Sous Vide Salmon and Wine from 4.0 Cellars

**What I’m Drinking (and Eating) Tonight**

Wow! Pardon the exclamation, but it’s been a great night. I tried my hand again at cooking Sous Vide. This time it was salmon, vacuum sealed and left to set at 140 F for 40 minutes in my water bath on stove. My set-up is the poor man’s way to do it that calls for constant watching and a throwing in a few ice cubes into the water when it starts to get too hot. But yet, it works.

Secondly, my wife bought me a flame thrower that is actually called a “culinary torch”. So when my salmon steaks came out of the sous vide water bath and were plated, I gave them a quick few seconds of high intensity flame, and voila, they were just right.

But alas, again, I forgot to take a photo of the final product. This is precisely why I’m not a food blogger. It calls for stopping the process before the creation enters my mouth. I think that I’ll stick to wine blogging.

The final step was the wine, or as I should say, wines.

It was a 4.0 Cellars night with the leftovers of our Brennan Vineyards 2011 Lily, a white Rhone blend of Roussanne, Viognier and “white” Grenache, followed with a splash (or two) of Lost Oak Winery Blanc Du Bois. Both were light, fresh, aromatic and crisp.

So much for my live blogging. I hope you enjoy it half as much as I did. Or, perhaps more appropriately, I hope that that you will enjoy the experience for yourself.

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Love to taste, talk and tweet about Texas wines and where they are in the global scheme for wines. After all that's the only way they will reach the full potential.