Thornton Winery Toasts Easter by Madelyn Miller, the TravelLady  While most people think of chocolate when they hear the word Easter, it is also a great time to think of wine. Here are some suggested pairings from the winemaker at Thornton Winery plus a few special recipes
Maple-Pepper Glazed Salmon - 2005 Viognier
The 2005 Viognier has floral aromas with a perfume-like nose, with flavors of pear and honeysuckle on the palate, finishing with subtle oak and lingering maple nuances, which will bring the spicy maple flavors of this Salmon into an enjoyable balance on the palate.
Apricot Ginger Roast Pork Loin – 2004 Syrah
Our 2004 Syrah opens with bright red fruit and plum with hints of berry and mocha. Soft velvety tannins give this multi-layered wine a mouthcoating richness that will bring out the subtle flavors of the pork reminiscent of an end of harvest pig roast in the Southern Rhone Valley of France.
Grilled Lamb Sausage & Moroccan Cous Cous – 2005 Nebbiolo
 A "California Ripeness" in this Nebbiolo shows the unique black fruit and concentration of flavors in this well known Italian variety. With huge ripe fruit and a big structure throughout the finish, this wine will hold up nicely with the exotic flavors of this dish, showing a multi ethnic combination in true California style.
Roasted Red Wine Marinated Tri Tip – 2005 Cabernet Sauvignon
Our 2005 Cab has all the classic characteristics of the best Cabernet's. This massive wine has flavors of cherry, cassis, and black currant, with tones of dill, sage, and sweet tobacco, with superb balance and a firm, yet graceful tannin backbone. Toasted oak and vanilla flavors end this enticing experience, and will bring back the tried and true marriage of this "King of Reds" with a perfectly done slice of beef.
Fluffy Vermont Cheddar Scrambled Eggs – N.V. Brut
This Brut has all the classic aromas of toasty yeast and green apple, followed by the fine bubbly sensation filled with tropical flavors and fresh fruit on the palate. A long creamy finish will leave you looking forward to the next mouthful to dance on your palate. Can't think of a damn thing to say about this pairing!
Creme Brulee” Brioche French Toast – 2006 Moscato
The wonderful fresh fruit and lemony vanilla flavors of this Moscato, with a slight sweetness will liven up the flavors and aromas of this sweet and creamy treat. Thornton Winery Easter Recipes Maple pepper Glazed Salmon Serves 6 6 – 6 ounce Salmon Fillets
¼ cup Maple Syrup
1 Tablespoon Brown Sugar
1 Tablespoon Dijon Mustard
1 Tablespoon Cracked Black Pepper Corns
1 Tablespoon Kosher Salt
Pre-Heat oven too 375 1 – Combine Maple Syrup, Brown Sugar, Mustard and pepper in a bowl until mixed together
2 - Season Salmon Fillets with Kosher Salt, then using a pastry Brush, Apply evenly the “Maple Glaze” over the Salmon
3 – Bake @ 375 10-12 minutes until Salmon is done Organic Greens with Strawberry Dressing &Goat Cheese 12-16 Ounces Organic or Spring Mixed Baby Greens
½ cup Crumbled Mild Goat Cheese
½ cup Toasted Almond Slices
½ cup Strawberry Dressing Strawberry Dressing 1 Basket washed ripe Strawberries
1 Tablespoon Balsamic Vinegar
Juice of ½ Orange
½ cup Vegetable Oil
Salt and Pepper to Taste In a Blender Combine Strawberries Vinegar and Juice of ½ Orange purees until smoothes with motor still running slowly add vegetables until incorporated season to taste with Salt & Pepper Madelyn Miller is a travel and food writer who eagerly awaits the Easter bunny each year. Maybe she should offer him a drink? Read her stories on www.travellady.com, www.carladynews.com www.yogayaya.com, www.chocoalateatlas.com, www.cocktailatlas.com, www.coffeeatlas.com, www.teaAtlas.com | 