Most people find the combination of acidic wines with fat or oily foods to be very satisfying. The pairing provide a pleasant sensation of the acidic wine 'cutting through' the richness of the food and cleansing the palate.

This is actually one of the easiest and succesful pairing. Today we suggest you to pair one of our favorite Sauvignon Blanc with a truly easy and exquisite Garlic and Dijon baked Salmon.

Errazuriz Aconcagua Costa Single Vineyard Sauvignon Blanc 2014 at £11.95

Of a lovely pale yellow colour, with greenish reflections, the Aconcagua Costa single vineyard Sauvignon Blanc is elegant and austere. Citric aromas of grapefruit and lime laced with notes of passion fruit and subtle hints of herbs and a leafiness are predominant on the nose. This very big wine feels dry and edgy on the palate, with great acidity and a light mineral flavour that gives it nerve and freshness.

GARLIC AND DIJON BAKED SALMON

INGREDIENTS

1.5 lbs salmon fillets (this was wild sockeye)
2 Tbsp fresh parsley, chopped
2 large or 3 small garlic cloves, pressed
1/2 Tbsp Dijon mustard (we used grey poupon)
1/2 tsp salt (we love sea salt)
1/8 tsp black pepper, freshly ground
2 Tbsp light olive oil (not extra virgin, use oil with a higher smoke point)
2 Tbsp of fresh lemon juice
Lemon slices

METHOD

Preheat oven to 450˚F. Line rimmed baking sheet with foil. 
In a small bowl, mix together: 2 Tbsp parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil and 2 Tbsp lemon juice. 
Slice salmon into even portions: 4 generous slices of salmon. Lay them onto prepared baking dish, skin-side-down.
Generously brush top and sides of salmon with sauce and top with fresh lemon slices.
Bake at 450°F for 12-15 min or until just cooked through and flaky. 

Enjoy it !

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