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+--- Thread: Wine for Salmon (/thread-197.html)
- Timone25 - 05-14-2002
Can anyone advise me on what type of wines I can use with a main course of baked salmon wild rice and steamed vegetables?
[This message has been edited by Timone25 (edited 05-14-2002).]
- Innkeeper - 05-14-2002
Hi Timone, and welcome to the Wine Board. My favorite with this dish is a light pinot noir. The easiest for you to get ahold of would be a Negotiant Bourgogne such as Joseph Drouhin's Laforet. A Cru Beaujolais such as a 2000 Fleurie would also work.
- Bucko - 05-14-2002
Agree strongly with the light Pinot Noir. Don't get a bruiser Syrah wannabe. Check with your local wine shop for advice.
- Timone25 - 05-15-2002
Thanks for your help, will look for your suggestions.
- vinman - 05-15-2002
Great suggestions!
Baked salmon, not grilled, and wild rice suggests Oregon Pinot Gris (as opposed to my favorite light Pinot Noir, takes care.) A popular choice might be Bridgeview '99, or if there is availability, a Belle Pente 2000 Reserve, or a Bergstrom 2000. Another fun wine that partners well with baked salmon is '99 St. Innocent Pinot Blanc, Freedom Hill Vineyard, but it is expensive. Of course, the Minnesota wild rice is cooked in chicken broth, and bits 'n pieces of very light seasonings...and white wine!
- Innkeeper - 05-16-2002
Vinski, how many Oregon PGs do you think are available in Belgium?
- mrdutton - 05-16-2002
Probably not many, IK! But maybe a pinot grigio would be available in Belgium......?
It, in my humble opinion, might be a decent alternative to the red choices. Although I would choose the reds first and the white second.
- vinman - 05-16-2002
Boy did I miss Belgium! Thanks for being so gentle. Will do better next time!