Food pairing question

A dish I frequently order at one of my favorite restaurants is grilled scottish salmon with corn-meal crusted pan-fried tomatoes and a basil sauce. I am aware that tomatoes can be difficult with wine, but these tomato slices are pan-fried to the point of being very soft (in both flavor and texture). Last night, I first tried a taste of a 2002 Louis Latour Grand Ardech Chardonnay, but found it too dry for my tastes. I settled on a 2002 Chateau St. Jean Chardonnay, a pretty nice wine, but I'm wondering if anyone has a wine-pairing suggestion that might make my favorite dish even more enjoyable.

-Cherie

Reply to
cherie
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Oregon Pinot Noir is a good match for grilled Salmon but I'm not sure how it would hold up agianst the tomatoes. Bi!!

Reply to
RV WRLee
Reply to
Anders Tørneskog

Cherie, french chards require significant willingness to lighten one's wallet, if you want to get any real satisfaction. And I might add, aging is essential. A recent tasting of top flight chablis revealed that some of these wines were not quite ready to drink, even though they were 20-30 years old. You have picked a very difficult type of wine, where you will find a lot of disappointment, but every now and then, absolutely mind-blowing wonders.

Mike

Mike Tommasi, Six Fours, France email link

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Mike Tommasi
Reply to
Nils Gustaf Lindgren

Nothing to do but keep trying, then, I guess. Though it doesn't seem that I will be encountering any mind-blowing wonders with my current strategy (random wines by the glass at good restaurants). I might have to invest in a bottle or two, as I've been doing with the reds, though I'm nervous about the prices I might find! Thanks, Cherie

Reply to
cherie

Cherie, Try a Meursault. You can find them in the $20-$40 USD range at most wine shops. Good Chablis can also be found in that price range also. One could spend quite some time drinking Meursault and Chablis before moving on to the other Villages in Burgundy. Auxey-Duresses is also a good inexpensive place to start but I think that the Meursaults and Chablis will start you a little closer to a profile that is more familiar. One final note on Chablis. They can range from quite acidic and minerally to quite rich so I would ask your wine merchant for his recommendation. Jean-Marc Brocard for instance makes a wide range of Chablis at a wide range of price points but I think his style produces a type of Chardonnay that you might be more comfortable with at first. Bi!!

Reply to
RV WRLee

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