Need help

[Drew]

Moochiebean, the only one I've sampled is the 1999-CH ST MICHELLE CABERNET CANOE RIDGE which I enjoyed very much.

Drew

[moochiebean]

yes .. I've had it before as well. I enjoyed it too.
I always seem to stay with the red .. not too sure why .. actually, I do know why. I haven't tried many white wines that I like. Could anyone suggest a white that has a smooth finish like some of the reds I choose? I like a wine with alot of fullness and body.. but I don't like very dry. The price range that I would be interested in would be from $65 to $30. I like salmon and eat it often .. but need alot of direction in white wine.


[This message has been edited by moochiebean (edited 05-15-2003).]

[winoweenie]

Being the resident espert on SWs' I'd suggest you try to find a 99 Swan Pinot Noir, or a Sanford , Or Villa Mt. Eden Pinot, ALL of which are killer accompainments to the Salmon of cherce. WW [img]http://www.wines.com/ubb2/wink.gif[/img]

[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.