Salmon & Pinot Noir

One of eight recipes that coax the best from the bottle

Sam Gugino

From the Sep 30, 2010, issue

Thierry Rautureau grew up on a farm in France's Loire Valley, then embarked on a working culinary tour of Europe and California. He landed at Rover's in Seattle in 1987, where he combined local produce with classical technique. Today he also runs Luc, a bistro named for his father. Choosing a wine to drink with the richness of Thierry Rautureau's wild salmon tournedos recipe and the sweetness of the caramelized turnips with Pinot Noir sauce suggest a riper, New World Pinot Noir in lieu of a Burgundy.

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