Tag Archives: burgundy

Grilled Salmon with Mango Salsa and a White Burgundy

Salmon with Mango Salsa and a White BurgundyMy first instinct for salmon is to serve a Pinot Noir, but sometimes the topping or sauce calls for a white. When I made some mango salsa for grilled salmon recently recently, a white definitely seemed to be the call to go with the tropical fruit. I had a white Burgundy I was eager to try, and thought it could potentially work. I wound up being pleasantly surprised at how wonderfully the pairing came together. Get all the recipe details over in my Wine Pairing Weekend 2 post on Cooking Chat: Grilled Salmon with Mango Salsa and a White Burgundy.

The Burgundy I chose was the 2012 Guffens-Heynen Macon-Pierreclos Le Chavigne. We got honey and clover on the nose. Nice fruit on the wine–cantaloupe perhaps? Also a touch of honey–the fruit and honey definitely made this taste like summer in a glass. Perhaps most notable was the depth of texture in this wine, providing a great mouthfeel and long finish. This really made the pairing work–the wine had just the right weight to go along with the salmon–not to light, not so big it would overwhelm. The flavors in the salsa flowed seamlessly with the fruit and honey taste of the wine.

I loved the wine, but it’s not the style I tend to expect and seek in a white Burgundy. I typically gravitate toward an austere style with lots of minerality, and don’t expect such ripe fruit as we had in this one. I guess this is just a reminder that great Burgundy can come in different styles! Our pairing worked great, but I would by no means make a general recommendation to pair Chardonnay with this dish–many chards would be too oaky and/or buttery to play nicely with the flavors in the mango salsa. For Chardonnay to work here, it needs to be one that really let’s the fruit shine as our choice did. For a Burgundy, this one from Guffens-Heynen is a good value and worth tracking down–it seems to be available for around $30ish.

 

Salmon Served with Mixed Mushroom Sauce and Pinot Noir

salmon topped with mushroom sauce, good with pinot noirSalmon and Pinot Noir is a great pairing, and would seem to be a pretty good match to mention in the first post on this site. But let’s not leave it at the basic pinot and salmon, this is a first post and all. The pairing gets even better when you make a mushroom sauce for pinto. The earthiness of the wine matches the similar characteristics of the mushroom for an awesome pairing!

My recipe for the salmon with mushroom sauce is over here on Cooking Chat. I made this version for a wine club dinner focused on Burgundy. The dish certainly was great with all the red Burgundies, but my favorite was the  2011 La Pousse d’Or Chambolle-Musigny. But you don’t have to stay in Burgundy for a good pinot for this dish, consider an Oregon pinot. I enjoyed this meal another time with the 2011 Soter North Valley Pinot Noir from the Willamette Valley.

North Valley Soter Pinot Noir with Salmon