Welcome to our monthly blog series, Meet the Folded Hills Team, and our July 2023 edition. This is a little “get to know you” highlighting one of our fabulous team members each month. We will ask them ten questions, find out their favorite FH wine, and even get one of their favorite recipes to pair with it.
This month we are talking with Linda Schmitt, Tasting Room Lead here at Folded Hills.
FH: Hi Linda! Thanks for taking the time to chat with us for our Meet the Folded Hills Team July 2023 edition. Let’s find out a little more about you. What is something about you that most people don’t know?
LS: Most people don’t know that I have been enamored with Santa Barbara and California since a fairly young age. When I was in my young teens, I was chosen to join a national Girl Scout trip to the Central Coast to study the missions. It was my first experience with some of our landmarks…LAX, Pismo Beach, Lompoc flower fields, and the Santa Barbara Mission. Often when looking up into the hills, I wonder just where that Girl Scout camp may have been.
FH: When you were 10 years old what did you want to be when you grew up?
LS: When I was 10 years old I was certain I was going to grow up to be a medical doctor. For me, at the time, becoming a physician seemed very glamorous! However, after a few experiences flying, the thought of seeing the world as a flight attendant stole the glamour prize. In the end, I had the best of both worlds working in the global medical products industry.
FH: What was “high school” Linda up to?
LS: When I was in high school, I was a cheerleader….and college too! I was so flexible back then!
FH: When did you first get into wine?
LS: I first got into wine in my late 20s when I experienced Napa for the first time. It was an instant connection. I knew I wanted to learn so much more about wine and the world’s wine-growing regions through travel, especially to Europe. When I later changed career focus, I finally had the time to study wine and open my eyes to all of the history and beauty wine has to offer.
FH: What is a place you would love to visit?
LS: Someday, I would like to go to the wine-growing regions in far Northeast Italy. The collective region known as the Tre Venezie is bordered by the Alps to the north and is home to some very beautiful and compelling white wines – reds too, but pour me a glass of Friulano, please!
FH: What is something that you wish you were good at?
LS: I wish I was good at playing the piano. I was absolutely certain that I could master the art of playing, so I gifted myself a baby grand when I finished graduate school. Of course, I imagined that once I finished school, I would have so much extra time to learn to play! Unfortunately, that was not the case. I still enjoy my piano as a furniture piece and love to listen to any talented visitor who will indulge me with a few notes.
FH: Where is your favorite place to be?
LS: My favorite place to be is relaxing in my backyard enjoying the view.
FH: If you could have dinner with anyone, dead or alive, who would it be and why?
LS: Coco Chanel. She went from living a childhood as an orphan to the success of an accomplished businesswoman. She lived by her own rules, creating fashion free of constraints leading to elegant timeless designs. And, Coco had a thirst for Champagne as she so passionately shared in her famous quote, “I only drink Champagne on two occasions, when I am in love and when I am not.”.
FH: What do you enjoy doing in your free time?
LS: I like to cook. Food prep is therapeutic when you can take your time and enjoy the task.
FH: Last but not least, what is your favorite Folded Hills wine, and can you share a recipe that you love to pair with it?
LS: My favorite FH wine is our 2020 Estate Grenache. Brimming with fragrant aromatics of blood orange and berries with hints of dry herbs and sweet tobacco on the palate, this wine is always my “go to” with grilled salmon. The umami present in the miso marinade works so well with the wine.
Thank you Linda. That sounds like a delicious pairing!
Stay tuned for next month’s Meet the Folded Hills Team – Ten Questions Monthly Blog Series post. Any guesses who it could be? Who would you love to hear from?
‘Till next time! Hope to see you soon.
Linda’s Favorite Pairing Recipe –
Grilled Miso Salmon
6 Servings
Pair with 2020 Estate Grenache
Ingredients:
1– 1 ½ lbs whole salmon filet (or individual pieces)
olive oil for brushing
salt to taste
Ingredients for marinade:
1 ½ tbsp olive oil
1 ½ tbsp toasted sesame oil
¼ cup mirin – or sub 2 tbsp honey and 2 tbsp water
3 tbsp miso paste
1 tsp soy sauce
2 tbsp brown sugar
1 tbsp fresh ginger, finely minced or grated
1 tbsp garlic, finely minced or grated
Directions:
- Preheat grill to Medium (325F-350F).
- If using skin-on salmon, pat skin side dry, brush with olive oil, and season with salt. Place on parchment-lined sheet pan, skin down.
- Whisk marinade ingredients until smooth in small bowl. Brush liberally over salmon, saving the rest for basting while grilling. You can refrigerate this overnight for more flavor.
- Grease grill well. Carefully place the whole salmon over grill. Feel free to add grillable veggies. Cover for 5 min and check.
- If using a whole filet, do not flip, just continue cooking covered until internal temp at the thickest part reaches 125-130 (Medium). The inside should be flakey, with a slight translucency in the middle.
- Remove salmon filet using 2 metal spatulas, place it on a platter, and serve immediately.
- If grilling individual pieces, place skin side down first, grill for 5 min or until skin is crispy, turn over, and cook for just a few more minutes, until internal temp reaches 125-130F.
Click on the image below to download a printable copy of Linda’s Favorite Grilled Miso Salmon recipe.
