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HOME WINES & VINEYARDS2007 Bouchaine Pinot Meunier, Estate Vineyard, Napa Valley-Carneros

2007 Bouchaine Pinot Meunier, Estate Vineyard, Napa Valley-Carneros

The 2007 vintage of this limited production wine was recommended in Forbes Magazine (May 2009 issue) and on Forbes.com (4/2/09) as one of only a handful of pure Pinot Meunier bottlings (Meunier is usually blended into Champagne or sparkling wine). A Bacchus Club favorite, less than 250 cases available and this wine ALWAYS SELLS OUT.

Pinot Meunier is the ballerina of red wine grape varieties--dainty in structure yet simply beautiful and enticing. It has been used traditionally in the making of Champagne and sparkling wines and is rarely found as its own bottling of wine, sparkling or otherwise. A cousin of the Pinot Noir grape, Pinot Meunier’s high tone fruit flavors and floral aromatics highlight the loveliness that you would find in bright, elegantly balanced Pinot Noirs.

From recent plantings on our estate, Bouchaine's Pinot Meunier is a unique expression of this intriguing varietal. The vineyard site of rolling hills with gravelly soil is set in a cool microclimate that's perfect for growing this cool climate grape. When walking by a Pinot Meunier vineyard, you will notice that the leaves appear to be dusted with a thin layer of flour and upon closer examination, you can see and feel the soft, downy fibers that naturally grow on the Meunier leaf backs.

"Working with Pinot Meunier reminds me of a day spent in a rose garden--glorious in color and heady in floral aromatics," says Winemaker Michael Richmond, who jumped at the chance to work with Bouchaine's small panting of Pinot Meunier. "I often get carried away in attempts to describe this wine’s ethereal nature, but simply put, Pinot Meunier showcases and highlights Pinot Noir’s prettiness in all its delightful glory." (About 250 cases produced).

Bouchaine Pinot Meunier would pair wonderfully with Grilled Wild Salmon with Fennel, Pancetta, and Fresh Horseradish Salad (see recipe below).

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This Grilled Wild Salmon with Fennel, Pancetta, and Horseradish Salad will bring out the pretty fruit, faint smoke, and hint of earthiness of Bouchaine Bacchus Collection Pinot Meunier.

From the Chef, “Prepared horseradish is not an acceptable substitute in this pairing with the Pinot Meunier. The fresh horseradish should play an earthy background role. Taste the fresh grated horseradish, and if too “hot,” adjust by reducing the quantity called for in the recipe.”

Grilled Wild Salmon with Fennel, Pancetta, and Horseradish Salad

6 pieces 4-5oz wild salmon (skin on)
2 medium sized bulbs of fennel
¼ pound pancetta, cut into cubes
1 tbsp fresh lemon juice
1 shallot, chopped
1 tbsp chopped chervil
¼ cup whole chervil leaves
1 tbsp grated fresh horseradish root
Sea salt to taste
¼ cup extra virgin olive oil

Salad
Trim fennel of tops and any brown areas. With a sharp knife, cut fennel bulbs in half and slice very thinly. Place in bowl.

Place a sauté pan over medium heat and add pancetta. Cook 4-5 minutes or until pancetta is crispy and lightly brown. Drain off fat and add to fennel in bowl.

In a blender, puree lemon juice, shallot, chopped chervil, and horseradish. With machine running, carefully drizzle in olive oil. Season with pinch of sea salt. Pour over fennel and pancetta, add whole chervil leaves, and season with salt to taste.

Salmon
Season salmon pieces lightly with salt and pepper. Rub lightly with olive oil and let salmon remain at room temperature while starting the grill or barbeque.

Clean and oil grill surface and place salmon over fire, skin side down. Cook 6-8 minutes until skin is crisp. Turn over and cook 2 minutes. Remove salmon and let rest. Place salmon on serving plates and spoon fennel salad over the top. Enjoy with Bouchaine Pinot Meunier!

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Serves 6

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