Looking for a wine to match with some food. - Tilted Forum Project Discussion Community

Dilbert1234567 · 05-13-2006, 12:21 PM

Here’s what I’ve got cooking, salmon, pan fried in a bit of butter and olive oil, dressed with balsamic vinegar, brown sugar and lemon juice; and then a salad with a very tangy and vinegary raspberry vinaigrette (not sweet), sweet candied nuts to cut the vinegar and some White sturgeon.

Does any one know a wine that would match well with this, I’ve thought about a pinot grigio, but I’m not sure if that will stand against the sharp vinegar of the raspberry vinaigrette and hold well with the sweet tang of the sauce for the salmon.

Help please.

snowy · 05-13-2006, 12:28 PM

Here's an article for you (not sure if your salmon is wild or farmed, but the article is still good!):

Quote:

Banish faux-orange fish from your refrigerator and get ready for wild salmon season. With flesh the color of ripe peaches and a luxurious, mouth-filling texture, fresh salmon has intense flavor that's unmatched. Preparation can range from poaching to grilling, but the wine choices remain the same: creamy yet crisp whites and delicate, juicy reds. Chardonnay has the body to standup to salmon's opulence, but make sure it's one crafted with restraint: Look for vivacious versions with bright fruit flavors and a mere kiss of oak. Another white that sings with salmon is Pinot Blanc. Part of the family that includes Pinot Noir and Pinot Gris, Pinot Blanc sports fleshy fullness with nutty complexity. For red drinkers, Pinot Noir is the answer. Besides being the hottest red variety around, Pinot's light tannins, high acidity, and red-berry fruit flavors make for an ideal marriage with salmon. Prepare your pan or fire up the grill and get wild.

From: http://www.epicurious.com/drinking/wine/wtdn/may/3

Perhaps that will give you some ideas!

maleficent · 05-13-2006, 01:20 PM

I've never had the mindset that white wine is for chicken and fish and red wine is for beef...

Salmon isn't overly delicate and can stand up to a heartier wine, I wouldn't serve a burgandy with it -- but since you've got the balsamic vinegar in there, as well as butter... you really want something to stand up tot he flavors) BUT PLease no Merlot... thunderbird has more flavor.

I'd probably look at a pinot noir... This is a pretty good description of the wine... and it ranges anywhere from 7 dollars a bottle (for stuff that's good) to over 50... the cheap stuff is just as agood as the expensive stuff.
http://www.winepros.org/wine101/grap...iles/pinot.htm

Sangiovese is also another nice red that's just starting to get some attention that would go well with salmon
http://winepros.org/wine101/grape_pr...iovese.htm#top

If your partial to a white wine - then i'd go with a Pinot Gris or Pinot Grigio - which is the white wine cousin of Pinot Noir... it 's a light and refreshing wine it's a little delicate (but doesn't have the awful aftertastes that most chardonneys do) and may not hold up to the balsamic vinegar and butter flavors - but it won't overpower them or conflict iwth them...
http://www.winepros.org/wine101/grap...pinot_gris.htm

best bet- ask the professional working in the wine shop... or if they sell wine int he supermarket, like they do here in hell, there are usually tasting notes near each varietal -- the tasting notes will give you the aromas and bouquets -- just kind of use your imagination as to whether it would go well with your meal...

Elphaba · 05-13-2006, 02:03 PM

I am a minimalist in cooking salmon (alder plank with a bit of dill and lemon) so the dry white wines are a good compliment. You are introducing bold flavors so I think you might prefer the pinot noir. Better yet, why not have one of each? (Yes, I am a wine slut).

What does it take to get an invitation to dinner?

snowy · 05-13-2006, 02:17 PM

Quote:

Originally Posted by Elphaba

(Yes, I am a wine slut).

Same goes, haha. The other day I went to Trader Joes and bought 5 bottles of wine, all different...

Dilbert1234567 · 05-13-2006, 02:54 PM

Quote:

Originally Posted by Elphaba

What does it take to get an invitation to dinner?

You driving down from Washington to central coast of Cali, to the land of cows and fog..

Quote:

Originally Posted by onesnowyowl

The other day I went to Trader Joes and bought 5 bottles of wine, all different...

I went to trader Joes today, I got some 2 buck chuck chardonnays for cooking (only good for cooking imho) but when I asked for advice on this dish, they had nothing good to say, basically, "Uh... that’s fish right... uh... white wine... yeah that’s right white wine, maybe a ‘chArd O nay’ did I say that right?" I guess I got the new guy.

