Poached Salmon

Poached Salmon
Gavin Chanin starting his own winery, Chanin Wines, in 2004 after gaining experience in South Africa, New Zealand, and his local Santa Barbara County in California.

Gavin was named one of Forbes' “30 under 30” in Food and Wine and a “Winemaker to Watch” by the San Francisco Chronicle, quite the accolade. He has mastered his terroir where he plants Chardonnay and Pinot Noir in the hills of Santa Rita and Santa Barbara. He particularly favours old vines, and also uses the bottles as a showcase for his artwork.

What to drink with... poached salmon.

The classic pairing with poached salmon is a light to medium oaked Chardonnay. We have a great choice of them too: from classic white Burgundies, to a trio from California, two from Chile, a Kiwi and an Argentinian. If your salmon is warm and served with a Hollandaise sauce, an oaked Chardonnay will be great. If your salmon is cold, perhaps with some mayo, go for our Chablis. Choose one of our great bubbles if you’re making your salmon into fishcakes. Salmon Teriyaki will stand up to a Pinot Noir or our sherry. Salmon en Croûte will marry well with a Chenin Blanc, Chardonnay again, Verdicchio, Grenache Blanc, Albariño, rosés or our Beaujolais.

poached salmon

1 Item

per page
Set Descending Direction
  1. Chanin Santa Barbara County Pinot Noir
    Chanin Santa Barbara County Pinot Noir , 2016
    California
    Pinot Noir

    From £31.00 per bottle

1 Item

per page
Set Descending Direction