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Wine to go with salmon tartare

s
Steve_K Mar 31, 2010 02:39 PM

I'm looking for a good wine to match with salmon tartare, pickled cucumber salad and creme fraiche.

I'd been considering a nice brut Champagne, possibly Roederer Brut Premier, or an Alsatian Riesling?

  1. s
    Steve_K Apr 16, 2010 07:05 AM

    For closure, I served it with Roederer Brut Vintage and it was well received.

    1. w
      whiner Apr 2, 2010 09:11 PM

      Champagne

      1. Bill Hunt Apr 2, 2010 07:43 PM

        Though not usually a fan of Pinot Gris/Grigio, the King Estates Reserve (important) comes immediately to my mind.

        Nothing against the bubbles, as that is my go-to, but wanted to offer an alternative.

        Enjoy,

        Hunt

        1. s
          Steve_K Apr 2, 2010 06:39 AM

          Thanks for the replies, the only reasonable rosé champagne I have had recently was from Forget Brimont but it was quite fruity, going against Carswell's advice,

          Perhaps a blanc de blancs?

          1 Reply
          1. re: Steve_K
            b
            Brad Ballinger Apr 2, 2010 07:43 AM

            If you want to get granular... Blanc de Noirs or a blend. But Blanc de Blancs will do the job just fine. Depending on the intensity of the pickled flavor of your salad, whatever you pick will have a hard time fighting all that acid.

          2. b
            Brad Ballinger Apr 1, 2010 01:49 PM

            Both styles of wine you are considering will work. If it was me...bubbles!

            1. maria lorraine Mar 31, 2010 07:51 PM

              I'd opt for Rosé bubbly.

              Here are some previous threads:
              Pairing for Tuna Tartare?
              http://chowhound.chow.com/topics/689841

              Which cheese with rosé Champagne?
              http://chowhound.chow.com/topics/669450#5204507

              Vintage blanc de blanc- what to eat?
              http://chowhound.chow.com/topics/355300#2137765

              Champagne tasting approaching what do the winos have to say about pairings...?
              http://chowhound.chow.com/topics/3470...

              But certainly some still wines would work as well.

              1. carswell Mar 31, 2010 03:16 PM

                I usually opt for a minerally Sauvignon Blanc from the Loire or a bone dry Riesling from Alsace. You want to avoid residual sugar and pronounced fruitiness.

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