A Spanish Godello with Poached Salmon and Butter Beans
- Sylvia Fonalka
- Oct 12
- 6 min read
Updated: 7 days ago
👩🍳— Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting.
Castile and León, Spain own Wine Paradise
Castile and León, a large landlocked autonomous region in northwestern Spain. Think of it as Spain’s secret wine hideout, where the climate is extreme and the vineyards are perched high up on Spain's central plateau (Meseta Central). They are found along the Duero River, as if they own the place -
and indeed they do!
Here are some of the key wine regions (DOs*) in Castilla y León:
Bierzo: Located in the cooler, Atlantic-influenced northwest, this region produces elegant red wines from the Mencía grape and high-quality whites from Godello (our guy!).
Cigales: This region is famous for its rosado (rosé) and red wines made from Tempranillo and Garnacha.
Ribera del Duero: This is the VIP room of red wine, serving up only the finest Tempranillo grapes (that’s Tinto Fino or Tinto del País for the locals). It's home to Vega Sicilia, the legendary winery founded in 1864, and is considered Spain's most prestigious wine estate.
Rueda: The refreshing white wine region that produces aromatic dry whites, mainly from the Verdejo grape. It’s like the breath of fresh air after a long day—crisp, revitalizing, and perfect for sipping.
Toro: Known for its bold and robust red wines made from the local Tempranillo clone, Tinta de Toro. It’s like the bodybuilder of wines—muscular, powerful, and ready to impress...or intimidate.
and a few more....
Castile and León is a treasure trove of wines, ranging from everyday sips that won’t break the bank to highly collectible gems like those from the legendary Vega Sicilia winery.
*DOs (Denominaciones de Origen): Spain's own system that designates and protects products, such as wine, that come from a specific geographic area and are made according to strict production rules.
The Winemaker: César Marquez Pérez
Credit: Insta: cesar.marquez.perez
César Marquez Pérez is like the homegrown king of Bierzo, where his family started the Castro Ventosa winery in 1752- seriously, that’s older than most countries! They’re still running the show today, so you know he’s got some serious vineyard cred. Growing up in the vines and around the wineries, he’s absorbed more knowledge than a sponge in a wine cellar, thanks to his wise elders, including his uncle, the legendary Raúl Pérez. In 2015, César thought, “Why not start my own adventure?” So, he rolled out four wines and has since leveled up to seven! He works with six hectares of ancient vines that have been around for 80 to 120 years!
César is part of the new wave of Spanish winemakers who not only get global wine culture but also have a soft spot for their local land. He is on a mission, digging up old vines in quirky spots and turning them into unique wines that scream “terroir!” He’s got his wine lineup set up with appellation wines, village wines, and single-vineyard treasures. He’s all about organic farming and plays with techniques such as partial whole cluster fermentation, reductive winemaking. The wines he concocts? They’re not just amazing for Bierzo or Spain; they’re ready to compete with the best bottles from anywhere on the globe! It’s safe to say, César is shaking things up in the wine world in style!
Cesar Marquez 'La Salvacion' Godello, Bierzo, Spain
Bodegas y Viñedos César Márquez - Bierzo, Spain
A lively, mineral-packed white wine from the Bierzo where Godello grapes have a higher altitude than most of us!
Tasting Notes and Reviews Critics can’t get enough of this wine! Wine-Searcher has given the 2021 vintage a solid 92/100 and the 2020 vintage an impressive 94/100
Key Aromas and Flavours: Depending on the vintage, your grape adventure might include hints of white fruits like apple and pear, a splash of citrus, a drizzle of honey, and a sprinkle of herbal goodness. Plus, you get the delightful sensation of wet stones and flint. And let’s not forget the salty sea breeze or chalky finish, leaving you feeling sophisticated and a tiny bit pretentious.
Mouthfeel: This wine is as fresh and crisp, it boasts a clean finish with just the right amount of oak influence from its time spent in 500-liter French oak barrels. Some vintages might even surprise you with a rich and creamy texture.
Aging Potential: Certain vintages may be quite youthful and closed upon release, but they have the potential to develop beautifully over several years.
Food Pairings
The exciting and versatile nature of 'La Salvacion' Godello means it pairs beautifully with a range of dishes:
Fish and Shellfish: It’s practically begging to be paired with white fish, shellfish, and seafood.
White Meats and Cheese: A great companion for chicken, turkey, and goat cheese—perfect for dinner parties.
Herbaceous and Citrus Dishes: This wine plays nice with dishes full of fresh herbs or zesty citrus sauces, adding a splash of fun to your plate.
Vegetable Dishes: Whether it's asparagus with soft-boiled eggs, beetroot salad with goat cheese, or Jerusalem artichoke risotto.
So, pour yourself a glass of 'La Salvacion' Godello and let the good times roll!
Food Pairing
I chose to pair César Márquez La Salvación Godello 2022 with a rich Baked Salmon with Fennel and Butter Beans, and it turned out to be a delightful combination.
The wine's body, acidity, and flavour profile complement the salmon and creamy butter beans perfectly. This full-bodied Godello has an elegant, oily feel that balances the richness of the dish. The roasted fennel adds distinct anise and licorice flavours, while the wine presents notes of pear, peach, and citrus, creating a harmonious pairing. The 2022 vintage offers freshness and good acidity, cutting through the richness of the salmon and butter. With a saline finish and mineral notes from its vineyard soils, the wine enhances the natural brininess of the fish. Aged for 12 months in old French oak barrels, it develops subtle butter, brioche, and nutty notes, aligning beautifully with the dish’s flavours.
Baked Salmon with Fennel and Butter Beans
Serves: 4 | Prep: 10 minutes | Cook: 30 minutes
Baked salmon lounging on a bed of flamboyant fennel and butter beans, served with a splash of Godello white wine for some classy hydration. The salmon is so tender it practically melts in your mouth, while the fennel struts in with its delicate sweetness, and the butter beans act like the creamy sidekick that everyone needs.
Together, they throw a dinner party that even your taste buds will RSVP to. And let’s be honest, the Godello wine is here to ensure that all this culinary magic doesn’t go down without a refreshing sip or two—because no good meal should ever happen without a little cheer!
Ingredients:
- 4 salmon fillets (about 120 grams/ 4 ounces each) - skin or or removed
- 1 large fennel bulb, cut into quarts
- 1 can (15 ounces) butter beans (or white), drained and rinsed
- 1 tablespoons olive oil
- 1 tablespoons butter
- 1/4 cup low-sodium vegetable broth + 2 Tbsp. dry white wine (or all vegetable broth)
- Salt and pepper to taste
- 1 Tbsp. Herbs de Provence or Italian herbs
- Fresh dill or parsley for garnish (optional)
Instructions:
Start by heating a large non-stick skillet over medium heat. Add olive oil, and once it’s hot and shimmering (but not smoking), place the fish fillets in the pan. Cook for about two minutes, then carefully flip the fillets and cook for an additional two minutes on the other side.
Once done, transfer the fish to a small plate and keep warm.
Next, add the butter and the fennel pieces to the skillet and season with salt and pepper. Sauté the fennel, stirring occasionally, until it becomes caramelized and tender, which will take around five minutes.
After that, add the broth, and / or wine and the herbs. Mix until combined and the liquid begins to simmer. Then, add the beans, tossing everything together before reducing the heat to low.
Return the fish to the skillet, positioning the fillets on top of the fennel and bean mixture. Cover the pan and let it simmer on low for about eight minutes.
When you’re ready to serve, plate the dish with the fish fillet resting over the fennel and bean mixture, and sprinkle with the chopped fennel fronds.
Happy sipping and savouring!
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