Two Great Wine and Food Pairings from Highfield Estate

Breaking the rules with salmon

 


Sometimes, a wine and food pairing takes you by surprise even though it fits into the general rules of food and wine pairing.

Consider salmon, which seems to be paired almost exclusively with Pinot Noir these days. Are these pairings always well thought out, or are they simply there to assert the street cred of the pairer? In this case, he’s breaking the cardinal rule, man!

“I’m so bad I’m drinking red wine with my fish.”

Yes, salmon and Pinot can often work wonderfully, but would you prefer to stick to the rules? You know, white wine with fish, high acid with fat and the like?

Salmon image via Shutterstock
Who out there thought of salmon and Sauvignon Blanc? Be honest. I certainly didn’t. Maybe that’s because I’m getting lazy or maybe it’s because I have fallen for that trap of seeking the esoteric when pairing wine and food for the shock value, as well as for the pairing value. No matter what the reason, salmon and Sauvignon Blanc surprised me when the two upcoming recipes came across my desk.

These are two simple preparations that both use Regal Salmon. This must be some New Zealand specialty, but I’ve been advised that any high quality salmon will do. The recipes came from our friends at Highfield Estate, producers of wonderful Sauvignon Blancs, which are obviously the suggested pairing for these recipes. I think that sounds great, particularly if you can catch one of the last days of summer and enjoy either of these great dishes while dining al fresco.

These recipes are presented in their original format, which includes metric measurements. To make things easy for everyone, I’ve made some conversions below.

600 grams = 1lb 5 ounces
200 grams = 7 ounces
100 grams = 3.5 ounces
100 ml = 3.4 fluid ounces

Get The Recipes Here


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Comments

  • I really don't think pairing Sauvignon Blanc with Salmon is thinking THAT outside the box...look at the photo and it shows a slice of lemon on the plate and many sommeliers might say that having Sauv Blanc with a dish is like serving having a squeeze of citrus on your dish (more grapefruit than lemon but citrus never the less) Of course for weight maybe a Chardonnay or Viognier might please some diners or if the fish was served with a spicy sauce (whether spicy Mexican, Thai, Chinese or Indian) than maybe a semi-dry white or a sparkling wine might be a good choice...

    Aug 31, 2012 at 10:44 AM


  • Snooth User: snoman
    229582 203

    Couldn't get the recipe link to work.

    Aug 31, 2012 at 4:31 PM


  • Snooth User: snoman
    229582 203

    Sorry, disregard prior post...problem self-corrected. Thanks for the recipes!

    Aug 31, 2012 at 4:38 PM


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