I'm a newb. I admit it.

I have a salmon steaks sauteed with sorrel sauce recipe I'm rather fond of. Haven't found a good wine to go with it. The sorrel sauce is basically a little butter, a little cream, shallots and wilted sorrel.

Suggestions?

Thanks
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Welcome to the site, aphilla.

Pinot Noir should go pretty well with the salmon and with the sauce. A California Chardonnay would also be fine.

Not to disagree with the above suggestions, but the pungent herbaceous nature of the sorrel may do quite well with a Chinon.

german riesling - a nice spatlese would work well

I concur with B-O's & mattach's suggestions of a Pinot Noir or good German Riesling with salmon. Personally, I enjoy a good syrah such as a Cote Rotie or Crozes-Hermitage with salmon. I know that syrah is not a classical pairing with salmon but I enjoy it anyway.

I like a Grenache with salmon, and it'll have enough acidity to stand up to the sorrel.

Thanks for the suggestions. I had tried a couple of Chards and they didn't seem to go too well with the combo, they seemed to just get flat somehow - don't know whether it was the cream in the sauce or the sorrel.

Looks like I have about 4 different reasons to make it again! Thanks,
-a

Big Chardonnays usually stand up very well to cream sauces.

the chinon sounds like a good idea

i don't know how it would work with your sauce

but, i like big california pinot with grilled wild salmon

I wish I could find some sorrel down here

I would try a demi-sec Vouvray. Maybe a dry version would work too.

quote:

Originally posted by ArieS:
I wish I could find some sorrel down here

Cabbage is a fine substitute.

You're joking grun, right?

OK, if you're so picky use dinosaur kale blended with cucumber peel. No one will tell the difference.

I'm not picky, it's just that I don't see how cabbage could match the acidity of sorrel.
What kind of cabbage are you talking about?

You're being picky and starting to annoy me with all these sorrel questions. Come one, all it takes is some shredded cabbage and a squeeze of lemon juice, and voila, Madame, sorrel flavor. If cabbage is not green enough, add to blender cucumber peel concentrate and cabbage juice, bzzzz, bzzzzz, and you'll have your sorrel color. Thera are many other ways to obtain sorrel flavor without actual sorrel present in the dish. Crushed vitamin C sprinkled on julienne of lambs lettuce will produce simillar results. Are you going to serve it in your ristorante?

And likewise, to simulate your favorite burgundy, all you need a cheap Beaujolais, some pureed mushrooms, and a bit of potting soil, perhaps a bit of barnyard soil (the more dubious the provenance, the better) and voila!

Are you saying it cannot be done?

Which, simulating Burgundy or simulating sorrel sauce?

Actually, I was just making a little joke. Being a competent cook means not having to say you're sorry when improvising.

I am talking about Burgundy.

Ah. Piece of cake...

I can do cake. You wanna a recipe for fake sorrel cake? It will go peachy with your fake Burg.