I paired a 2009 Domaine des Terres Dorées (Jean-Paul Brun) Fleurie with grilled salmon last night. On an old thread, I think it was David Bueker who mentioned he always liked Bojo with salmon. I’ve had some decent pairings with various Pinot, and some great ones with meaty Chardonnays that saw a little bit of new oak (various Meursault, Liquid Farm and Ceritas to name a few). However, this JP Brun was perfect with the meal.
It’s aging glacially. It hasn’t really developed any tertiary flavors or aromas, but it’s lost its '09 fruity baby fat. A great wine, crisp and fresh, good for the geek and the novice (I wish it hadn’t been my last bottle).
In the future, I’ll definitely go with a Cru Bojo when I’m looking for a red to pair with a fatty grilled salmon. It matched better than any pinot I can remember.
Thanks for the note Warren. CT says that I have five of these. I remember being floored by this on release and reloading, then three subsequent bottles were hard as nails and completely unyielding. It was a shut-down worthy of a really solid Burgundy. So I buried them deep. Glad to hear its coming around, but I think I’ll wait until 2019 before I dig them out… unless more notes like this make me impatient.
When I lived in Seattle, we grilled a lot of salmon and often paired Beaujolais with it. Thanks for jogging my memory – it’s getting cool enough to grill here…
How did you prepare the Salmon? Straight grilled with just lemon/herbs I much prefer a white with some body.
Sometimes we grill Salmon with soy/garlic/ginger and the light reds work great with that prep.
Beaujolais is my go to red with not too spicy Mexican.
I love Brun’s Fleurie. It typically has the rain on rocks minerality in the nose. Don’t love the 09 Beaujolais generally speaking, and I bought too much of them. The fruit seems too ripe and they have a lot of tannin, which is not what I like in Beaujolais. But Brun is great. Christo has the 2014s finally in the store. Try the basic L’Ancienne, it is fantastic.
If you’re excited about the Beaujolais pairing, try an Assyrtiko or Kerner next time and you’ll lose your mind. Every time these threads come up, lots of people say Pinot Noir or whatever red is the best pairing, but they haven’t tried side by side comparisons with acidic, concentrated whites. I’ve done the comparison quite a few times and will never go back to red wine. Don’t get me wrong: if you just really want red wine instead of white and like the pairing, that’s great, but I enjoy white wine with salmon, regardless of preparation, so much more that I have no urge to drink red with it, and a few too many people are drinking the Oregon marketing kool-aid.
Marc,
I brought the wine to a friend’s house. He prepared the salmon, alder grilled, not much added.
I got there late; predictably stuck at work too long. When I arrived, I saw an empty bottle on the counter I had missed: NV Paul Bara Grand Rosé Champagne; damn!
Chris has a lot of pearls at the shop, but I need to deplete some inventory before I can think of adding even a single bottle. I just found a mixed case of 2012 Pépière Muscadet Clisson and 2010 Pepiere Chateau Thébaud Clos des Morines I didn’t know I had. That on top of cases of the '12 and '14 Briords. And a bunch of mags of the '14. You need to help me with these!
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