My dad is smoking a brisket, a chicken, and a salmon for dinner tomorrow evening.
Which wines do you like to pair with those kinds of smoked meats?
I'm thinking Zin, maybe some Grenache? Cotes du Rhone?
Grenache and/or Syrah for the brisket and chicken, rosé for the salmon.
"Won't someone tell me what it is they all want?"
Your choices should work great. Sounds like a tasty dinner.
Dry Rose from the southern Rhone.
Smoked meats ( no sauce) are the only time I really drink Malbec, but find Malbec works very well.
I have never tried a rose with smoked salmon, but sounds like a solid match to me.
What time should I show up?
I've never heard of rose with Salmon, but it definitely sounds like a great match.
The Malbec sounds really interesting, too.
Looking forward to it!
Rothko, any time after 730... it goes without saying, anyone up to making the drive, is more than welcome!
First, throw the salmon in the trash. Then a nice Cote Rotie with some age would work for me.
I would opt for an open-knit Grenache-heavy Southern Rhone (CdP). Something like a Marcoux.
I'm not a big salmon fan (clearly) but smoked fish is one of the few times I find balanced CA Chardonnay with some oak the way to go. BUT, I'm talking well-made here: Aubert, Kistler, Peter Michael, Landmark's better offerings, Brewer-Clifton, better Hartford bottlings, Walter Hansel, some Martinellis (though that takes 'balance' to a new meaning)... you get the idea.
Rosé with the fish would also work. Like a Tavel.
"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields
With the smoked chicken and salmon, how about an Alsatian, maybe a Gewurtztraminer? While this is not true charcuterie, the Alsatians pair it with their wines. Proably something spicy with the brisket, maybe a Grenache.
Just one more sip.
All of the above sound reasonable. I had a good pairing a while back drinking Ridge Lytton Springs with a smoked seafood sampler plate (including smoked herring, salmon, abalone, mussels, etc.). I know it doesn't seem right, but the young and (relatively) restrained Zin blend went very nicely with the firm smokey flavors of the seafood.
Stay thirsty my friends.
Agree with the above. Have enjoyed Cabernet Franc or Cabernet Sauvignon based Rosé's paired with smoked salmon and experienced good results.
Ridge did a food and wine pairing last month and the '10 Geyserville with smoked meat is otherworldly. (By itself, the Geezer is too primary to really enjoy, imo.)
Zin or Shiraz
Definitely pinot noir with the salmon and a syrah (northern rhone) with the brisket and other meats.
Nostalgia isn't what it used to be.
Curious what kind of wood is being used, as well as what kind of rub(s) would the brisket, chicken & salmon be getting? To me, an apple or cherry wood smoke imparts a different taste than a mesquite. The rub too could definitely impact the proper wine pairing.
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