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Jun 14, 2007 11:04 AM

What wine with this salmon dish?

Ginger kissed sautéed Chilean salmon on gingered black Thai rice with a vegetable blend of boc choy, shitake mushrooms, sweet bell peppers and a soy sake glaze.

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  1. Here's a site fthat'll help you.

    Weir Cooking in the City: Top Ten Classic Pairings

    1. Sauvignon Blanc with goat cheese.

    2. Cabernets and Bordeaux with beef.

    3. Fruitier wines like Riesling or Gewürztraminer with Asian dishes.

    4. Pinot Noirs with turkey, chicken, duck, pheasant, and just about everything.

    5. Pinot Noir, Red Burgundy, or Chardonnay with grilled salmon and other fatty fish.

    6. Pinot Gris or Pinot Grigio with lighter dishes like shrimp, scallops, and salads.

    7. Chardonnay with roast chicken or sautéed fish.

    8. Zinfandel with grilled or barbecued dishes.

    9. Sparkling wine with smoked salmon-and-caviar pizza.

    10. Champagne with salty foods.

    1 Reply
    1. re: dcrockett

      Those are great general guidelines but in this case the other ingredients in the dish influence the choice of wine. Often, the sauce for a dish or other ingredients in the dish will provide the key to the pairing more than the main ingredient in a dish.

      Is the salmon grilled? If not, I'd suggest Viognier, or a German Riesling. If so, then a Pinot Noir.

    2. Austrian white...Gruner Veltliner...crisp, low alcohol and light with citus overtones...perfect with the spice profile...

      2 Replies
      1. re: jungleboy

        Alaska salmon goes well with chardonnay, but I don't know much about Chilean salmon. With Asian flavors, I lean towards a sauvignon blanc, or a riesling if it's spicy. The Austrian white sounds great.

        1. re: jungleboy

          "Gruner Veltliner...crisp, low alcohol and light with citus overtones...perfect with the spice profile..."


          Edit: Though not always low alcohol. At a recent tasting of 2005 Austrian GVs and Rieslings, nearly all were 13% or over.

        2. A good riesling will address all those competing flavours very nicely. Typical for current tastes, you will probably want a dry style riesling (honestly, I'd avoid Aussies... I think that it's the heat), from Niagara in Canada, or kabinetts from Germany. In winter at a dinner party I served salmon poached in Thai broth with an Auslese riesling, which by itself is unfashionably sweet, but in combination with the ginger, soy, and shitake was very nice indeed. I hope that this helps.

          1. Rose Champagne

            Oregon Pinot Noir or lighter bodied Russian River Valle or Sonoma Coast

            Or, if you wanted a white, I'd reccomend a good Scheurebe Spatlese from the Pfalz in Germany. Perhaps a Riesling.

            1. Thanks I've chosen a Nuits Saint Georges, Les Lavieres, Charles de Valliere, 1992