I have a co worker, who works at peachy cannon winery (http://www.peachycanyon.com/).

It sounds like the pinot noir is the way to go. Thanks to Onesnowyowl, Elphaba and Maleficent, and to anyone else that adds to this. Btw I think we need a tilted wines forum, or maybe tilted booze to widen the category.

Elphaba · 05-13-2006, 03:14 PM

I was spoiled by living 30 minutes from Napa. Moving to Texas was a huge shock when I asked what wine was being served to a "Flo" type waitress. In the thickest Texas accent she said, "welllll, we hav yeor rad, yeor whait, and yeor pank". I asked for a gin and tonic.

maleficent · 05-13-2006, 04:04 PM

Quote:

Originally Posted by Dilbert1234567

I went to trader Joes today, I got some 2 buck chuck chardonnays for cooking (only good for cooking imho).

Before you cook with it - drink it- if you won't drink it out of the glass -don't even think about cooking with it - cooking concentrates the flavor of the wine and if it's bad to begin with -- cooking it makes it worse...

Dilbert1234567 · 05-13-2006, 09:23 PM

Quote:

Originally Posted by maleficent

Before you cook with it - drink it- if you won't drink it out of the glass -don't even think about cooking with it - cooking concentrates the flavor of the wine and if it's bad to begin with -- cooking it makes it worse...

Yeah I know that rule, it's not that it's bad tasting, but it’s not really all that impressive, I sometimes have a glass when I cook, unless I’m opening something nice for dinner; when its concentrated in the food, it's really good. Basically, I have the money to buy some nice wines, but not enough cash to cook with fancy wines, so it’s a happy medium. I've gone through 4 bottles in the past 3 days for cooking alone, $8 instead of $80.

05-13-2006, 12:21 PM	#1 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	Looking for a wine to match with some food. Here’s what I’ve got cooking, salmon, pan fried in a bit of butter and olive oil, dressed with balsamic vinegar, brown sugar and lemon juice; and then a salad with a very tangy and vinegary raspberry vinaigrette (not sweet), sweet candied nuts to cut the vinegar and some White sturgeon. Does any one know a wine that would match well with this, I’ve thought about a pinot grigio, but I’m not sure if that will stand against the sharp vinegar of the raspberry vinaigrette and hold well with the sweet tang of the sauce for the salmon. Help please. __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen

05-13-2006, 01:20 PM	#3 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	I've never had the mindset that white wine is for chicken and fish and red wine is for beef... Salmon isn't overly delicate and can stand up to a heartier wine, I wouldn't serve a burgandy with it -- but since you've got the balsamic vinegar in there, as well as butter... you really want something to stand up tot he flavors) BUT PLease no Merlot... thunderbird has more flavor. I'd probably look at a pinot noir... This is a pretty good description of the wine... and it ranges anywhere from 7 dollars a bottle (for stuff that's good) to over 50... the cheap stuff is just as agood as the expensive stuff. http://www.winepros.org/wine101/grap...iles/pinot.htm Sangiovese is also another nice red that's just starting to get some attention that would go well with salmon http://winepros.org/wine101/grape_pr...iovese.htm#top If your partial to a white wine - then i'd go with a Pinot Gris or Pinot Grigio - which is the white wine cousin of Pinot Noir... it 's a light and refreshing wine it's a little delicate (but doesn't have the awful aftertastes that most chardonneys do) and may not hold up to the balsamic vinegar and butter flavors - but it won't overpower them or conflict iwth them... http://www.winepros.org/wine101/grap...pinot_gris.htm best bet- ask the professional working in the wine shop... or if they sell wine int he supermarket, like they do here in hell, there are usually tasting notes near each varietal -- the tasting notes will give you the aromas and bouquets -- just kind of use your imagination as to whether it would go well with your meal... __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

05-13-2006, 02:03 PM	#4 (permalink)
Elphaba Deja Moo Location: Olympic Peninsula, WA	I am a minimalist in cooking salmon (alder plank with a bit of dill and lemon) so the dry white wines are a good compliment. You are introducing bold flavors so I think you might prefer the pinot noir. Better yet, why not have one of each? (Yes, I am a wine slut). What does it take to get an invitation to dinner?

05-13-2006, 03:14 PM	#7 (permalink)
Elphaba Deja Moo Location: Olympic Peninsula, WA	I was spoiled by living 30 minutes from Napa. Moving to Texas was a huge shock when I asked what wine was being served to a "Flo" type waitress. In the thickest Texas accent she said, "welllll, we hav yeor rad, yeor whait, and yeor pank". I asked for a gin and tonic.