Last night I made a broiled salmon with smoked salt, and served with leftover red Bordeaux that was chilled. Certainly not my best pairing, but the extra aeration and coldness of the wine made it good enough!
For me, red fish (salmon) = red wine. But for a milder white fish nothing works better than a decent New Zealand Sauvignon Blanc from the Marlborough area. The acidity goes really well with lighter fish and crab.
Although sometimes a nice Burgundy works too
Lot’s of seafood and wine choices
Last night I made a broiled salmon with smoked salt, and served with leftover red Bordeaux that was chilled. Certainly not my best pairing, but the extra aeration and coldness of the wine made it good enough!
For me, red fish (salmon) = red wine. But for a milder white fish nothing works better than a decent New Zealand Sauvignon Blanc from the Marlborough area. The acidity goes really well with lighter fish and crab.