Wine Cellar Articles

Posted on Mar 17, 2016

Wine Cellar Experts: Our story begins...

Happy St. Patrick’s Day from Wine Cellar Experts. Our story begins with you, vines, and the wine. It goes without saying we feel extremely "lucky" and grateful to provide a service that brings the best of the best in world class wine cellars. Because of you, Wine Cellar Experts has a story to share. A cause for celebration! In this month’s blog post, we are excited to share our video presentation which showcases WCE unique designs and handcrafted creations. These beautiful cellars are shipped nationwide and include various styles from old world to traditional to contemporary. And to that...we say “cheers to you!”

P. S. After the video, scroll down to view "Rick’s Pick’s” - this months recipe and wine suggestion. We hope your taste buds feel “lucky" after trying them!

Video Presentation


Richard's favorite food recipes and suggested wines.

Ricks_Picks_Food.jpg #

"This is by far one of the best wine pairing seafood items for me personally. Wild King Salmon & Pinot Noir. "-Richard Benson

Tropical Teriyaki Salmon

There a several recipes to use with this dish, however the best is simple and supports the Pinot Noir pairing. The tropical teriyaki is introduced as a drizzle element over the grilled filets topped with sesame seeds.

Meiomi Pinot Noir / Vintage 2014 Notes

A rich garnet color with a ruby edge, the wine opens to reveal lifted fruit aromas along with toasty oak notes. The well-integrated oak provides structure and depth seldom seen in Pinot Noir.

Wild Caught King Salmon, if fresh, should not be smothered in any sauce. This recipe intends to allow Salmon the starring role with its grilled presentation. Drizzled with Tropical Teriyaki Sauce plays nicely with the Meiomi Pinot Noir which in itself is bold enough to play back and frolic in this pairing.Cheers, RB


  • 2 tablespoons sesame oil
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
  • 1 minced garlic
  • 4 (6 ounce) salmon filets
  • 4 tablespoons “Mikee Tropical Teriyaki Sauce”
  • 1 tablespoon sesame seeds


1.Mix sesame oil, olive oil, lemon juice, soy sauce, brown sugar and garlic powder in a medium bowl.

2.Portion salmon filets and remove skin (if necessary). Toss filet portions in oil marinade. Place filets on cutting board for 5 minutes prior to grilling. Discard leftover marinade.

3.Place salmon filets (presentation side down) onto grill (medium high) and sear the presentation side for 4-5 minutes depending on filet size & heat. Turn, and grill until fish is opaque and flakes easily, about 2-3 more minutes. Plate immediately over spring mix greens or your favorite base and drizzle Tropical Teriyaki Sauce on a diagonal over presentation side. Finish with toasted sesame seeds and serve.