A light Nordic pairing with our Esprit des Vestiges Côtes du Rhône Blanc

By Nolwenn Quiot-Ducarre

Let’s head north with this fresh and elegant dish: homemade salmon gravlax served with a colourful, crunchy salad. A perfect match for our Esprit des Vestiges – AOP Côtes du Rhône Blanc, whose subtle acidity, mineral elegance and silky mouthfeel highlight the smoothness of the fish and the crisp bite of the vegetables.
A fresh, precise and effortless pairing for a light summer lunch!

🥒 The signature ingredient: gin

Often reserved for cocktails, gin takes centre stage in this recipe. It gently infuses the salmon flesh with floral and herbal notes that beautifully echo the aromas of the wine. Its delicate bitterness brings balance to the whole dish. The result? A subtle dialogue between herbs, sea and freshness.

🍴 Ingredients (serves 4):

  • 1.25 kg fresh salmon (skin-on)
  • 1 large bunch of dill
  • 1 tsp juniper berries
  • 1 glass of gin
  • 1 tbsp sugar
  • 1 tsp cumin
  • 1 raw beetroot
  • 1 cucumber
  • A handful of arugula
  • 1 tbsp sesame seeds
  • Salt, freshly ground pepper

👩‍🍳 Preparation :

  1. The gravlax: use tweezers to remove the salmon bones. Mix 3 tbsp salt, 1 tbsp sugar, cumin, crushed juniper and pepper. Add finely chopped dill. Place half of the mix in a dish, lay the salmon skin-side down, cover with the remaining mix and drizzle with gin. Wrap tightly in cling film, weigh down and refrigerate for 48 hours, turning every 12 hours. Rinse, dry, and slice thinly to serve.
  2. The salad: peel and thinly slice the beetroot and cucumber. Mix with arugula and sesame seeds. Dress with a light vinaigrette (olive oil, lemon juice, salt, pepper). Serve chilled, with rye bread.

🍷 Wine pairing

This delicate and fresh dish calls for a structured and mineral white wine. Esprit des Vestiges, with its notes of white flowers, zest and wet stone, enhances both the silkiness of the salmon and the crunch of the salad. Serve at 10–12°C to preserve its aromatic finesse and fresh tension.

“A refined, serene pairing that speaks of nature and time.”

Bon appétit !

Nolwenn Quiot-Ducarre

Assistante marketing