Need help

[stevebody]

In the whites, a wine with a lot of body and some pizazz is in order and I have customers all the time trying to pair up a woody, buttery chardonnay or a fume blanc with it, both of which actually, IMHO, clash with the fat and pungency of the salmon. I agree, reds like the Pinots (a vote here for the Cristom Mt. Jefferson Cuvee) and Negroamaro (Valle dell Asso, Promessa), and even a light-bodied Chianti (Fattorio di Petroio, Coltibuono Cetamura) will work.

In the whites, how about a blended wine? The Coppola Bianco, the Bonny Doon Il Pescatore, the Phelps Mistral Blanc all come to mind, along with Italians like Cottarella's "Est!Est! Est!", Celli I Croppi, and Spaniards like the Can Feixes or Basa. All have crispness to cut the fat content and flavor enough to complement the salmon.