Hooray, it’s rosé season! The days are getting warmer and longer, who doesn’t want to spend as much time as possible outside! Dinner on the deck or a picnic in the park, these are the days we have been dreaming of all winter. To kick off this new season, I made turkey and salmon sliders and paired them with the newly released 2017 Gran Moraine Rosé of Pinot Noir.
Gran Moraine is located in Oregon’s northern Willamette Valley producing Burgundian varieties; Chardonnay and Pinot Noir. Their vineyards are in the Yamhill-Carlton AVA, unique in that it has the oldest marine sedimentary-based soils in the greater Willamette Valley. In addition to the soils of the AVA, the Mediterranean weather pattern from July-mid October, and a protective Coastal Range translates to a Pinot Noir with flavors of black fruit, minerality, and floral- rose and violet characteristics.
My Tasting Notes
2017 Gran Moraine Rosé of Pinot Noir, Oregon, Yamhill-Carlton AVA
12.5% abv | $28.00 750ml, $70.00 1.5L SRP (sample) | 100% Pinot Noir
Pale salmon in color. Aromas of tangerine and rose. On the palate, bright acidity, light/medium body with notes of cherries, citrus zest, and wet stone.
Food Pairing
The bright, crisp acidity of the rosé makes it an inherent food friend wine.
The turkey sliders with the spices of cumin, coriander, and cinnamon, along with the fresh mint, align with similar elements found in the rosé. The yogurt-cucumber sauce with its just right richness is balanced with the acidity in the wine.
The salmon sliders are a natural pairing with an Oregon rosé of Pinot Noir. The spiciness of the mustard, tangy capers, and tarragon match well to the acidity and floral characteristics in the wine.
I made the sliders in a cast iron skillet. However, you could grill them. I had a deck picnic while delighting in my newly minted green forest, sipping a glass of Gran Moraine Rosé of Pinot Noir, and savoring turkey and salmon sliders. Pour yourself a glass of rosé and step outside to enjoy the new season and “Rosé the Day Away!”
Turkey Sliders with Yogurt-Cucumber Sauce
Salmon Sliders with tarragon Dijon mustard
Turkey Sliders
Ingredients
For the Sliders
- 1 lb. ground dark turkey meat
- 3 small garlic cloves, minced
- 1/2 cup white onion, finely chopped
- 2 tablespoons Italian flat-leaf parsley, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon Kosher sea salt
- 1/8 teaspoon cinnamon
- 1 and 1/2 tablespoons extra virgin olive oil
- 6 dinner rolls or pita bread
- 3 campari tomatoes, sliced
- fresh mint leaves
- 4-6 Persian cucumbers, sliced
For the Yogurt Cucumber Sauce
- 1 cup Greek yogurt
- 2 Persian cucumbers, shredded
- 1 medium/large garlic clove, minced
- 1/2 lemon, juiced
- Kosher sea salt & freshly ground black pepper
Instructions
For the Turkey Sliders
- In a large bowl, add the ground turkey, garlic, onion, parsley, cumin, coriander, salt, and cinnamon. Gently mix with your hands to combine. Form into 6 sliders.
- Heat a 12-inch cast-iron skillet over medium-high heat for a few minutes, add the olive oil. After an additional few minutes add the turkey sliders to the pan and cook for about 3 minutes on each side. Reduced the heat to medium-low, add one tablespoon of water, cover and cook for 3 more minutes or until done.
- Serve in a dinner bun or a pita bread with mint leaves, cucumber slices, tomato, and yogurt cucumber sauce.
For the Yogurt Cucumber Sauce
- In a medium bowl, mix together the yogurt, cucumbers, garlic, lemon juice, salt, and pepper. Taste and adjust for seasoning.
Salmon Sliders
Ingredients
- 1 lb. fresh salmon fillet, skin removed
- 2 teaspoons Dijon mustard
- 3 green onions, white part only, chopped
- 1 scant tablespoon capers
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh tarragon, chopped
- 1/3 scant cup dry fine breadcrumbs
- Kosher sea salt & freshly ground black pepper
- 1 and 1/2 tablespoons extra virgin olive oil
- 6 dinner roll buns
- 3 campari tomatoes, sliced
- fresh lettuce leaves
- tarragon Dijon mustard
Instructions
- Cut the salmon into large pieces, and put about a quarter of the salmon into a food processor, along with 2 teaspoons Dijon mustard. Turn on and off a few times, you do not want a paste.
- Add the remaining salmon pieces and green onions. Turn on and off to combine, again you do not want a paste.
- Transfer mixture to a bowl and add; capers, lemon juice, tarragon breadcrumbs, and salt and pepper. Gently fold the ingredients together until well mixed.
- Form into 6 sliders and refrigerate for at least a half hour, or up to two hours.
- Heat a 12-inch cast-iron skillet over medium-high heat for a few minutes, add the olive oil. After an additional few minutes add the salmon sliders to the pan and cook for about 3 minutes per side, or until done. Be careful not to over cook.
- Serve in a dinner bun with with tomato, lettuce, and tarragon Dijon mustard.
Need a gift for a wine lover? I received this beautiful wine gift box courtesy of Gran Moraine and Olive and Poppy. Olive and Poppy provided the picnic throw, and zipper pouch and Gran Moraine supplied the Rosé of Pinot Noir 1.5L and wine glass. Olive and Poppy is offering a special “Drink Pink” discount (use code DRINKPINK to receive 20% off).
Disclosure: I received this gift box as a sample, all opinions are my own.
Those turkey sliders sound wonderful! I’m saving this one!
They are delicious! Let me know how you like them. Cheers!
Brilliant pairings!