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Wine, Food, Farms, and Finds

Good food and wine sustain us best when produced with care and shared with friends.

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juillet, 2020

sustainable label


Sustainability isn’t just a buzzword in California’s wine country. It’s a broadly shared vision. Did you know that more than 90% of California wine is produced in a Certified California Sustainable Winery? Each winery’s path to sustainability is unique because each business faces different challenges, but the commitment to improve is widespread and deep rooted. Click here to learn what individual wineries are doing to operate more sustainably.

The Pour

Which Wine?

You don’t have to agonize over the right bottle for this salmon dinner. You can hardly go wrong. A light- to medium-bodied red wine with moderate tannin (think California Pinot Noir or Merlot) works, thanks to the heightened flavors contributed by pan-searing. But a bright, citrusy Sauvignon Blanc makes a lot of sense, too—like adding a squeeze of lemon to the fish. And don’t rule out a California Chardonnay. Its rounded, mineral notes match the lushness of salmon and the milky sweetness of fresh corn—a complementary pairing rather than a contrast.

Meet the Grapes: Explore more wine pairings

The Recipe

Côtelettes d’épaule de porc grillées accompagnée d’une salade de chou et nectarine

Wild-caught California salmon is one of the culinary highlights of summer in the Golden State. A fresh corn salad with a Mexican accent is the perfect complement and would be just as compatible with halibut fillets, scallops or shrimp.

Wine suggestion: California Pinot Noir or California Sauvignon Blanc

pan seared salmon



  • 2 large poblano or Anaheim chilies 
  • 2 ears yellow corn, husked 
  • 1 cup (40 g) very coarsely chopped cilantro 
  • ½ small red onion, chopped 
  • 2 tablespoons extra virgin olive oil 
  • Juice of 3 limes, or more to taste 
  • 1 large avocado, ripe but firm, diced 
  • 3 ounces (2/3 cup/85 g) coarsely crumbled queso fresco 
  • Kosher or sea salt 
  • 1 serrano chili, finely minced (optional) 
  •  4 six-ounce (175 g) skin-on salmon fillets 
  • 2 tablespoons olive oil 
  • Lime wedges for serving 

Serves 6


Wine Institute is an association of California wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state. Wine Institute works to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities. For information please contact