quote:Originally posted by Board-O:
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.
Agree with the above. Have enjoyed Cabernet Franc or Cabernet Sauvignon based Rosé's paired with smoked salmon and experienced good results.