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Miner Family Winery
Chardonnay Hot Smoked Salmon |
| Miner Family Winery Owners Dave and Emily Miner |
Miner Family Vineyards was founded in 1998 by Dave and Emily Miner and Dave’s parents, Ed and Norma. It’s located at the eastern edge of Oakville, and offers many different varietals—each with its own distinct characteristics. Its 2005 Napa Valley Chardonnay was 100 percent barrel fermented and aged for 10 months in 40 percent new French oak. It has apple, mineral and citrus notes in both aroma and flavor, while its oak characteristics ride right into its lengthy finish. It’s a fun, food-friendly find.
According to Dave, “At Miner, we handcraft our Chardonnays in the Burgundian style, using carefully selected fruit from low-yielding, hillside vineyards for great natural acidity. The result is a clean, fresh wine that continues to evolve in the glass.”
It’s paired here with a recipe from Napa’s Southern Comfort Kitchen, which specializes in producing wine-friendly barbecue meals. Dave says the salmon’s subtle smokiness goes well with the Chardonnay’s citrus and mineral notes. And he would know—he loves salmon so much that, every summer, he spends a week fishing for it in Alaska.
| Hot Smoked Salmon Appetizer
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| 1 side of salmon with pin bones removed
2 tablespoons olive oil 1 tablespoon dry dill 1 1/2 lemons, (1 sliced in rounds; grate skin for zest) 1 lime, sliced in rounds 1/2 cup capers 1/2 cup roasted red pepper, finely diced |
1/2 cup red onions, finely diced
Salt and pepper 1/4 cup mayonnaise 1/4 cup crème fraîche 1 tablespoon Dijon mustard 1-2 baguettes (depending on size of salmon), sliced and toasted into crostini rounds |
| Preparation:
Preheat smoker to 150 degrees (if you don’t have a smoker, you can soak some wood chips, wrap them in aluminum foil, poke holes in it, and place it on the grill for a similar effect). Brush salmon on both sides with 1 tablespoon olive oil, 1/2 tablespoon dry dill, and 1/4 teaspoon each of salt and pepper. Place on a cedar plank or on aluminum foil brushed with olive oil. Place lemon and lime slices on top of the salmon and smoke for 25 minutes. Create a creamy mustard dill sauce by combining mayonnaise, crème fraîche, mustard and 1/2 teaspoon dry dill. Set aside. Then combine capers, red pepper, onions, lemon zest, juice of 1/2 lemon, 1 tablespoon olive oil and a pinch of salt and pepper to make a relish. Set aside. Serve hot by spreading smoked salmon on toasted crostini rounds, then topping with a dollop of relish and mustard dill sauce.
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