DOMAINE THIERRY MOTHE PETIT CHABLIS

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Cerignola olives marinated in garlic rosemary olive oil

Ensure the bottle of RACINES 'SAINTE ROSE' Pinot Noir is chilled to the appropriate serving temperature of around 55°F (13°C) before serving.

Carefully remove the cork or twist off the cap of the Pinot Noir bottle to preserve the wine's quality.

Pour the wine into a wine glass, filling it to about one-third full to allow the wine to breathe.

Preheat your grill to medium-high heat. Season the salmon fillets with salt, black pepper, and a drizzle of olive oil.

Place the salmon fillets on the grill skin-side down. Grill for 6-8 minutes. Flip carefully and grill for another 4-6 minutes until cooked through.

While the salmon is grilling, wash and trim the asparagus. Toss with olive oil, salt, and black pepper.

Add the asparagus to the grill during the last 5 minutes of cooking the salmon. Grill until tender and slightly charred.

Once the salmon and asparagus are cooked, place them on a plate and serve with lemon wedges to squeeze over the top.

Make RACINES 'SAINTE ROSE' Pinot Noir Recipe in just 30m. Sta. Rita Hills '19.