Food & Wine Pairing with Salmon

Walk through any restaurant kitchen in the morning and you will inevitably see someone breaking down a salmon. They are smoked, baked, grilled, poached, souped, ceviche, crudo and pizza-ed. Occasionally we serve them on a bagel.
 
But what to offer for beverage suggestions?
Aside from a cup of coffee to go with the bagel, schmear and lox, there are any number of choices that can work really well with this versatile fish – a lot depends on how it is cooked and plated.
 
Salmon is a large fish, dwelling in the ocean except when it travels up fresh water rivers/streams to spawn. The part we eat is the muscle, and large fish such as this have much less connective tissue than land animals, as such there is less fat in the meat, and this means it can cook much quicker. It is also “lighter” when compared to beef and other meats. Therefore, when looking to pair with certain wines, it is important to consider what will work best with the various factors involved in the palate.
 
Important factors with salmon:

• Ocean dwelling, steak fish – can handle a lot of cooking styles
• Medium texture – it’s a little fatty, but generally lean (especially when cooked with heat) = less tannins will be best
• How is it prepared? And what else is on the plate?

 
Wine Suggestions
Salmon is a fish, and therefore the weight and fat content would almost always mean starting with something in the white wine category.
Texturally, though, it is medium in its overall weight on the palate (this may be obvious or not, but remind your guys that weight refers to the texture and feel in the mouth – not to actual pounds of fish).
Often grilled or cooked like a steak, so the smoke and char from the grill will allow it handle oak.
 
White Wines

• Chardonnay is an easy go-to. Think Napa or Sonoma, but fuller-bodied Burgundy can work very well (Meursault, Pouilly Fuisse).
• Other whites – look for medium-acid whites - Cotes du Rhone blanc will match weight to weight but with less oak; California Sauvignon Blanc – especially with some oak aging.
• For raw preps like crudo – there is citrus involved on the plate, so this has to be considered – oak is a NO-NO. Go to medium-plus acid driven whites that will pair with freshness and highlight the delicate nature. Think, Northern Italian Pinot Grigio, Oregon Pinot Gris, New Zealand Sauvignon, Chablis, Loire Chenin or Albarino could also play a role, as well.
  

Red Wines

• Red wine with fish? Yes – its not 1965, anymore.
• Being leaner in fat and texture, salmon will work well with red wine that has less tannins. The cooking style will impact the suggestion. Think Italian Merlot, Pinot Noir from Burgundy or Oregon if prepared simply. If grilled and smoky, this can handle a fuller wine with some oak – therefore, go to Russian River Valley Pinot Noir, Chianti Riserva or Rioja. A good Cotes du Rhone rouge, cool climate Syrah, or Cru Beaujolais may be great, as well.

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