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