Winter will surrender. Spring will come. Within weeks, we’ll be dining al fresco on fresh treasures from the fishmonger and farmer’s market.
What better wine to have on hand than one that grew in an Eden-like environment next to the sea: Heredad Chávarri’s sensational Albariño.
WINE OF THE MONTH
|The Wine:||Heredad Chávarri Albariño 2013|
|The Maker:||Ruth Chávarri|
Made with the smallest grape on earth in one of the lushest locales, Chávarri’s Albariño balances crisp orchard, citrus and tropical fruit flavors with traces of salty sea breeze and spice notes. It marries well with swordfish, shellfish and fresh salmon.
The cool, coastal birthplace of the Albariño grape is called Rias Baixas, and it is unlike any other region in Spain. Locals describe it as “Spain’s Ireland” and “a vision of Eden.”
So when the family of fifth-generation winemaker Ruth Chavarri invested in the region, she jumped at the chance to work there and create this top-notch wine.
Those who love Rieslings will be intrigued by Albariño’s acidity, and Pinot Gris fans will fall in love with its floral bouquet. It was inevitable this white would chart on the trendiest wine lists and create a cult following.
Served chilled, Albariño is our featured Wine of the Month. Try it with guests as soon as the weather warms, alongside this delicious chive-crusted salmon with apples and radishes.
Chive-Crusted Salmon with Remoulade
Courtesy of Food & Wine
Makes 4 servings
1/2 cup mayonnaise
1 Tablespoon fresh lemon juice
1 Tablespoon Dijon mustard
1/2 Tablespoon chopped drained capers
1/2 cup plus 1 Tablespoon minced chives
2 Granny Smith apples, peeled and cut into matchsticks
2 celery ribs, sliced diagonally 1/4 inch thick
Salt and freshly ground pepper
2 Tablespoons extra-virgin olive oil
Four 6-ounce skinless salmon fillets
8 medium radishes, thinly sliced crosswise
In a medium bowl, mix the mayonnaise with the lemon juice, mustard, capers and 1 Tablespoon of the chives. Stir in the apples and celery, and season the remoulade with salt and pepper.
In a small bowl, stir 1 Tablespoon of the olive oil into the remaining half-cup of chives. Season the salmon fillets with salt and pepper. Press the chive paste onto one side of each salmon fillet.
In a large nonstick skillet, heat the remaining 1 Tablespoon of oil. Add the fillets, chive-side down, and cook over moderately high heat until lightly browned, about three minutes. Turn the fillets and cook for three minutes longer. Transfer the fillets to plates. Spoon the remoulade alongside, scatter the radishes on top, and serve.