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+--- Thread: wine with salmon (/thread-20540.html)
- beeps_57 - 07-03-2000
Best wine for BBQ salmon?
- Bucko - 07-03-2000
Pinot Noir is my fav.
Bucko
- Innkeeper - 07-03-2000
Welcome to the Wine Board Beeps_57. Hope you mean grilled salmon, and not salmon covered with BBQ sauce. Bucko's suggestion is excellent and one of my top preferences. Sonoma Creek is a good choice and great value. A Cru Beaujolais such as Moulin A Vent by Georges Duboeuf is another great choice. Although Randy, one of our monitors, would probable shoot me for "pink, pink", I also enjoy a good quality Rose' if the fish is simply grilled or broiled and not sauced. McDowell Valley Vinyards Grenache Rose' is an excellent example.
- Thomas - 07-04-2000
BBQ sauce on salmon? Say it isn't so, but if it is, I recommend a Rose wine or maybe a sparkling Rose--cool, fruity and light to pair with spicy-sweet sauce.
If it is grilled salmon then I concur with the above.
- hotwine - 07-04-2000
If the salmon is lightly grilled in an Italian style, we like a Pinot Grigio, such as Count Placido or Tommasi.
- Bucko - 07-04-2000
BBQ can mean a host of things. I believe he/she means the charcoal grill. Coat that puppy on each side with a tarragon/butter/shallot sauce, slap it on the grill, over smoking alder wood chunks of course, and cook the desired length. Serve with an earthy Pinot Noir. If people prefer a white wine, Pinot Gris is the ticket, as Hotwine says (but then that bounder probably uses mesquite). [img]http://www.wines.com/ubb2/wink.gif[/img]
Bucko
- winoweenie - 07-04-2000
Rite On Bucko, Had some Copper River Fillets grilled with a Castalia 94 " Rochioli " and Voiula! PURRFECTO- mente,.Winoweenie
- Innkeeper - 07-04-2000
Bucko's cooking advice is fine for fillets or steaks. For a great Independence Day salmon, take a whole one, or a fore or aft half, and clean it well inside and out. Remove all scales and entrails. Fill cavity with thinly slices lemons and onions. Place in a wire grill cage. Brush skin with mild vegetable oil. Grill (covered) over a very hot fire 10 minutes per inch of thickness, turning at halfway point. Mesquite chips or chunks in the fire of course.
- hotwine - 07-04-2000
Negs, Bucko, I only use South Texas live oak. Mesquite produces too oily a smoke for my lovely bride's taste.
Gil <aka hotwine, the bounder, etc. Call me anything but late for supper>
- Thomas - 07-04-2000
Good grief! I think I shall discard the Cornish hens I am marinating for the smoker and run down to my nearest river to catch a salmon....Incidentally, smoked salmon and Willie Gluckstern's prize go well together too, especially if you prepare a fine mustard/dill sauce for topping.
[This message has been edited by foodie (edited 07-04-2000).]
- winoweenie - 07-04-2000
As my gesture of kindness this 4th , Foodie, flash freeze them suckers and I`ll pay the UPS 2nd Day and get them out of your hair. What are virtual friends For ? Winoweenie
- Wallace - 07-12-2000
Beeps might have been a touch overwhelmed by the numbers here but I have to go with Bucko, not only on the wine selection (Oregon?) but on the menu as well.