Having Copper River Salmon

Always a little tough, Copper River Salmon is good (we had our first of the year last week) but pairings can be tricky. My wife insists on white so I tend to go with Pinot Gris or unoaked Chards though a lighter styled PN always intrigues me.

"Joseph Coulter" wrote .......

Just last night, we enjoyed salmon (pan fried sans oil for crispy skin).

While I prefer wild salmon caught in the South Island in February (introduced to New Zealand in 1901 Quinnat salmon (chinook / king salmon) and are now found in most larger rivers of the east coast of the South Island), this was sea farmed King Salmon from Marlborough.

While the other diners were hesitant at first, I insisted on a light Pinot Noir - the match was perfect.

I'd opt for the red.

st.helier

How are you preparing it, Bill? Are you grilling/smoking it? If so, a higher acidity Pinot would work fine, as would a good rosé (Ian Hoare and I had a fantastic rosé/grilled salmon pairing in New Zealand last year). If you're baking, broiling or poaching it, I'd opt for a richer white wine: Chardonnay (not Chablis, though), Chenin Blanc, Riesling or a bigger Grüner Veltliner (Pinot Gris would work, too, though I am not a big fan of the grape).

Mark Lipton

I simply grilled the Salmon. Copper River Salmon has a ton of natural fat so I opened a bottle of 2007 Ramey Hyde Chardonnay and a bottle of

2009 Dom. Serene Yamhill Oregon Pinot Noir. I prefered the Chardonnay although both worked well. The natural acidity and deep citrus flavors of the Ramey was a better match for me. Thanks for the suggestions. The Salmon was delicious.

As I've stated here in the past, I'm not particularly a fan of Pinot Noir and salmon, so I'm with you on the Chardonnay. Does the Ramey Chardonnay show much oak? I haven't had many California Chardonnays in recent years.

Mark Lipton

Very little new oak just subtle hints Mark. I have been a fan of David Ramey's wines for a long time and I think he might be making some of the best Chardonnay in California today. He spent a fair amount of time training in Burgundy and his wines are reflective of that.

Thanks, Bill. Speaking of salmon and white wine, I did a gentle smoke of a wild-caught sockeye fillet tonight and opened a bottle of the 2011 Navarro Pinot Blanc with it, a fantastic combination as it happened.

Mark Lipton

Funny I just recieved a "care" package from my SIL who is an attorney in Santa Rosa working for a firm that represents winey clients in Napa/ Sonoma that had a bottle of the 2012 Navarro Pinot Blanc. Wasn't sure what to expect as I haven't had a bottle of Navarro.

Lucky you! Yes, it was the '12. I think that Navarro is doing great things with white wines up in the Anderson Valley, but I'll be interested to hear what you think.

Mark Lipton

I'm drinking it this weekend with fresh pea and shrimp risotto. I will report back.

higher acidity Pinot would work fine, as would a good ros� (Ian Ho are

white wine

That's usually my plan- if grilled I drink Pinot Noir or Gamay (or rose if hot out). But if no Maillard reaction (warm poached salmon) then big white for me. But best solution is of course Bi!!'s- one of each!

f hot out). But if no Maillard reaction (warm poached salmon) then big whit e for me. But best solution is of course Bi!!'s- one of each!

We always go with one of each. All Oregon Pinots are different as well depe nding on the district. I think Domaine Serene is Dundee Hills which is a mu ch denser Pinot. I like Amity AVA with Salmon.

so, a > higher acidity Pinot would work fine, as would a good ros (Ian Hoa re

if hot out). But if no Maillard reaction (warm poached salmon) then big wh ite for me. But best solution is of course Bi!!'s- one of each!

pending on the district. I think Domaine Serene is Dundee Hills which is a much denser Pinot. I like Amity AVA with Salmon.

It's funny how our senses get de-sensitized. I've been drinking a lot of Central Coast and Sonoma Pinots recently (Roar, Failla, LWC, Talbott) so the Serene seemed lean, mineral driven and slightly more acidic and certainly "lighter" than the California version. I actually chose the Domaine Serene because I felt that the higher acidity would cut through the fatty aspect of the fish. To me, Cooper River salmon is extremely fatty and rich and I thought California PN would be too fruity and soft.

If so, a > higher acidity Pinot would work fine, as would a good ros (Ian H oare

se if hot out). But if no Maillard reaction (warm poached salmon) then big white for me. But best solution is of course Bi!!'s- one of each!

depending on the district. I think Domaine Serene is Dundee Hills which is a much denser Pinot. I like Amity AVA with Salmon.

Well, we went with Bethel Heights Chardonnay and Cristom 2007 Pinot Noir. T he chardonnay is crisp with apples and good acidity. The Pinot was just a m arvelous example of Oregon Pinot Noir with slight sour cherries and cranber ries with lots of acidity that cut through the fat. Maybe it's just hard to go wrong with Copper River Salmon. Grilled one whole fish for 6 people.

 If so, a > higher acidity Pinot would work fine, as would a good ros (Ia n Hoare

rose if hot out). But if no Maillard reaction (warm poached salmon) then bi g white for me. But best solution is of course Bi!!'s- one of each!

l depending on the district. I think Domaine Serene is Dundee Hills which i s a much denser Pinot. I like Amity AVA with Salmon.

The chardonnay is crisp with apples and good acidity. The Pinot was just a marvelous example of Oregon Pinot Noir with slight sour cherries and cranb erries with lots of acidity that cut through the fat. Maybe it's just hard to go wrong with Copper River Salmon. Grilled one whole fish for 6 people.

I really love Copper River Salmon. I no longer buy farm raised salmon for a number of reasons.

I'm with you, Bill. I no longer buy Atlantic salmon because it's mostly all farmed. There's nothing particularly unique about Copper River salmon, however, beyond a really strong marketing campaign. It's a good example of sockeye, but to my tastes King (Chinook) salmon, which has a slightly earlier run in Alaska, is a superior fish (not that I'll turn up my nose at Sockeye, mind you). Coho, which has the latest run, can also be quite fine. To me, the major criterion is that it has to be wild-caught, Pacific salmon. Wild-caught Scottish and Norwegian salmon is available some places, too, but the price puts me off.

Mark Lipton

I've fished Alaska many times and have caught virtually every species of salmon, trout and char. King is probably my favorite for grilling etc. and typically sockeye is considered inferior but I will say, marketing aside, the Copper River fish sockeye seem to have a bit more fat and a smoother flavor than much of the sockeye that I've caught elsewhere. I had it again last night with a bottle of 2010 LWC Santa Lucia Pinot Noir and it was very tasty.