Crabmeat crusted salmon. Wine pairing suggestion

If this is for a group of more than 2 ( and even if it’s just 2 people what the heck) I’d go with a both red and a white. I’m thinking a pinot noir from Ceritas or a Chambolle Musigny village, both of which have lots of primary fruit, for a red. As for the white, a white burg would be grand but I’ve also had some good luck with a nice kabinett regarding both crab and salmon (didn’t expect the salmon to pair well but it did).

Hope you have fun with this.

Cheers,
Doug

I’m going to kill this baby 2007 Domaine Saint Préfert Châteauneuf-du-Pape Réserve Auguste Favier.

My friend and his wife are bringing a 2006 Château de Beaucastel Châteauneuf-du-Pape Blanc and a 2007 Road 31 Wine Co. Pinot Noir. The other couple is bringing an Oregon pinot noir (Erath) and a white.

Thanks for the help.

Whatever you do DO NOT POUR A CNP… What’s a matter with you?

How would you think that a white shell fish tagged on-to red fin fish would call out something that people living in CNP would ever put together?
I am not an absolutist, but I would never:
1.Put crab with Salmon, Fat +Fat, this isn’t logical.
2. Serve CNP with Crab? WTF? With Salmon Yes, but the combo, no way.
Oregon Pinot at worst, amazing Pinot Blanc or Pinot Gris would be perfect.
My 2 cents.
Jb

I ended up ordering the grilled salmon, without any of the embellishments. The CdP was smoking. [cheers.gif] WOTN.

I’d do a sparkler for sure and probably a rosé, although a sparkling Vouvray could really rock that.

A Spatlese, a fruity Chablis, champagne (older, fruit forward), Vouvray (good call Roberto)