Another Father’s Day, another week spent scratching your head for another gift idea. Rather than defaulting to another tie he won’t wear or set of socket wrenches, think more simply. What is it that dad consistently enjoys over and over again?
Answer: A great bottle of wine and a delicious dinner.
This Father’s Day, we have come up with the perfect wine pairing for your old man. Our 2012 Gamay Noir Reserve is a bold and inviting red with hints of dark cherry, ripe berries, black pepper and chocolate. There’s no doubt that dad will savor every sip, almost as much as he enjoys the marinated asparagus and cherry barbecue salmon you pull of the grill.
At Chateau Grand Traverse, we believe in simple recipes with quality ingredients. Our Father’s Day recipe is a perfect example of that philosophy.
Serves 4 | Cook time: 20 minutes
- 4 (6 ounce) boneless salmon fillets
- 1 tablespoon salt
- 1 tablespoon ground pepper
- 1/2 cup Brownwood Farms Cherry BBQ Sauce
- 1/3 cup Chateau Grand Traverse 2012 Gamay Noir Reserve
- 1/3 cup brown sugar
- 2 bunches of asparagus
- 1 teaspoon vegetable oil
- Prep the grill: Turn on your grill to high heat. Get your grates as clean as possible to prevent the salmon from sticking. Turn the grill down to medium-high heat once it’s clean enough for cooking. For perfect grill marks, pour some vegetable oil on a paper towel and carefully apply the oil to the grates.
- Prep the asparagus: Mix equal parts brown sugar and Gamay Noir in a shallow pan or large Ziploc bag. Snap off woody ends of your fresh asparagus. Add the asparagus to your marinade, making sure all of the stalks are coated. Let sit for at least 10 minutes.
- Prep the salmon: Place your fresh salmon fillets on a plate, skin-side-down. Sprinkle fillets with salt and pepper. Now you’re ready to start grilling!
- Place the salmon flesh-side down on the grill. After about 1 minute, turn the fish 90 degrees with a pair of tongs in order to create crisscross grill marks. After another minute, flip the salmon skin side down. Brush the salmon fillets with cherry BBQ sauce.
- Drop the asparagus on the grill. Close the grill for about four minutes to lightly char the asparagus and cook the salmon through. Rotate the asparagus about halfway through. Depending on the thickness of the asparagus, skinnier asparagus may be done after 2 minutes.
- The salmon is done once it reaches an internal temperature of 145 degrees F. Experienced grillers can poke the fish to determine whether or not it is cooked all the way through. If you are unsure, lift up the middle of the fish. If it is flakey and opaque all the way through, it is done. Once you determine the fish is done, run your spatula between the skin and the flesh. You should be able to leave the skin on the grill and serve nothing but the delicious grilled salmon.
- Pick the lightly-charred asparagus off of the grill with your tongs and eloquently place several stalks around your beautiful fish. Garnish the plate with a lemon or a piece of fresh, locally-grown fruit. Politely serve your dad his home-cooked meal with a glass of our 2012 Gamay Noir Reserve.
If your father really loves wine – especially premium Michigan wine! – consider getting him a membership to the Chateau Grand Traverse Wine Club. Members receive three bottles of pre-selected wines on a quarterly basis, plus excellent wine and tasting room discounts. Sign him up for the CGT Wine Club today!