Crabmeat crusted salmon. Wine pairing suggestion

WINE TALK
1

What varietal of wine would you suggest pairing with crabmeat crusted salmon with crab-corn risotto and saffron corn sauce? I know the easy pairing is pinot noir. What else? CdP? I’m looking to go with a red wine.

2

Easy. And from Magnum of course [cheers.gif]

Seriously though it would be Pinor Noir at my house. Sounds delicious too.

3

I was thinking a white with some acidity to play off the oiliness of the salmon and the creaminess of the corn. Maybe a Vouvray?

4

That meal all but screams white Burgundy.

5

If you’re wed to red, I would choose something with good fruit and acidity, minimal tannins. Think Beaujolais, young Chianti, or Barbera.

6

While Salmon can work with Pinot and many whites, I think the multiple crab components call for a white. I like Loire Valley Sauvignon Blanc for crab, but I think the sweetness of the corn (in the sauce and in the risotto) might call for a Chardonnay (which can also work with the sweetness of the crab.) A higher-acid chardonnay will cut through the sauce and the risotto and will have enough body for the salmon.

How about a Meursault?

7

A big Champagne could also work.

8

This, especially Cru level. [cheers.gif]

9

Wait, is this serious or a joke? You do know that you are about to get (if you haven’t already) about a half a hundred “Magnum of 2007 CDP” jokes, right? Including from me.

Best pairing for salmon stuffed with crabmeat is a magnum of 2007 CDP.

For crab crusted salmon I would go with a magnum of 2007 Pierre Usseglio Mon Aiuel. You can’t go wrong, and it will absolutely sing with the crabmeat.

10

I agree that the sweetness of the crab and the corn calls for a white, usually one containing sav blanc or chenin. I think a Sancere would work well, or white Bordeaux (esp a washington white bordeaux blend like Cadaretta SBS). Also Vouvray or Montlouis sec or almost sec would do great.

11

If it must be a red, then the Loire is worth considering. Loire cab franc is such a versatile food wine, and for me, salmon vs. crab vs. corn vs. saffron makes for a complicated picture that demands something versatile.

12

If you’re not drinking Meursault or Chassagne with this you should have your drinking license revoked.

13

I just so happen to own a bottle, but at the price that I paid for it, it will dwarf what others are bringing.

14

I don’t know–I must be an outlier here, but I think the sweetness of the corn will make the white burgs taste somewhat bitter.

15

And that matters why?

16

So right IMHO! Big, or mature.

Drink the red later! No way would I pair CDP with this dish.

17

It doesn’t really. But this isn’t a WineBerserkers offline. No point in overdoing doing it.

18

A well balanced, old vine Zin. Try Scherrer OMV, 2007.

19

Speaking of Carlisle. [wink.gif]

I know that you posted on CT about the 2006 Carlisle Zinfandel Carlisle Vineyard? This is my oldest zin.
I also have the 07 and 08 Papera and Rossi. Any opinion on these? Wouldn’t you think these are ‘heavy’ zins?

20

Carlisle Zinfandel from Carlisle, Papera, Rossi Vineyards. Another favorite of mine is Montafi Ranch.

I think of these as fascinating, delicious wines that show a distinctive sense of place and time. Mainly, I think of them as balanced wines. Concentrated and flavorful - yes. “Heavy”? No.

Disclaimer - I work with Mike Officer on the Historic Vineyard Society non-profit. [ … but I was loudly singing the praises of Carlisle long before I ever met Mike]