Pedroncelli Winery | NorthBay biz
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Pedroncelli Winery

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    •   Pedroncelli Winery

      Rosé

      Salmon with Balsamic Glaze

    Pedroncelli Winery
     Winemaker John Pedroncelli, Jr.    		  

    Pedroncelli Winery in Dry Creek Valley has 105 acres planted with Zinfandel, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Cabernet Franc, Sangiovese, Petite Sirah and Syrah. It’s been producing Zinfandel Rosé since 1954. All of the grapes used for the Rosé (mostly estate grown with just a small amount from one other grower) were picked at full maturity. The result is an off-dry wine featuring the scent of fresh strawberries followed by a raspberry, vanilla and peach blossom trip along the tongue. Paired here with a delicious grilled salmon, it’s a crisp, warm weather wine with just the right amount of that Zinfandel pizzazz.

                                                                  
    Salmon with Balsamic Glaze
    1/2 cup balsamic vinegar
    1/2 cup Rosé
    2 tablespoons fresh lemon juice
    2 tablespoons packed dark brown sugar
    6 5- to 6-ounce salmon fillets with skin
    Olive oil

     

    Preparation:

    Combine first four ingredients in a medium saucepan.  Boil until reduced to 1/3 cup, about 17-20 minutes.  Season glaze to taste with salt and pepper.
    Preheat barbecue to medium high.  Cover grill with aluminum foil that has been poked with small holes (usually a barbecue fork does the trick), shiny side up.  Brush salmon lightly with oil and sprinkle with salt and pepper.  Grill salmon, flesh side down first, until just opaque in the center (about five minutes per side).  Transfer salmon to platter.  Drizzle glaze over salmon.  Serve with a fresh pineapple-citrus salsa and basmati rice for a satisfying meal.

    Serves 6
       

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