BASICS TO PAIRING WINE WITH SALMON Full-Bodied White Wines – As a general rule, rich oily fish like salmon pair wonderfully with full-bodied white wines like oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy and White Pinot Noir. However, depending on the preparation method and sauce, you can easily pair salmon with rosé or light-bodied, low-tannin red wines.on Preparation or Sauce Plain slow-roasted salmon ends up being quite soft and delicate. The more steak-like version can be a bit more mealy, flaky and dry but, for the most part, when it’s prepared properly expect the grain to be softer and somewhat mushy. Here is a good example of how to prepare salmon. Pair a plain and simple salmon with an oak-aged white wine or time-aged white wine, something with more robust Meyer lemon, nut or brûlée notes that will spice and texture the fish. On the richer side, try a Sonoma Coast or Central Coast Chardonnay from California, a Viognier from Paso Robles, an aged white Rioja from Spain, an oak-aged Trebbiano/Chardonnay from Sicily, or a Australian Chardonnay from Victoria (maybe Mornington Peninsula) or a Sémillon from Hunter Valley.

These wines will be congruent in richness and combine with the salmon and create a fuller overall taste. If you are looking for a more delicate pairing with more subtle green herbal notes to the wine, a few great choices include a Vermentino from Sardegna, a Sauvignon Blanc from the Loire Valley or a Chardonnay (Mâconnais) from Burgundy. wine gift sets free shippingThese wines will contrast the richness of the salmon and act more as a palate cleanser.wine in a bag uk Salmon with Red Winebest red wine with fish There are some red wines that can pair with rich, steak-like fish such as Salmon. Here’s the trick: find a low-tannin red wine to keep the pairing from tasting metallic. A few examples of this include the Valpolicella blend (a blend of primarily the Corvina grape), Gamay (called Beaujolais in France), Prieto Picudo (from Spain), and Lambrusco (a bubbly red from Italy).

Roasted salmon with thyme cream sauce source A very classic preparation of salmon is one that is perfectly roasted or poached and topped with something creamy, lemony and herbal. Sauces for this style include béarnaise, lemon dill cream sauce, dill and cucumber yoghurt sauce or creamy horseradish and caper sauce. The rich steak-like texture and flakiness of salmon really shines with this preparation. In this method, the skin is squeegeed dry and then the salmon is prepared on a hot skillet with vegetable oil skin side down. It will be meaty and have that perfect flaky texture. We found a delicious recipe for a crispy-skin salmon with bacon and leeks if you’d like to see how to prepare it this way. Smoked salmon and bacon club sandwich source An intense style of salmon that’s rarely just served on its own and loved at breakfast (fancy-eggs?), upon toasts (maybe with avocado), or served with bagels, cream cheese and salty capers. The trick to pairing this preparation method with wine is having a wine with enough acidity and a burst of flavor to complement the bold salty-fishy notes.

You’ll love it with a bold rosé or sparkling wine. Sesame soy glazed salmon source There are many different variations of this style, but the theme that ties them all together is the use of sweetness (be it brown sugar, pineapple juice, agave or honey) that causes the exterior to have a savory-sweet glaze. The result is a rich steak-like salmon with a hint of sweetness to the meat. A few recipes we liked included tangy teriyaki and ginger-soy glaze. Poached (steamed) salmon with tomato and rocket source One of the best renditions of salmon stew is based on a Brazilian fish stew that employs the use of tomatoes, cilantro, lime juice and a touch of coconut milk. Unlike clam chowder, salmon chowder needs extra “umph” from spices including turmeric, smoked paprika and cayenne pepper to bring the soup base to the level of richness that salmon has. While on the search for examples, we found a decent recipe that has the perfect combination of ingredients, including corn and fennel, that make a great flavor profile with salmon.

Pair Wine with Food Everyday See the advanced food & wine pairing chart to match wines with different ingredients and preparation methods. Food and Wine Pairing ChartPosted by Fiona Beckett (Google+) on April 29 2017 at 07:11 Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines. That said, it’s a rich fish, often served with cream or butter and therefore a natural candidate to pair with a medium-to-full-bodied white wine like chardonnay. Raw salmon such as salmon sashimi or tartare Try a crisp fresh white such as a gruner veltliner or a dry rosé - a surprisingly good match with salmon sashimi as I discovered here. As much about the zesty marinade as the fish itself. Torrontes from Argentina is a good pairing or - an unusual match but one I found worked well a while back - a Soave from Italy Cold poached salmon with mayonnaise or a salmon terrine

Chablis is an incredibly reliable pairing for this kind of dish but other crisp dry whites like Pinot Grigio, Albarino, Sancerre or a crisp Chenin Blanc will match well too. Warm salmon with a hollandaise or beurre blanc sauce A classic salmon dish that matches well with a good quality oak-aged (but not too oaky) Chardonnay. White burgundy would be lovely. See also this pairing of salmon with leeks and chardonnay Salmon en croute or fish pies with salmon Again likely to be rich and creamy so Chardonnay should again hit the spot or try an old vine Chenin Blanc. See also this delicious recipe for salmon in pastry with currants and ginger. Salmon fishcakes or salmon hash Chardonnay again (this is getting boring but it is the most reliable wine pairing with salmon!). But a sparkling wine like Cava - or even champagne - can be good too. Here’s where things get interesting. Because salmon is a meaty fish if you grill or char it you can pair it with a red.