Wine of the Week: Cuvaison Chardonnay paired with Baked Salmon

This week’s pairing is one of my favorite Chardonnays from Cuvaison with a delicious and easy-to-make baked Dijon-Garlic Salmon. Pairing a rich, oily fish like Salmon with a full-bodied, creamy Chardonnay makes for a perfect combination. Its especially great for warmer weather, which is why I’ve been making this meal quite often lately as Spring is in full force. It’s also total hit with dinner guests.

Wine of the Week: Kite Tail Chardonnay – Cuvaison

This chardonnay comes from the Carneros region in Napa. It is full of flavor, including oak and herbs. It tastes of vanilla, lemon, and hints of lime. It finishes a little creamy which makes it an excellent match with baked dijon-garlic salmon.

If you’re ever visiting Napa, Cuvaison is a beautiful Napa winery built with a modern clean design incorporating glass and wood. They take a lot of pride in their green and sustainable initiatives and have received plenty of certifications (i.e. certified napa green winery, etc) to prove it. They even have a cork recycling program.

Baked Dijon-Garlic Salmon:

This salmon is one of my go-to recipes and is very easy to make. You only need a few ingredients, and the result is a delicious dish packed with Omega-3 fatty acids.

Dijon Garlic Baked Salmon

Ingredients:

  • 4 salmon fillets (6 ounce)
  • 1/3 cup Dijon mustard
  • 4 cloves garlic
  • 1 red onion (sliced)
  • salt and pepper to taste
Instructions
Preheat oven to 400 degrees F. Line the pan with aluminum foil and spray with non-stick cooking spray. Arrange the salmon skin side down and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with salt, and pepper as needed. Bake approximately 20 minutes in the preheated oven or until salmon is cooked through
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