Elliott's is pleased to showcase a collection of wines from Seven Hills Winery, one of the oldest
and most respected wineries in Walla Walla. Allow us to recommend the perfect red or white to
complement your meal.
Pinot Gris, Oregon 2007
Features aromas and flavors of citrus, spearmint and hazelnut, followed by notes of subtle oak,
spice and vanilla.
Glass . . . . . 9.
Bottle . . . . . 35.
Merlot, Columbia Valley 2006
Enjoy aromas of ripe plum and blueberry, enhanced by sweet oak tones of toffee and spice. A light note of violets complements the gentle tannins and full-fruit flavor of this 100 percent Merlot.
Glass . . . . . 13.
Bottle . . . . . 42.
Syrah, Walla Walla Valley 2006
The scent of pine gives way to aromas of smoke and black olive. Accents of black cherry, pepper and
vanilla dominate.
Glass . . . . . 13.
Bottle . . . . . 52.
Riesling, Columbia Valley 2008
Savor ripe apple, citrus and floral notes with undercurrents of natural vanilla and "minerality."
Glass . . . . . 8.
Bottle . . . . . 32
When Casey and Vicky McClellan founded Seven Hills Winery in 1988, the Walla Walla Valley was an untapped promise for vintners. Over the years, the McClellans have helped turn the region into a thriving home for world-class wines.
Using grapes from some of the finest vineyard sources in the area, Seven Hills Winery developed its
acclaimed style of restrained oak, bright acidity and pure varietal flavors. The wines have earned a
number of industry accolades-along with a reputation for exceptional value.
The McClellans are committed to enhancing the long-term health of the land and the community. They actively support biodiversity, responsible water use, restricted use of pesticides and herbicides, and composting. Seven Hills Winery is a member of Vinea, the Winegrowers' Sustainable Trust. The
McClellan Estate Vineyard and Seven Hills Vineyard-two primary sources of fruit for the winery-have
achieved Vinea/LIVE (Low Input Viticulture and Enology) certification, which includes Salmon-Safe and
IOBC (International Organisation for Biological and Integrated Control) certification
Q: Seven Hills Pinot Gris from Oregon is often described as the perfect match for salmon. Why
does this pairing work so well?
A: When I think of Pinot Gris and salmon pairings, several things immediately come to mind. First, Pinot Gris retains a natural brightness and acidity, even when fully ripe, that works beautifully with seafood of all kinds. Second, it's a naturally complex white wine, with layers of citrus, spearmint, vanilla and fresh hazelnut - playing off the more robust nature of salmon. Lastly, Seven Hills works particularly well with salmon because it's a very fresh, varietally authentic style. The fish and the wine bring out the best in each other. Our Pinot Gris is ripe and expressive with very light oak notes and a crisp finish. It adds interest, but doesn't overpower the food.
Q: Many people like red wine with salmon, and the natural choice is Pinot Noir. You make Merlot
in different styles; what do you see as the best Merlot style for salmon?
A: Salmon has enough character to stand up to medium-bodied reds. I think Merlot from Washington is an excellent choice. It has abundant fruit character, moderate tannins, and a nice brightness that finishes well with salmon. The Seven Hills style is one of balanced, new oak use, allowing our regional fruit to show through. I also think that using close to 100 percent Merlot in the blend makes a better match, as it keeps the wine softer while holding onto the fruitiness. I also think the pairings work better with younger, fresher vintages of reds.
Q: Copper River and Yukon River salmon are rich-tasting fish with a higher oil content. Would a
more full-bodied wine, such as Syrah, be a good match?
A: When done well, a Pacific Northwest Syrah can be a dynamic, enchanting companion with salmon. You need to be a little more selective in the choice of Syrah and the treatment of the fish. I tend to like the salmon strongly seared on the skin side and sauced with something that might lend a light smoky element to the dish. A sour cherry or tart berry-based reduction could work well, too. With the Syrah, look for one that tends toward a more restrained style: lower alcohol, moderate ripeness and polished tannins. The ultra-ripe styles from warmer climates would probably be too overpowering. I think our 2005 and 2006 Syrah Walla Walla Valley are the perfect examples of salmon-friendly Syrahs. I've even had these wines paired with lighter fishes than salmon, which has worked well.
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