When James Laube came back from his recent trip to Alaska, he had plenty of fish tales to share. Lucky for me, they ended with the news that some of the salmon and halibut he caught was waiting in the freezer.
I cooked the salmon that very night, with a simple preparation that involved a hot oven, and just a little bit of olive oil, salt and pepper. With that, I served some wild brown rice and fava beans I grew over the winter, which I shucked, shelled and froze so I could enjoy them until next year’s crop.
The salmon was amazing—some of the best I’ve ever had—very tender and tasty. With such a simple preparation, I wanted a light and refreshing wine to complement the pure flavors. I went with the Voss Sauvignon Blanc Napa Valley 2008, which had a wonderful core of lime, green apple and melon flavors, and a flash of vibrant acidity. It was a terrific match, and really contributed to the meal, pairing especially well with the fava beans. I gave it 90 points, non-blind.
WineSpectator.com members: Read the original blind-tasting review for Voss Sauvignon Blanc Napa Valley 2008 (89, $21).
• Plus, get our quick list of Top Values among California Sauvignon Blanc.
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