Reserve Pinot Noir

Salmon Poached in Cinnamon Butter with Cedar-planked Porcini
January 21, 2015
Don’t be alarmed. The one pound of butter will not be ingested. It’s for poaching. Butter poaching results in a rich, buttery, moist, tender piece of fish. The recipe is from Gabriel Rucker of Le Pigeon restaurant in Portland. It was published in Food & Wine’s Best New Chefs All-Star Cookbook. — Mia Stainsby What to pair with it: Keep it simple and tasty - northwest salmon and northwest pinot noir.— Anthony Gismondi Blue Mountain Pinot Noir Reserve 2011, Okanagan Valley, British Columbia, $36; winery direct and private wine shops http://www.vancouversun.com/life/Wine+Match+Salmon+Poached+Cinnamon+Butter+with+Cedar+planked+Porcini/10343310/story.html

Chantelle Bruwer
 
October 28, 2019 | Chantelle Bruwer

Sparkling and Fire at Blue Mountain Winery

Venture out and celebrate the season with us at Blue Mountain! We invite you and your family to visit the winery, the weekend of November 16th & 17th, for our annual Sparkling + Fire holiday event.  Continue »

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