Dog Point Sauvignon Blanc Paired with Mexican Grilled Salmon Salad
The Wine
Dog Point Vineyard Sauvignon Blanc, 2016
Former colleagues at the world famous Cloudy Bay (Ivan Sutherland, & James Healy), and their wives are the makers of this award winning wine. Since 2013 this wine has gotten at least 90 points scores from most of the critics that count and this vintage is no exception with early scores of 93 from Cameron Douglas, ”Very distinctive bouquet, highly aromatic with specific aromas of fresh apple, grapefruit & lemon, and wine-making technique using less effect adding depth to the bouquet, maybe some old barrel. On the palate - a dry wine with a core of citrus and tree fruit flavors, a hint of tropical, piercing acidity and salivating lengthy aftertaste. Totally drinkable now and through 2019.” 92 from Jamie Goode Dog Point is one of my favorites, and this 2016 is singing. It’s a little riper and fuller than in some years, but it has a lovely nervousness and delicacy, too. Intense aromatics here with floral, passionfruit notes hemmed in with smoky, matchstick, mineral characters. This is good reduction in action, and it frames the fresh, direct citrus, grapefruit and passionfruit characters on the palate really well. Nice acidity and focus, with a long, bright finish. A lovely wine with more than a hint of seriousness about it. If you want a serious refreshing summer sipper this is one to try. $19.99
The Pairing
Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing
What you will need:
For the dressing,
1 cup plain fat free or low-fat Greek yogurt
1 medium avocado, peeled and cored
1 1/2 Tbsp. fresh lime juice
1 clove garlic
2 Tbsp. chopped fresh parsley (or 2 tsp dried)
1 - 2 tsp chopped fresh dill, to taste (or 1/2 tsp dried)
2 tsp chopped fresh chives (or 3/4 tsp dried)
1/2 tsp onion powder
Salt and freshly ground black pepper, to taste
Up to 6 Tbsp. milk, as needed (for a slightly richer dressing sub 2 Tbsp. olive oil for some of the milk).
For the salmon,
4 (5 - 6 oz.) skinless salmon fillets
1 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1 1/2 Tbsp. olive oil, plus more for grill
Salt and freshly ground black pepper
1 lime, halved
For the salad,
1 head Romain lettuce
10 oz. grape tomatoes, halved
1 cucumber, peeled and chopped
1 1/2 cups fresh corn
1/2 red onion, sliced and rinsed under cool water to remove harsh bite
1/4 cup cilantro leaves (optional)
4 oz. Queso Fresco or Feta cheese
How to prepare it:
For the dressing, add all dressing ingredients except for milk to a food processor. Pulse until well blended then add in milk 1 Tbsp. at a time to reach desired thickness. Store in refrigerator in an airtight container.
For the salmon, preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.
For the salad, divide all salad ingredients among 4 plates then top with salmon fillets. Spoon dressing over salad or pour dressing into a resealable bag, seal bag and cut one corner and drizzle over salads. Serve immediately
Cheers!
The Wine Guys