For this new pairing between gastronomy and cooperage, the spotlight is on an iconic cask: the 600-liter Ermitage demi-muid, light toast, crafted from oak sourced in the Bertranges forest.
Particularly well-suited to white wines, this oak barrel stands out for its elegance and its ability to enhance the aromatic finesse of the grape varieties. It pairs beautifully here with a dish full of freshness: a delicately seasoned salmon gravlax.
Inspired by Nordic cuisine, this starter highlights simplicity and balance of flavors. The salmon, tender and slightly sweet, rests on thin slices of crisp, tart apple drizzled with lemon juice. The dish is accompanied by a rocket salad sprinkled with cranberries and pickled onions. A touch of beetroot hummus adds both a gentle sweetness and a vibrant color to the plate.
This pairing finds a natural echo in the profile of the Ermitage Bertranges Light Toast cask, which lends wines a sense of harmony and comfort without ever overpowering them. Its delicate toasting reveals silky smoothness and a subtle freshness on the finish. It is the ideal ally for maturing a great white wine—one that respects its purity and original expression.
To accompany this dish, a Chenin Blanc from the Loire Valley is an obvious choice, particularly from Domaine Bonnigal-Bodet, AOC Amboise. The tension and minerality of the Chenin perfectly complement the tenderness of the salmon and the freshness imparted by the Ermitage oak barrel.
A pairing of perfect precision and harmony, beautifully illustrating the meeting of cooperage craftsmanship and culinary artistry.
📸: Pierre Guillot & Christophe Deschanel
