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Alsace Wine and Cold Poached Salmon with Sauce Verte (Green Mayonnaise) #Winophiles

 In July the #Winophiles are learning about wines from Alsace, which lies on the border between France and Germany.  Alsace wines are known for their dry Rieslings, off-dry Pinot Gris, and the rich Gewurztraminer.  Nearly all Alsace wines are white. There are 39,536 acres of vines along 75 miles. Alsace is one of the top three greenest wine-producing areas in France, with one-third of all vineyards certified organic or in conversion (+33% compared to 2019). Alsace producers were also pioneers in biodynamics with the first vineyard certified in 1969. In 2019, Alsace became the number two wine region in France for biodynamic certifications (4.5% of producers). (Teuwen Communication)


Poached salmon served with green herbed mayonnaise


Alsace is different than the rest of France, meaning that most of the Alsace wines list the grape variety on the label. If the variety isn't listed, it is most likely a blend. They also have an official bottle, called the vine du Rhin, or a flute shape.

Disclosure: The wines for today’s post were provided as samples. No other compensation was involved, all opinions are mine.

We were sent three wines to try, the first of which is Meyer-Fonne Riesling 2019. This is a tasty Riesling with notes of ginger, honey, and minerals. I'd like to have this with a spicy dish, with the citrus overtones giving a crisp, refreshing edge. It's about $25 a bottle. I'm intrigued by the fact that most wine experts think this is a wine for the cellar. 


Two bottles of wine from Alsace, France



The next wine was a Lucien Albrecht Pinot Blanc 2019. This winery was established in 1698 by Balthazar Albrecht.  These wines have a distinguished history of producing superior wine.  At $17 a bottle, it is a steal. Tasting notes include stone fruits like peach and other tree fruits like the pear.  This is a dry wine with a bit of acidity.  It would be a perfect choice for a cured meat and soft cheese charcuterie board.


The third wine is our personal favorite: a Dopff and Irion Rose Brut.  Wine .com describes it beautifully as gentle red-berry notes and fresh citrus appear tentatively on the nose of this wine. The palate is lively, with vivid foam that lends a little creaminess to the slender body. The finish is dry, refreshing, and rings with a slight creaminess. It’s restrained and easy, but elegant. We served this with a beautiful charcuterie box from our favorite local wine and cheese shop, Cork and Rind.  







This board is full of easygoing flavors, perfect with the Dopff and Irion Rose Brut. It featured Parish Hill Reverie and Groene Oorsprong cheeses, prosciutto, and Coro Mustard Salami. It comes with Mr. Meowski's Sourdough bread (another local favorite) and Marcona almonds and their homemade fig jam.  This was the perfect way to celebrate the start of our vacation!







I chose a bottle of Trimbach for our salmon dish, which I will describe later.  Maison Trimbach dates to 1626!  Twelve generations of winemakers have created a solid reputation for excellence. The vineyard is now run by Hubert Trimbach with his nephews Jean and Pierre and Pierre's daughter, Anne.  The grapes are harvested exclusively by hand, then pressed.  Gravity carries the juice to the cellar. This is when Pierre's expertise comes to play: he vinifies and matures the wine with a finesse only known by his masterful experience. Both old wooden casks and stainless steel tanks are used, combining both old school and modern techniques in the winery.


Tall bottle of Trimbach white wine


I chose a 2017 Pinot Blanc to go with our salmon.  Flavors of pear, lemon, and white peach, juicy, and clean, and crisp. I am sure I tasted a hint of honeysuckle as well.  It comes with a screwcap, which does turn some people off, but I found this wine doesn't mind the corkless bottle. The bottle was just under $17 and was lovely sipping after dinner as well.  


We made a cold poached salmon, which is basically just poached salmon, allowed to cool and served cold (if desired.)  


Cold Poached Salmon with Sauce Verte
Yield
2
Author
Terri Steffes

Cold Poached Salmon with Sauce Verte

Delicious salmon, served warm or cold, with a delicious herbed, homemade mayo.

Ingredients

For the salmon
  • 2 salmon filet
  • 1 quart of water
  • 1 carrot, sliced
  • 1/2 onion, sliced
  • 1 small shallot, sliced
  • bouquet garni
  • 1/4 cup white vinegar
  • 2 salmon filets
  • 1 lemon, sliced
  • parsley
  • 1/2 c mayo
Sauce Verte
  • 1 egg yolk
  • 1 egg
  • 2 scallions
  • 1 cup chopped herbs (choose four green herbs, I like parsley, basil, chervil, tarragon, thyme)
  • salt
  • pepper
  • 1 1/2 cups olive oil or avocado oil
  • 2-4 teaspoons of white balsamic vinegar

Instructions

For the salmon
  1. To make the poaching liquid (called court bouillon) combine the water, carrot, onion, shallot, bouquet garni and vinegar and bring to a simmer. Simmer for 20 minutes, remove solids and cool to room temperature.
  2. Add salmon to a skillet or fish poacher, and cover with the court bouillon. Bring to a simmer slowly to medium heat (should take about 20 minutes.)
  3. Allow the fish to simmer for 10 minutes.  Remove from heat and let cool for 15 minutes (leave the salmon in the court bouillon.)
  4. Remove the fish, transfer to the plate, blot excess moisture.  At this time you can cover with plastic wrap and refrigerate up to 24 hours.)  Before serving, remove the skin and decorate the fish with lemon slices, parsley.  Serve the sauce verte on the side.
To make the sauce verte
  1. Place the chopped greens in a mixer along with the egg, egg yolk, salt and pepper and beat until thickened.
  2. With the mixer running, s l o w l y pour the oil into the sauce beating as it thickens.  Slowly add the vinegar until desired consistency.
  3. Taste, add more vinegar or seasonings to taste. Refrigerate immediately until serving.  Keep refrigerated.

Notes:

Real mayo is made with raw eggs, so use safety guidelines for eating and storing raw eggs.

Dried herbs do not work well with this recipe.


Did you make this recipe?
Tag @tsteffes on instagram and hashtag it #OurGoodLifeRecipes


Learn more about Alsace wines and food pairings by reading the posts from other #Winophile bloggers, especially the ones below:

Would you like to comment?

  1. Safe travels home Terri. Glad your wines arrived in time for you to have your tastings before your trip.

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  2. This looks fantastic! So funny about the grape variety on the label. Both you and Jeff mentioned it. So true! Thanks for joining in the Alsatian fun and games this month. I can't wait to try your recipe.

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  3. The wines sound delicious and I will have to try your salmon recipe! I love that you mention that the Pinot Gris was screw cap. I think people don't realize how far screw caps have come. The caps come with different oxygen transmission rates, so you can keep a young wine completely fresh to taste just like it came off the bottling line, or choose a different cap to allow some oxygen in so that a finer wine can age as it would with a cork. Technology is amazing!

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  4. The salmon recipe sounds delicious, Terri! Very different than the ways I typically prepare (pan seared or grilled). Will have to try this method...with Alsace wine of course!

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  5. Great article Terri. I don't even really like fish, but that salmon dish looks like a dream - especially paired with Alsace wine!

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  6. Everything sounds so summery and lovely. I can just taste that salmon with the Pinot Blanc!

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  7. These are all beautiful wines, and the cheese board and the salmon look delicious. Col-poached salmon seems ideal for summertime. I'm going to have to give it a try.

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  8. I love salmon, but have never made poached salmon, great idea especially this time of year. Pinot Blanc sounds like a nice pairing!

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  9. I'm looking forward to trying these!

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  10. I'm looking forward to trying these!

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