While recently tasting through a bunch of Michel Gassier's most recent releases with The Wine Syndicate at Vancouver's Homer Street Cafe & Bar, I particularly enjoyed the hell outta this Château de Nages 2015 ButiNages Costières de Nîmes Blanc. A combo of Grenache Blanc and Roussanne, it was fermented naturally in stainless steel, which keeps it bright and buoyant with white peach, lemon curd and a good crunch of green table grapes. This kind of blend can certainly be made in a much weightier style, perhaps with some oak treatment as well, but I found myself awfully charmed by how this particular version is so light-on-its-feet, allowing its juicy acidity to provide a nice lift. You still get some of that lovely beeswax-y texture often accompanying whites from the Rhône, but here it's without any heaviness or drag.
Sure, it's more traditional to go the Pinot route with salmon, but I was totally impressed by how well the wine hit Chef Tret Jordan's (kick-ass) salmon with quinoa, pickled fennel, lemon, caper & yogurt. All the freshness, everywhere! (Incidentally, Gassier's Viognier is on Homer Street's wine list, and it's also a lively, delicious drop.)
Next time you're throwing some salmon on the barbecue ('tis the season, after all), ensure you have a bottle of this chilling in the fridge. In Vancouver, you can track it down at Marquis Wine Cellars, and other private stores...