Two classics that pair well together are wild Alaskan salmon and Oregon Pinot Noir. Yes, I could have this combination every night for dinner, with NO complaints. The season for wild Alaskan salmon is happening NOW, May-September. As a salmon fan, I may not have it every night for dinner, but collecting simply prepared salmon recipes that let the natural flavors shine is always on my list. Discovering a new Oregon Pinot Noir that is eco- friendly, also on the list. Two recent additions to the collection are slow roasted salmon with herbed ricotta and Oregon Winderlea Rosé of Pinot Noir and Pinot Noir.
This month the Wine Pairing Weekend group is taking a closer look at biodynamic wines from Willamette Valley in Oregon. Oregon is known for its Pinot Noir and the growing movement to farm using biodynamic practices.
Disclosure: I received two biodynamic wine samples from Winderlea Vineyard and Winery. All opinions are my own.
Winderlea Vineyard and Winery
Bill Sweat and Donna Morris established Winderlea Vineyard and Winery in 2006 with the purchase of 20 acres of vineyards originally planted in the ’70s on the Red Hills Bench in Dundee. Since the beginning, Sweat and Morris have been committed to “responsible stewardship of the land and the highest quality artisan winemaking.”
2009 – Started using biodynamic farming practices
2015 – Completed and received B Corp certification
2018 Winderlea, Rosé of Pinot Noir, Dundee Hills, Oregon
13.5% abv | $35.00 SRP (sample) | 100% Pinot Noir | Demeter Biodynamic & B Corp certified
100% de-stemmed, six hours of maceration on their skins, followed by five months in neutral French oak barrels
Pale salmon in color. Medium bodied, dry, with mouthwatering fresh acidity. Notes of melon, peach, citrus and a hint of strawberries.
2015 Winderlea Pinot Noir, Winderlea Vineyard, Dundee, Oregon
13.8% abv | $60.00 SRP (sample) | 100% Pinot Noir |Demeter Biodynamic & B Corp certified
Aged for 13 months in French oak (20% new oak.)
Pale ruby in color. Medium bodied with medium(-) to medium acidity and tannins. Notes of black cherries, pomegranate, and vanilla. I nice lingering finish.
I had this salmon entrée at a restaurant recently and loved the simple preparation allowing the freshness of the salmon and other ingredients to shine. I recreated a similar version at home; slow roasting the salmon, served with an easy, fresh herbed ricotta sauce, and sautéing asparagus in a cast iron skillet.
The Rosé of Pinot Noir was a nice match to the overall freshness of the dish. The acidity in the wine balancing the richness of the salmon. The Pinot Noir was also a nice pairing. The slow roasted salmon and creamy ricotta picking up the round texture found in the wine. The herbs in the ricotta bridged the savory and earthy notes found in both wines. Salmon and Oregon Pinot Noir is a winning pairing.
Slow Roasted Wild Alaskan Salmon with Herbed Ricotta paired and Oregon Pinot Noir
- 1 lb. fresh ricotta
- 1 teaspoon lemon zest
- 4 tablespoons fresh lemon juice
- 1 large garlic clove, finely minced
- 3 tablespoons extra virgin olive oil
- 1 cup mixed fresh herbs: chives, parsley, mint, and tarragon, finely chopped
- kosher salt and freshly ground black pepper
- 1-1/2 lb. wild Alaskan salmon fillet
- 3 tablespoons extra virgin olive oil
- kosher salt & freshly ground black pepper
In a food processor, puree the ricotta, lemon zest, lemon juice, garlic, and olive oil until smooth in texture. (Do not over puree, I used the pulse on/off button).
Transfer mixture to a medium bowl and stir in the herbs, salt, and pepper.
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Place the salmon on the lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes or until flesh flakes when poked with a fork.
For more food and wine pairings with Oregon biodynamic wines from Willamette Valley check out my fellow Wine Pairing Weekend bloggers and their articles below ~
- David of Cooking Chat has prepared “Salmon, Farro and Mushrooms with Winderlea Pinot Noir”
- Camilla of Culinary Adventures with Camila is celebrating with “Simple Pleasures, A Birthday Cheeseboard, & Keeler Estate Vineyards’ 2017 Terracotta Amphorae Riesling“
- Jill of L’Occasion writes about “Peace, Bread, Land and Wine’: A Meal With Brooks Winery“
- Jennifer of Vino Travels will share “Biodynamic Wines of the Willamette Valley with King Estate“
- Lori of Dracaena Wines will present “Continuing the Biodynamic Legacy #WinePW“
- Jane from Always Ravenous pairs “Wild Alaskan Salmon with Herbed Ricotta and Oregon Pinot Noir”
- Pinny of Chinese Food and Wine Pairings combines “Biodynamic Grüner Veltliner and Pinot Noir from Johan Vineyards Plus Surf ‘n’ Turf Dinner”
- Linda of My Full Wine Glass shares “Ode to Oregon: Johan’s Biodynamic Expression of Place (#WinePW)”
- Gwendolyn Alley from Wine Predator will present “Our land is our life and our life is our wine” — Cooper Mountain Pinot Paired with Duck #WinePW
- Deana from Asian Test Kitchen has whipped up “Oregon Orange Wine Sparkles with Indian Curry”
- Wendy Klik A Day in the Life on the Farm discovers “Dammit!! These are some great wines from Willamette.
- Lauren Walsh of The Swirling Dervish will tempt us with “Pork Loin, Mushrooms, and Fiddlehead Ferns Meet Biodynamic Pinot Noir from Bergström Wines (#WinePW)”
- Martin of Enofylz Wine Blog brings us “A Taste of Cooper Mountain Vineyards at the Table #WinePW“
- Jeff of Food Wine Click is pairing “Biodynamic Willamette Valley with Brick House and Harissa Chicken”
- Payal of Keep the Peas is presenting “Living off the Land: King Estate Pinot Noir + Mushroom Pâté”
- Rupal of Syrah Queen is sharing “Maysara Winery – Iranian Immigrants Achieving The American Dream”
- Jade of Tasting Pour will share “Thai Green Curry Rockfish and Montinore Estate Gewurztraminer #WinePW”
- Nicole of Somm’s Table shares “A Hunt for a Biodynamic Williamette Valley Wine: Johan Vineyards Farmland Pinot Noir and Salmon“