This fine red wine grape enjoys the highest reputation in its native France where it is responsible for all the celebrated red Burgundy wines such as Romanée-Conti, Pommard, Chambertin and much of the full-bodied Champagne that is produced. At its best, Pinot Noir is justly described as spicy, rich and complex with great finesse and elegance, together with silky texture. Unlike Cabernet Sauvignon, the other famous red wine grape, Pinot Noir is not easily grown or vinified into a consistently fine product. Despite the grape’s difficulties, it has been transplanted around the world to all the fine wine districts. California, as elsewhere, special efforts and skills are required to coax the best from this noble variety.

In trying to obtain the best from this elusive grape, California winemakers are now paying close attention to vineyard location (cooler areas are best), clonal selection (there are at least 200 to choose from), and Burgundian winemaking techniques. These include adding stems to the tank after crushing, reduced fining and filtration, and the use of wild yeasts for fermentation. All this attention to detail has added substantially to the success of California Pinot Noirs, many of which are now on a par with their French cousins. The wines are always dry and are best enjoyed at cool room temperature, paired with medium-bodied foods.

Camille says...Pinot Noir is a perfect match for salmon. I created this recipe based on one of my favorite preparations for salmon; it is simple, quick and delicious with its wine marinade. Add broiled potatoes, a tossed green salad, crusty bread, and perhaps end the meal with pound cake topped with fresh fruit.

2 salmon fillets (9-to 10-ounces each)
1/2 cup Pinot Noir or similar red wine
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
1 small clove garlic, crushed
1 tablespoon plus 1 teaspoon minced fresh dill
1 tablespoon plus 1 teaspoon minced fresh Italian parsley
1 medium-large red onion, sliced about 1/4-inch thick
Salt and freshly ground black pepper to taste

Preparation

Rinse salmon fillets & pat dry. Trim pieces so they are of even thickness for broiling*. Place in a shallow glass dish. Combine wine, vinegar, lime juice, crushed garlic and herbs in a glass measuring cup; pour over salmon. Add onion slices; turn to moisten. Marinate about 20 minutes. Preheat broiler.
Drain salmon and onions, reserving marinade. Arrange salmon and onions on an oiled broiler pan. Cook about 5 inches from heat, basting with remaining marinade and turning once. Broil thin pieces until flesh begins to flake, about 2 minutes per side. Broil onions until light brown, 1-1/2 to 2 minutes per side. Transfer to platter and keep warm.
Continue cooking thicker salmon pieces until flesh just begins to flake, about 5 minutes per side. Season fish with salt and pepper and serve with onions.

Preparation time: about 35 minutes

Cooking time: about 10 minutes

Makes 4 servings.

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