Fresh, wild caught salmon is in season! We picked four great salmon entrees from our Recipes and asked our Wine Buyer, Mark, to give us some pairing suggestions.
1. Salmon Filets with Country Herb Crust
Rive Sud varietals made with 100% Pinot Noir grapes are a delicious accompaniment to this baked salmon dish with a nutty pecan crust. The vineyard is located at the base of the Pyrenees Mountains in the South of France, where there is red clay soil and cool air. Mark recommends serving these wines slightly chilled to bring out the fruit:
- Rive Sud Pinot Noir is macerated and fermented under temperature-controlled conditions in stainless steel tanks. Its soft velvety texture caresses the palate, with cherry and raspberry flavors that last nicely in the mouth.
- Rive Sud Pinot Noir Rose is made with the same hand-picked grapes, but undergoes a short fermentation at a cool temperature. It has a fragrant nose of berries and shows a sustained concentration of red fruits with a fresh finish.
Keep reading for more salmon recipes and pairings!
2. Grilled Salmon with Herbed Tartar Sauce
This recipe is ideal for a summer dinner party. An unoaked Chardonnay or Rose best showcases its fresh flavors:
- Macon-Villages Cave De Lugny is a golden-tinted unaoaked Chardonnay made from a blend of different terroirs. With citrus, white flowers and honey, it has a flattering, fresh, gourmand palate.
- Louis Bouillot Perle d’Aurore Rose Brut is made with a pneumatic pressing and short maceration on the skins. It is then fermented for at least 24 months in the methode traditionnelle to impart maximum aromas. It has fine bubbles and a light moss, developing blackcurrant and strawberry fruity notes.
3. Baked Salmon with Tarragon Chive Cream Sauce
The rich sauce prepared with this salmon calls for an “old school” Chardonnay. Mark also suggests trying a dry sake with this recipe:
- Frank Family Vineyards Napa Valley Chardonnay is a quintessential Napa Chardonnay and a benchmark on many San Francisco seafood restaurants’ wine lists. It opens with aromas of baked apple pie, pear, vanilla, caramel, orange blossom, quince and hazelnut. Rich and fresh on the palate, it exhibits a smooth and creamy mouthfeel with a long finish.
- Mu Sake Junmai Daiginjo is an award-winning sake with licorice undertones produced during natural fermentation that complement tarragon. Its aroma is not cloying, leaving a smooth, light and refreshing taste.
4. Salmon & Pineapple with Gingered Teriyaki Sauce
This salmon recipe has Asian flair and bright flavor from fresh ginger, pineapple and cilantro. Try a crisp Sauvignon Blanc, or another sake:
- Morgan Sauvignon Blanc is made from grapes grown in Monterey County, where the cool climate allows for slow, gentle ripening. Six months of aging in French oak barrels lightly accents the bright acidity and adds an elegant texture. Expect aromas of orange blossom, apricot and mint with lively refreshing notes of plum, lime and pear.
- Kurosawa Junmai Kimoto is a go-to pairing for the sweetness of a teriyaki dinner. It boasts a natural Kimoto flavor, which is full-bodied and earthy yet light and exquisitely balanced. Serve it chilled to bring out its rich qualities.