Originally posted by jorgerunfrombulls: 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?
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.
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.
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.
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.
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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