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Pairing help with grilled salmon please?

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I'm making cedar plank grilled salmon glazed with brown sugar and a somewhat spicy cracked pepper blend. I am unsure as of a side dish, but was thinking something like grilled asparagus.

I've searched a bit online and found that Chardonnay or Pinot Noir are generally good accompaniments for salmon, but I'm not much of a wine drinker so am a bit unsure as to whether or not I would like the red. Anyways, I would greatly appreciate any help and am just looking for what would go best as I don't know the first thing about wine but am trying to prepare a nice dinner.

Thanks!

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  1. I would avoid chardonnay; that's a bizarre suggestion generally speaking, but palates do vary.

    The pinot recommendation is one a very good one and I think most people would agree.

    Although, my favorite fish to pair with pinot is fresh ahi tuna.

    1. IF you're not much of a wine drinker, and are cooking for enough people that justifiies opening two bottles, go with one of each. If you're limited to one bottle, go Pinot Noir. Go California or Oregon. Tell the retailer how much you are willing to spend, that you're not much of a wine person, etc, and let him or her help you. Go to a store that has a wine reputation, so you can get good assistance.

      If you don't have that situation, here are some labels to consider that are reasonably priced: Sanford, Saintsbury, Domaine Carneros, Adelsheim, Evesham Wood.

      1. I think an off-dry riesling would be your best bet. Between the sweet and the spice, I'm thinking chard and pn would be danger-danger.
        A good solid producer is Ernst Loosen, and he produces a good many wines that are all very reasonably priced.
        If you want to spend a bit more, Trefethen makes a nice riesling that I think would do the trick.

        1. I would do a medium bodied red wine. There are many that would work fine. I'd avoid Chardonnay with that particular recipe.

          The best advice is to go to the best wine store near you - as Brad already said. You'll need to buy it someplace, might as well be the place that will give you the best advice and has an interest in getting it right.

          1. I enjoy a nice crisp Oregon Pinot Gris also. Elk Cove, King Estate or another producer.

            1. how about something like the Baumard Cremant de Loire?