Wine & Food Pairings
Grilled BBQ Salmon With Caramelized Pineapple BBQ Sauce, Vinegar Slaw, And Lemon Herb Grilled Asparagus Served With Lucien Albrecht Brut Rosé
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Grilled BBQ Salmon With Caramelized Pineapple BBQ Sauce
Yield: 4 portions
Ingredients:
4 5 oz salmon fillets
¼ Cup Gourmet BBQ Rub
½ Cup Caramelized pineapple BBQ sauce
Cooking directions:
Rub salmon with BBQ rub and leave covered in fridge for up to 4 hours. Preheat Grill. Give salmon good coating with BBQ sauce. Grill on HOT grill making sure to lubricate your grill to avoid salmon from sticking.
Gourmet BBQ Rub
Ingredients:
1Tablespoon brown sugar
2 teaspoon salt
½ teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon coriander
¼ teaspoon allspice
½ teaspoon oregano
1 teaspoon light chili powder
1 teaspoon cumin
1 teaspoon ground cayenne
Cooking Directions:
Mix all ingredients together.
Caramelized Pineapple BBQ Sauce
Ingredients:
1 Bottle of favorite BBQ sauce
½ ripe pineapple
½ Cup diced onion
3 Tablespoon Apple Cider Vinegar
2 Tablespoons Brown sugar
1 Tablespoon Vegetable oil
Cooking Directions:
Dice pineapple and onions to ¼ inch pieces.
Sauté onion until it begins to turn golden add pineapple and continue to caramelize until onion and pineapple a golden brown. Add remaining ingredients and simmer over low heat for 20 –30 minutes.
Vinegar Slaw
Yield: 8 portions
Ingredients:
1 teaspoon celery seed
1 teaspoon salt
¼ Cup sugar
¼ Cup Apple juice
¼ Cup oil
½ Cup apple cider Vinegar
2 Tablespoons honey
¼ Cup thinly sliced Red onion
¼ Cup thinly sliced Poblano peppers
1 bag Pre shredded cabbage
Cooking Directions:
Combine all ingredients except cabbage in bowl making sure sugar is fully dissolved. Add cabbage and let sit in fridge 4-8 hrs before serving.
Lemon Herb Grilled Asparagus
Yield: 4 portions
Ingredients:
1 bunch asparagus with tips cut off
2 Tablespoons lemon zest
1 teaspoon chopped parsley
1 teaspoon chopped oregano
1 teaspoon chopped chives
1 teaspoon chopped basil
3 Tablespoons olive oil
Juice of 1 lemon
S&P to taste
Cooking directions:
Mix lemon, oil, and herbs toss asparagus in mixture and top with salt and pepper. Grill lightly
Lucient Albrecht Cremant d Alsace
We have all heard the jokes about book club just being an excuse to drink wine. Well, fortunately mine is no different, and on a recent warm evening the “meeting” began with a refreshing bottle of bubbly. However, this bubbly I thought was extra special, because it also reminded me of a recent evening that I had picked cherries with one of my book mates and my children.
Most Denverites probably don’t know that this is a bountiful year for picking cherries. My neighbor introduced me, and now I am hooked. As one drives down Speer along Cherry Creek and into Washington Park, or up to City Park, you may notice bright red little balls hanging from the trees. Because we have had such a warm spring and no destructive, late, snow storms, we are getting a record early harvest and loads of delicious ripe fruit. In 1939 the first Japanese immigrants planted cherry trees in City Park. (This year happens to mark the 100 year anniversary of the cherry tree plantings in Washington DC). Over the last 16 years over 1000 cherry trees have been planted by SGI-USA. Research showed that in the early days of Colorado, the American Indians planted cherry trees along the banks of the river which was why it is known as Cherry Creek.
So, why all this talk about cherries in a food and wine pairing show? Because the Lucient Albrecht Cremant d Alsace reminds me of a big bowl full of them. The Lucient Albrecht Cremant d Alsace is a beautiful rose color and the nose is brimming with red cherry and raspberry fruit, the mid is creamy in texture with the wine finishing with balance and bright acidity. The Wine Advocate reviews, "Along with strawberry and red raspberry fruit suggestions that are enhanced by the wine's discreet hint of sweetness, there are saline, meaty, and herbal notes to add interest to both the nose and a lush palate, and the hints of salinity and bitterness in the finish make for an invigorating complement to the wine's prominent fruit."
87 Points
The Wine Advocate
Cremant, literally translated as "creaming," was used for years to signify a gentler, less-bubbly style of Champagne. But since international treaties and European Union regulations have more strictly limited the use of "Champagne" and "methode champenoise" to wines made only in the Champagne region, "Cremant" has been reinvented as the label name for sparkling wines made by the traditional Champagne process in other parts of France. Cremant was established by the 1970s as formal category for sparklers from Burgundy, Alsace and the Loire.
Lucien Albrecht, Jean's father, pioneered Crémant production in 1971 and helped gain an Appellation Contrôlêe for the wine and for Alsace. The wine is vinified by the classic Champagne Method from 100% free run juice, are the best sparkling wines in France outside of Champagne itself. Recently Maison Lucien Albrecht was awarded four gold medals at a comprehensive National I.N.A.O. tasting of all sparkling wines in France, giving the firm more gold medals than any other Crémant producer in France.
Lucien Albrecht Brut Rosé is made from 100% Pinot Noir. The whole cluster hand picked grapes, are softly pressed in a pneumatic press, hence the coral, light pink salmon color. Lucien Albrecht Brut Rosé is made by using the same methods as in Champagne,i.e "methode traditionnelle". After the second fermentation in the bottle, lee ageing lasts for nine months, followed by remuage and disgorging.
This wine pairs well with anything smoked or salty, cheeses, and tasted delicious with this month’s food pairing. I call it a breakfast, lunch and dinner wine, because it is so versatile. Stock up on a case. It probably won’t last until Thanksgiving, but it will make a great wine for then too. Visit Joy Wine and Spirits at 1302 E. 6th Avenue.
