Tag Archives: Food Pairing

Pairing: Joseph Drouhin Macon-Villages and Salmon

Made a Blue Apron recipe tonight for dinner – #958 Seared Salmon and Sauce Gribiche, with mashed potatoes, summer beans & cherry tomatoes.

First, notes on the meal: really good, except too much tarragon! I’d never had sauce gribiche before, but it’s a no-brainer: start as if you were making deviled eggs, except smash everything together – white, yolk, mayo, mustard, relish, plus tarragon or chervil or parsley.  The salmon was simply pan-fried, the mashed potatoes used olive oil, a touch of vinegar, shallots, and tarragon. The string beans & cherry tomatoes were done as a sauté with some garlic.

Now, to the wine.

Joseph Drouhin (2013) Macôn-Villages, Burgundy – $17

Color: a solid golden-yellow

Aroma: Lemon curd, a hint of lemon meringue pie, and some toast

Taste: Very clean, very typical for this appellation – mellow lemon and crisp pear.  Handled the tarragon in the potatoes and sauce gribiche very well, but not quite enough oomph for the salmon.

Not quite good enough to be recommended, but if you’ve never had French Chardonnay before, this is an excellent place to start.  No butter, no overwhelming oak, and a much lighter texture – the definition of a food-friendly Chardonnay.  Try it with chicken breast or a basic white fish.

My Latest Column on DaytonLocal.com

You can read more of my writing on DaytonLocal.com, a local news and events site here in southwestern Ohio. I write a monthly column on wine there.

My latest column, Pairing Wine with Cheese, went live over the weekend – check it out for some great advice for one of our favorite foods to serve with wine.