2000 Moillard "Pinot Noir Tradition" Nuits-Saint-Georges

[hotwine]

From the negociant side of the Moillard family enterprise; a nice clear color but without the brownish tinge I expect of a PN, subtle on the nose and lacking expressive fruit. On the palate, a softness lacking PN character, acid or tannins, better suited to afternoon quaffing than a dinner wine. At the discounter's price of $9.99, it's worthy of a few more bottles as back-up stock, but barely. Alcohol is 11.5%, 12.5% or 13.5%, depending on which label you're looking at. With cedar-plank salmon and sauteed zucchini and yellow squash. In the same general price range I'd prefer Estancia or Kenwood.

[wondersofwine]

Hotwine,
I love that plank salmon. Had some in June and it was probably as good as any salmon I've ever had. (Not sure what wood the cook was using). What was your reaction to it? Have you prepared salmon this way previously?

[hotwine]

The planks I use are western red cedar, from Chinook Planks in Seattle. Debra actually picked them up on a shopping trip to Houston a couple of years ago, and we've gone through 3 of the 4 in the package since then (each plank is usually good for 2-3 cooking sessions if you watch them; yesterday, I went back in the house for another glass of wine with the cooking underway, and the plank caught fire at the edges; may have ruined that one).

The recipe I use came with the planks:

Soak plank in water for at least 20 minutes.
Combine in a bowl:
2 tbsp vegetable oil (I used olive oil yesterday and it was better IMO)
1 tbsp soy sauce
3 tbsp chardonnay, bourbon or scotch (I used SB)
1/2 tsp ground ginger
1 tbsp brown sugar
freshly gound black pepper, to taste
2 lb salmon filet (I used fresh wild Copper River)
1/2 tsp lemon juice

Reserve the lemon juice; blend other ingredients and set aside.
Place salmon in a shallow dish, add marinade and turn to coat. Cover and let sit for 20 minutes.
Preheat plank on the grill directly over the fire with the grill cover closed until the cedar begins to crackle; open grill, turn plank over and place salmon on toasted side of plank skin-side down. Close grill lid and cook for 8-10 minutes (check at 8 minutes... try flaking salmon with a fork).

While cooking salmon, transfer marinade to a sauce pan and simmer until reduced by half. Remove from heat and add lemon juice.

Remove salmon from grill and brush with sauce; serve.

Planks are available on the Web at www.chinookplanks.com. The package of 4 was $15.99.

As usual, I cooked over live oak coals.

Dee-lightful! Wouldn't do it any other way.