I am going to broil the salmon in light butter, garlic and lemon zest.
2007-01-03 11:20:58 · 18 answers · asked by Paprika Prince 1 in Food & Drink ➔ Cooking & Recipes
It depends on what you like. A medium bodied Pinot Noir if you like red wines, a buttery chardonnay to complrment the richness of the salmon, a sauvignon blanc or a pinot grigio to offset the salmon's richness with acidity. White zinfandel is more like an alchoholic soda than a wine.
2007-01-03 11:26:20 · answer #1 · answered by the cynical chef 4 · 1⤊ 0⤋
Pinot Gris really enhances salmon, for example, because the wine's acidity balances against the oily richness of the fish, and its broad, complex fruit flavors (reminiscent of pears, peaches and citrus) add a flavorful, slightly spicy nuance to the unmistakable taste of the salmon's flesh. Its mild aroma never intrudes.
2007-01-03 11:27:26 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Salmon has a wonderful mildly strong flavor that is complimented by a slightly spicy wine like Gewurztraminer. Available from several California producers at a moderate price. Stay away from all rose/blush type wines, they are crap.
2007-01-04 03:41:13 · answer #3 · answered by iknowtruthismine 7 · 0⤊ 0⤋
I enjoy Pinot Grigiot or Pinot Gris with Salmon. A very good, but hard to find (though inexpensive) wonderful Pinot Gris pairing with seafood is 2005 MacMurray Farms Pinot Gris. Bon appetit!
2007-01-03 12:28:20 · answer #4 · answered by EDDie 5 · 0⤊ 0⤋
Several choices. And there are no longer any silly rules. These days reds are produced to go with any fare and white can also be used with beef. Take your pick.
Chardonnay – With its ripe fruitiness, full body and creamy texture, this wine has the weight to stand up to salmon’s substantial taste but still enough acidity to offer contrast.
Pinot Gris – The fresh, citrusy fruit and clean acidity of Pinot Gris (grigio) are a nice balance to salmon’s hearty richness – acting much like a twist of lemon does with fish.
Albarino – Medium weight and crisp-edged, Albarino’s snappy, vibrant fruitiness is a bold counterpoint for the “meatiness” of salmon.
Riesling – Taking a cue from one of Germany’s traditional pairings, the natural acidity of the Riesling grape works very well with the higher fat content of salmon.
Pinot Noir – Pinot Noir and salmon (especially grilled salmon) are a classic pairing – and a perfect example of a red wine match for salmon.
Beaujolais – Beaujolais is another stunning red wine paring for salmon. This lighter-bodied red, produced from the Gamay grape, is flavorful enough to stand up to salmon’s intensity.
2007-01-03 11:30:51 · answer #5 · answered by Smurfetta 7 · 2⤊ 1⤋
White wine with fish, red wine with beef of course. Make sure the wine you choose is one you've tasted before. Don't just buy any white wine. I recommend always having two bottles of your favorite white and red wine on hand. You never know when you may need a bottle for a surprise dinner or as a gift.
2007-01-03 11:28:36 · answer #6 · answered by Anonymous · 1⤊ 1⤋
A nice white wine. No reds. Fish is a light "meat" and you need a dry, light wine. Not a heavy one, otherwise you lose the flavors of the fish with your meal.
2007-01-05 05:02:43 · answer #7 · answered by Me 2 · 0⤊ 0⤋
Chardonnay
2007-01-03 11:23:31 · answer #8 · answered by rliescheidt 2 · 1⤊ 1⤋
I'd go with a dry Reisling or Pinot Griggio
2007-01-03 11:25:03 · answer #9 · answered by sleepingliv 7 · 0⤊ 0⤋
A dry white wine...
Or a light sweeter wine such as a Reisling.
If you use a honey mustard marinade I suggest you go with the dry. And then invite me over for dinner... (;?)
2007-01-03 11:23:01 · answer #10 · answered by Anonymous · 1⤊ 1⤋