When we lived a few years in Arkansas we had the opportunity to taste Panther Creek Cellars Pinot Noir with the visiting sales representative. At the time we did not know we would move to Willamette Valley. This tasting experience helped set our expectations – our high expectations for Oregon wine.
We recently attended a celebration of Panter Creek Cellars. If you missed that article you can read it here.
We tasted three vineyard designate Pinot noir and were privileged to leave with a sample of the 2013 Panther Creek Cellars Carter Vineyard Pinot Noir.
The event was held at Imperial restaurant in Portland and James Beard award winning chef Vitaly Paley served cedar planked salmon garnished with dill and lemon, Walla Walla onions, new potatoes and smoked porcini mushrooms.
We decided why recreate the wheel when you can recreate the menu. We served grilled Chinook salmon with a dill, lemon, butter sauce and roasted ruby potatoes with Maitake mushrooms and sweet onions.
The rocky volcanic soils of Carter Vineyard produced a Pinot noir with bright cherry fruit, dusty minerality, soft tannins, and an extended finish.
Here is the sauce we used.
- 3 Tbs. butter
- zest and juice of 1 lemon
- 2 Tbs. fresh dill, chopped
- salt and pepper to taste
- Melt butter in pan over low heat.
- Add lemon juice, zest and chopped dill.
- Add salt and pepper to taste.
- Simmer until fragrant.
- Spoon over grilled salmon.
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