I really liked the first vintage of Cadaretta’s SBS, so when the 2008 showed up, I decided to try it paired with a tasty dinner. This pairing really worked!

Cadaretta is a Washington winery that I wrote about earlier in the year, and their SBS is a delicious Sauvignon Blanc-Semillon blend that manages to be crisp, bright and silky all at once. The Cadaretta 2008 Sauvignon Blanc Semillon SBS Columbia Valley ($23) offers intense dried pineapple aromas and flavors, particularly on the long finish, that mingle with clean lemon/lime citrus and juicy green pear along the way. Ready to drink now and over the next couple of years. Locate this wine online or in your area.

This roasted salmon is one of the things I cook most often. It’s a simple, no-fail method, and I can sauce, garnish and pair it with a wide range of things. Here what I do:

I buy a generous 1-lb piece of skin-on Atlantic Salmon (note: the fancier Coho, etc. is best saved for another method) and slice it crosswise into 3 pieces. While the oven is preheating to 400F, I line a baking sheet with foil and season both sides of the salmon with kosher salt, freshly ground black pepper and a moderate drizzling of extra virgin olive oil. Then I roast the salmon for 15 minutes. After letting it cool on the pan for a couple of minutes, I can use a spatula to easily peel the fish off its skin and serve warm. (Stash extras in the fridge for a day or two – I love this salmon cold as much as I like it warm!)

To pair with the Cadaretta SBS, I wanted something salady and herb-spiked, so I tossed together this fresh carrot and avocado salad tossed with a kind of cilantro Chimichurri:

Recipe: Salad: Carrot & Avocado Salad with Cilantro-Onion Dressing
Serves 4 as a side salad

3/4 pound carrots, peeled, sliced lengthwise, and cut into 2″ diagonals
1 ripe avocado (not too soft)
1/2 cup finely chopped fresh cilantro
1/3 cup finely chopped white onion
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Blanch carrots in boiling salted water for about 5 minutes, until crisp-tender. Drain and stop the cooking by tossing the carrots in ice water. Drain and pat dry.

Peel and dice avocado and place in bowl with carrots.

Whisk together the cilantro, onion, oil, lemon juice, garlic, salt and pepper and pour over carrots. Toss gently but thoroughly. Taste and adjust seasoning. Serve immediately.