TN: '96 Burgundy

[Randy Caparoso]

Ditto again, Van. No way would I have a Chard of any type from anywhere with salmon (except if poached in Chard, or served withthe lightest, dill nuanced cream emulsion). But own knee-jerk response to salmon -- even if undercooked -- is Pinot Noir (light, easy and spicy), and your secret herbs and spices sound just about right. If it's around a pool on a hot day, a vin gris from Pinot Noir.

But here's another idea: have you tried the Pinot Gris from across the Rhine River in Baden, Germany? The Heger Pinot Gris -- bone dry, minerally, floral, fainlty musky, but crisp and light as a feather (typical of good German wine) -- is an ideal wine for these types of herb/spiced up salmon. If it's to be Riesling, my preference is a Mosel or Kabinett, or a Pfalz or Rheingau Halbtrocken (I like less sugar to go with the lightness and crispness). Lots of ideas I can taste already!