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+--- Thread: Salmon in parchment (/thread-182.html)
- drewski - 12-03-2001
Hello,
I am preparing a baked salmon recipe that calls for leeks, white wine, olive oil and parsely wrapped in parchment paper. It's a very light flavor. Side dish is a rather flavorful(but not spicy) ratatoulie. Would a Pinot Noir be appropriate here? Is Chardonnay always a no-no with salmon?
BTW, I have a bottle of 1998 Los Arbolitos Pinot Gris(Argentina) that was given to me as a gift. Any comments on this wine?
Thank you--I'm very new at this!
- Bucko - 12-03-2001
I would serve a crisp Pinot Gris with the dish myself.
- Innkeeper - 12-03-2001
Hi Drewski, and welcome to the Wine Board. If you are really a newby, you are a very perceptive one. The pinot noir would be best with the salmon. The chardonnay would definitely not be a good idea. Most American Chardonnay is exposed to a lot of oak, and does not go well with any seafood except possibly a rich fish like stripped bass lathered with a creamy sauce. It does go well with butter lathered roast chicken.
Your pinot gris would make a nice apertif. Serve it with some kind of appropriate brushetta.