I paired the wine mainly to help compliment the salmon. A taste of salmon followed by a sip of the wine, I felt like I received a more acidic taste. While it did not cut through the fish it maybe overpowered it just a touch. Kennedy, had a different experience saying the fish pulled out the dryness of the sauvignon blanc more. Only after the fish did the wine do this more for me and my tastebuds. Sipped after the veggie and pasta, I did not experience what I once had with the fish. The wine and sides flowed seamlessly. In terms of individual ingredients, the salt on the salmon stood out the most but followed by a sip of wine it became more subtle.This particular experience was eye opening and positive.The pepper on the fish didn't come out a lot on its own and the wine did not have any effect on it.
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