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Ok, I would like some opinions please.

If you are serving salmon (broiled/grilled/baked) or battered cod fish, what red wine would you serve.
How about a shrimp and pasta dish that has garlic/oliveoil/orgegano/parley/onions ?

My hubby and I never drink red with fish, but we want to be adverturesome and try a red with fish? Any suggestions? Thanks
Original Post
Shrimp and pasta with garlic and oil is much easier. Along with fish like Flounder I could and have had a lighter, fruit forward (probably burgundy or Oregon) pinot noir (I'd avoid a big cali one) or beaujolais with those ingredients.

I wouldn't do anything more white than a rose' for the first dish. Salmon is a red wine killer.
Salmon is easy - Pinot Noir.

The others beg for a white with high acidity to cut through the fat, IMO. How about I meet you half way and recommend a rose champagne with the other two - half bottle of de Venoge might be fun? If you had to go red, maybe a Valpolicella for the shrimp pasta - light tannins, simple fruit forward nose and high acidity might work.

I personally can't shake the thought of a Kilkenny or Caffrey's Cream Ale with my fish and chips, though.
quote:
Hunter, what do you like with Salmon, my wife and I love it and normally have a mild oaked chard or white CdP. They go well, but wonder if something is better?


I eat Salmon pretty often, so honestly I have had almost every kind of white. Low oaked chardonnays, Sauv Blanc, Pinot Gris and Champagne/Sparklers. A lot depends on the ingredients for me.

I also don't get that hung up on pairings for most meals, aside from the obvious clashings. A good wine is a good wine for me and the dish won't make a wine you don't like into something you do. Just my opinion.
quote:
The others beg for a white with high acidity to cut through the fat


I disagree with your reasoning, otherwise you'd never want to have a red with cheese and ribeyes.

Frankly, I'd choose Pinot Noir from Oregon or Burgundy with the Shrimp and Salmon if I was going to use a red. Grilling the Salmon would be the best bet though with the pairing.

For the battered Cod, I can't think of a good red. I'd prefer a white with any fried fish.
I also agree with the Grenache & salmon pairing. I particularly like it if the salmon is grilled. I have a spice rub recipe (paprika, chili powder, cumin, salt, cinnamon, ground red pepper) that I make often to use on salmon when I grill it. It pairs nicely with a Spanish Grenache or a nice Spanish Jumilla blend. Also, a peppery CdR, Gigondas, or Vacqueyras works for me with this preparation.
quote:
Originally posted by Chilepepper:
Frankly, I'd choose Pinot Noir from Oregon or Burgundy with the Shrimp and Salmon if I was going to use a red. Grilling the Salmon would be the best bet though with the pairing.
I'd prefer a white with any fried fish.

Chile hits the mark on this one IMO.
Salmon and Oregon Pinot Noir. A match made in heaven.
quote:
Originally posted by khmark7:
I forgot to mention that I always grill salmon as well, but I don't use chili powder! A little lemon pepper and old bay does the trick.

khmark7,

This is a bit of a thread drift here but I was also really skeptical of using chili powder on salmon when I saw this recipe in Joy of Cooking. I tried it and it is now one of my favorites. I posted the recipe here a while back but here it is again:

Grilled Salmon with a Chili Spice Rub

The recipe makes enough spice mixture for several dinners. Keep in an airtight container and use it with chicken, beef lamb, or pork as well as salmon.

Stir together in a small nonstick skillet:
¼ Cup sweet paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground red pepper (cayenne)

Heat, stirring occasionally, over medium heat for 2 minutes. Remove from heat. Pat 2 tablespoons of the spice mixture over the flesh side of:

One 2½ pound salmon filet

Drizzle over the top 1 ½ tablespoons olive oil. (I often don’t put the oil on the fish at all and have never been disappointed with the results.)

The recipe says to serve with lime wedges.

The remainder of the recipe gives directions on grilling the fish. The directions are for using a charcoal grill but I use a gas grill. I’m sure you have your own technique for grilling fish so I did not include that part of the recipe here. When I grill fish I always use one of those grilling baskets after I’ve rubbed oil on it.

-Adapted from Joy of Cooking, 1997
Well, perhaps if you want to be "adventuresome" you could get naked and rub the food on each other...but I digress.

The good news is that no matter what taboo wine and food pairing you two crazy kids try, no one is going to be harmed.

In that vein, it's time to take your experience over the top and open several bottles of several types of wine and see what YOUR palates think!

Maybe you'll like a fruit forward modern style zin with that pasta. Maybe a very woody cab with your plank cooked salmon! You'll never be sure if you listen to us tell you what to do.

Be sure you close the blinds first. Wink

While you're having this culinary adventure, try cooking the same dish with and without garlic/onion and see how the food and wine play off of each other just by eliminating an ingredient.

I'm thinking the next wave of food and wine pairing will be the potential negative effect that onion and garlic have on wine tasting.
Pinot Noir is de rigueur for salmon, and for good reason, but try a Grenache. Last time we served salmon, we served Tres Picos Garnacha with it. By itself, a nice enough wine, but it really shone against the salmon. It has a bit more acidity than Pinot to cut through the unctuousity of the salmon. A good Rhone Grenache/Syrah blend will have the same effect.
I love hearing about the boldness of putting tuna with primitivo. Excellent. It's boring to be stuck in a box and told that red wine doesn't go with fish. One never knows until they try and isn't that what food and wine pairings are all about - adventure!

Ummm...if red wine doesn't go with fish, then why are you pushing pinot and I am assuming you're not talking pinot gris? Don't knock it until you've tried it, but hey - - it's your limited palate.
Last edited by walla2winewoman
quote:
Originally posted by wine+art:


Copper River Salmon plus Pinot, only a couple of months away. Big Grin


Ahh, yes, Copper River Sockeye season is my favorite (with Pinot, of course). Yummmm.

I think red vs. white with salmon depends on what your salmon is. If it's the farm-raised Atlantic kind, then there's not much salmon flavor there, and a lighter white would be more appropriate. If it's wild-caught red salmon, then a New World Pinot is right on. I tend to prefer the Oregonians or a more moderate RR valley Pinot, rather than one of those huge Central Coast Pinots (save that for dessert!). I have also done well with big Cali Chardonnays paired with Salmon.

A few years back, I had an oakey Alexander Valley Silver Oak Cab that paired surprisingly well with a platter of smoked seafood (everything from abalone to herring).
quote:
Originally posted by Redhawk:
quote:
Originally posted by wine+art:
Copper River Salmon plus Pinot, only a couple of months away. Big Grin

Ahh, yes, Copper River Sockeye season is my favorite (with Pinot, of course). Yummmm.

I've had an itch for Copper River season for months now!

Redhawk-
Staying around Grand Blanc I'm not so far from your neck of the woods. We could open some Oregon Pinot Noir over Copper River Salmon soon. It might work well. Smile

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