Sensual and luscious floral notes of fresh violets delight the nose in this beautiful 2019 Estate Malbec. Deeply vibrant purple in color, this wine tastes of warm end of the summer berries, currant, and rich dark plum, finished with a velvety smooth and mild structure of tannin.
The flavors recall ripe fruits of strawberry, cherry with hints of leather, dry herbs and chocolate. Full bodied with young and very accessible tannins the Cabernet Sauvignon’s mouthfeel reveals a mid-palate of dark fruit and lingering oak flavors.
The flavors highlight notes of caramel, roasted almond, and fruits such as melon and apricot. On the palate, the wine is generous and well balanced with a light lingering of creamy dough and oak nuances. A splash crisp apple, lemon and banana flavors complete the bouquet and persuades you to enjoy another sip.
This dish pairs perfectly with our 2021 Pinot Gris
2 cups white wine
2 tablespoons minced shallots
1-pound fresh, skinned salmon fillet cut into 1-inch pieces
3 ounces smoked salmon diced
2 tablespoons thinly sliced chives
6 tablespoons mayonnaise
2 to 3 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
Toasted baguette slices for serving
Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes.
Add the salmon pieces and poach until they are just barely opaque, about 2 to 3 minutes. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a paper towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and the mayonnaise and lemon juice in a stainless-steel bowl. There should be just enough mayonnaise and lemon juice to moisten the mixture.
Gently stir the mixture until thoroughly combined; the salmon will break up a little–do not over-mix or mix too hard or it will become a paste. Season with salt and pepper. Serve cold with toasted baguette slices.
Can be made 1 day in advance and covered and chilled until needed.