It’s a furnace outside, so we’ve added a flight of white and rosé wines to the tasting menu. It has been extremely popular, especially our newest rosé, the 2021 Blanc Du Franc. It’s crisp and clean – just what is needed to refresh the palate! So, the Blanc Du Franc, made from Cabernet Franc grapes, is my inspiration for the July food pairing.
Cabernet Franc History
Cabernet Franc is one of the oldest cultivated grape varieties in the world. It’s believed to have originated in Southwest France along the Spanish border. In the 17th century, Cardinal Richelieu took cuttings of the vine to the Loire Valley. Along the way, Cab Franc parented Cabernet Sauvignon, Merlot, and Carménère. Today, it is one of the most prominent vines in the region.
Cabernet Franc Grapes
Cab Franc is a thin-skinned grape that grows well in a wide range of climates. It’s seldom made into a varietal, though. Most often, Cab Franc is blended with Cabernet Sauvignon, Merlot and small amounts of Petit Verdot or Malbec to make a Bordeaux blend. (Side Notes: Our Allamar is a Bordeaux blend. AND we will introduce each of these five wines as varietals this fall!)
Cab Franc wines are noted for their grassy and herbal aromas and flavors. The grapes have the same compound, pyrazine, found in bell pepper and jalapenos, so expect traces of these flavors in a Cab Franc wine.
Processing the Blanc Du Franc
The 2021 Blanc Du Franc is sourced form Cooper Vineyard in the Texas High Plains. The fruit is hand harvested and whole-cluster pressed. How does this process affect the wine? The pulp has more skin contact, making the wine darker than most rosés. The added contact with the skin, seeds, and stems (which contribute to tannins in red wine), also makes this rosé dryer.
The 2021 Westcave Blanc Du Franc
This exceptional vintage of Blanc Du Franc is a beautiful ballet-slipper pink. The nose offers aromas of persimmon, watermelon, and fresh strawberries. The palate showcases strawberry jam, cranberries, ruby red grapefruit, along with hints of bell pepper and herbs. It’s refreshingly tangy with an extended chalky finish.
The Recipe – Salmon Cakes
Salmon is considered a superfood. It has beneficial fats and loads of vitamins that contribute to a healthy heart, brain, skin, and eyesight. After extensive sampling of the Blanc, I knew salmon would be a great pairing. But I wanted something other than filets. After a brief search, I landed on Salmon cakes. The base of this recipe is from Ina Garten, the Barefoot Contessa. Of course, I added a few tweaks…and wine.
Salmon Cakes
Yields: 4 servings
Prep Time: 45 min
Cook Time: 45 min, combined
1 lb fresh salmon
6 T butter, divided
3/4 c Westcave Blanc Du Franc, divided
4 T minced garlic, divided
2 T olive oil
3/4 c diced red onion
1 1/2 c diced celery
3/4 c diced red bell pepper
1/2 c diced yellow bell pepper
1/4 c chopped fresh parsley
2 T capers
1 t hot sauce
1 T Worcestershire sauce
1 T Old Bay crab boil
2 t Creole Seasoning
3/4 c bread crumbs
1/2 c mayonnaise
2 t Dijon mustard
1 egg, lightly beaten
1/2 t salt
1/2 t black pepper
-
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicon baking mat. Place the salmon, skin side down, on the pan.
- Melt 4 tablespoons butter. Add 1/2 cup wine and 2 tablespoons garlic. Stir. Pour the sauce over the salmon. Then season the salmon with salt and pepper. Bake for 15 – 20 minutes, until just cooked. Remove from oven and cool.
- While the salmon cooks, heat the remaining butter and oil in a skillet. Add onions, celery, peppers, and capers. Lightly sweat the mixture for about 8 minutes. Remove from heat and add the remaining wine. Cool.
- Stir parsley, hot sauce, Worcestershire, crab boil, creole seasoning, salt, and pepper into the vegetable mixture.
- Flake the salmon in a large bowl. Add mayonnaise, mustard, egg, and remaining wine. Add the vegetable mixture and mix well. Cover and chill for 30 min.
- Make 8 equal balls and shape into cakes. Heat remaining butter and olive oil in a large skillet over medium heat. Fry four cakes at a time, 3-4 minutes on each side. Drain on paper towels. Keep warm in a low oven. Serve hot.
NOTES
- You can use canned salmon. However, from personal experience, the flavor is not as rich, the texture is mushy, and you will waste a lot of time picking out bones.
- There are a LOT of vegetables in the recipe. Believe me, use them all! I used about half the first time I made the cakes. They weren’t as flavorful.
- Also, don’t overcook the vegetables. They add a nice, crunchy texture to the cakes.
- The recipe takes a long time to prep. To save time, I bake the salmon a day or two in advance when I am already have the oven on. Refrigerate the salmon in a sealed container. This helps the flavors meld, AND you don’t have to wait the 30 minutes for the salmon mixture to chill.
- If you do let the salmon mixture chill, it’s the right amount of time to enjoy a glass of Blanc Du Franc!
- I often serve salmon with fresh mango salsa. (Don’t forget to add a splash of Blanc to the salsa!). The spicy sweetness of the condiment pairs well with the salmon and the Blanc Du Franc.
- For this dinner, I made a bed couscous. I added a couple tablespoons of orange juice to the water. While flaking it, I stirred in some of the salsa. Yummy! You may want to heat the couscous up a little before serving it with the salmon cakes.
