I am looking for a nice white wine to serve tomorrow with fish. I am going to be making salmon. Maybe something not too dry, but also not to sweet. Probably a chardonnay or a pinot grigio. Any suggestions on what to try?
You didn't say what you're budget is. If you're doing a pinot grigio, I love Santa Margerita but I think its gotten really pricey. I agree with Chris - I'd probably do a red with Salmon, like a Pinot Noir... but I love Pinot Noirs with almost anything.
Here are some generalizations and comments about my suggestions: ---Grilled - Glaze coating or Dried herbs - Cabernet Franc (hard to locate in US), Chardonnay, Pinot Noir, Blanc de Noir ---Poached - Cream sauce - Viognier, Torrentes ---Poached - Medium herbs - Pinot Noir, Pinot Gris (aka Pinot Grigio)
Yes, there are some general rules to follow, but the bottom line is…you have to like the wine you are drinking. If you open a bottle of wine that, according to the "experts" is the perfect wine for the food and you don't like it, what's the point? You then need to struggle through the meal forcing yourself to drink a wine that you do not like or maybe pouring the wine down the drain.
My suggestions: Decide on a comfortable price range within $3. Go to a wine store that has a "reputable" and "genuinely knowledgeable" wine person to help you select wines for YOUR needs and taste.
Kenn- thanks for your input. We ended up buying a chardonnay and it went very well with the salmon. I made a glaze for the salmon and baked it in the oven. I can't for the life of me remember the name of the chardonnay we drank! ugh its killing me!
its funny you mentioned cabernet franc because we came across one a couple of week ago and it was wonderful! I do notice its not as common to find though.
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Comments: 9
I have a killer recipe for salmon if you are interested - best on the grill
Chris
---Grilled - Glaze coating or Dried herbs - Cabernet Franc (hard to locate in US), Chardonnay, Pinot Noir, Blanc de Noir
---Poached - Cream sauce - Viognier, Torrentes
---Poached - Medium herbs - Pinot Noir, Pinot Gris (aka Pinot Grigio)
Yes, there are some general rules to follow, but the bottom line is…you have to like the wine you are drinking. If you open a bottle of wine that, according to the "experts" is the perfect wine for the food and you don't like it, what's the point? You then need to struggle through the meal forcing yourself to drink a wine that you do not like or maybe pouring the wine down the drain.
My suggestions:
Decide on a comfortable price range within $3.
Go to a wine store that has a "reputable" and "genuinely knowledgeable" wine person to help you select wines for YOUR needs and taste.
Hope this helps.
its funny you mentioned cabernet franc because we came across one a couple of week ago and it was wonderful! I do notice its not as common to find though.