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

Christie Mavety
 
March 18, 2020 | Christie Mavety

Blue Mountain COVID-19 Update

To Our Valued Blue Mountain Supporters, Due to the current and ongoing health situation, our tasting room will remain closed until May 11th. We will continue to evaluate the situation surrounding COVID-19 and post any further updates on our website.  Continue »

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