NV Champagne. P purpleteeth Member. Like mattach said! B ber Member. Like Irwin said, I'd urge you to reconsider white and go with a Pouilly Fume or Sancerre -- 02 0r 03, Just killer food wines. The acidity will pair nicely with the oily richness of smoked salmon. S stevebody Member. As a chef in Seattle, smoked salmon has been a daily fact of life to me for the past twelve years. Alomost everybody drinks Pinot with it and, for a long time, I accepted that pairing as an article of faith.
But finally, in , I started to get bored with the combo, not to mention that the sky-rocketing price of the OR Pinots - along with the long-ago-skyrocketed price of Burgundy - made finding a good wine a problem if the patrons weren't able or willing to part with a couple hundred bucks for just their wines.
Three other chef friends and I started a series of evening tastings of red wines that we all thought would offer the acidity, flavor range, and adaptability of Pinot and the results were astounding. Negroamaro is a quirky indigenous Italian red grape that carries some of the flavors of white wines - the caramel, melon, and apricot end of the spectrum - along with red fruits like raspberry and cranberry and cherry. It's light in body, like a Pinot, and can be nearly as complex. We found that Sangiovese, in appellations like Romagna and Molise worked like gangbusters.
Tempranillo, made in the older, lighter Rioja style, was amazing: it's bitter notes played off the fat in the fish in luscious harmony. Barbera worked beautifully, especially the cheaper ones, oddly. And Gaglioppo gave an quirky, interesting counterpoint to the nuttiness and smoke. Single-fermented Valpolicellas like the Masi Serego Allegheri Classico and the Allegrini Classico were some of the best wines of all, playing the wonderful blend of candied fruit flavors off the smokiness and fat like a little symphony.
Even certain Beaujolais - most notably the Morgons of Thevenet, Breton and LaPierre - were real eye-openers, framing the textures of the fish in that lovely, chalky, minerally context flawlessly. Pinot, though I don't like it much personally, is a wonderful food wine.
But the current love affair, egged on by "Sideways" and WS, is pushing Pinot toward the same ubiquitous, knee-jerk acceptance as the all-purpose food wine that Chardonnay has assumed for year as the habitual choice of white drinkers.
Neither makes much sense and encourages us to stop exploring and finding new delights. Your statement precludes acceptance of it for people who do like Pinot Noir. W waldothewino Member. Stevebody, I'm already a big fan of yours and I've read just this post. I think the smoke precludes the need for minerality in the wine. So, if you do choose a pinot, maybe you go with a less traditional example, like the Argyle. I love the notion of pairing SS with Tempranillo and Barbera, especially.
I'm also thinking of a particular Carmenere from S. America that I now want to try with SS. I always love to find a chef who knows his wines. It's actually a rarity in my part of the country Oklahoma.
Welcome Waldo! I agree that people can have too much of a knee-jerk reaction to pairings, either due to opinion about a grape or due to classic food pairing combinations. And I'm sure that you found many wines that paired very well many of your pairings -- Beaujolais, old, lighter style Tempranillo, Valpolicella -- all make intuitive sense to me. But I think, as a chef, you approached this question of pairing differently than I would.
Baujolais, Valpolicella, inexpensive Barbera, can all be good, and I drink all of them on a somewhat regular basis esp the Barbera. And the wine you mention as the winner sounds really interesting, and I'd love to try it. But, I think part of this is a question of which wines, when at their best, pair well with salmon -- which is a very different question than "what makes the salmon taste good?
My point is that, while there are exceptions in your list, most of the wines you mention as good pairings are decidedly NOT great wines. They have a cap as to how good they can be.
The better the Barbera, the worse the pairing. The adage that only white wines can accompany fish stems from the fact that tannins in red wine compete too brutally with the oils in fish. However, some lighter body reds are acceptable, such as Beaujolais or Valpolicella Rio Albo.
While Bordeaux Cabernet Sauvignon is too harsh a juxtaposition, Merlot has the flexibility to pair with salmon. Alsatian wine connoisseurs have long paired medium dry and rieslings with their smoked salmon, steering clear of the sweeter ones.
The slightly oily Gewrztraminer is more of an acquired taste, but a consistent hit in the Alsace region. Where salmon is not served with lemon, for example in pasta or with scrambled eggs, opt for a white Burgundy such as Chablis or Meursault for its perceptibly buttery flavor, or a dry Australian Semillon.
If serving salmon as part of a seafood platter including shrimp and crab, a sweeter Muscadet is acceptable, or a Chenin Blanc from the Loire for its honeyed flavor and apricot or peach notes. Description Oily fish may distort the flavor of wine. Look for a cool climate wine with high acidity that cuts through the fat. A crispy Chablis unoaked Chardonnay matches well the oiliness of smoked Salmon. Bubbles are always a good choice! About Salmon Salmon is rich in Omega-3 fatty acids, therefore suggested in healthy diets, times per week.
Wild Salmon is more expansive, the color is more orange than pink, and the meat is more savoury. The wine choice depends on the Preparation Method and Sauce. Bubbles are always a pleasure.
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