Snug Harbor Wine

I am a sucker for Sauvignon Blanc in the spring. Its citrusy zing wakes up the palate and pairs with just about any dish best suited for white wines. Sauvignon Blanc is grown all over the world and each area expresses different characteristics of the grape from grapefruit to melon to fresh cut grass. All will have a signature acidity and almost all will be unoaked.

Salmon is a meaty, fatty fish so there are many wines to pair with it. I tend to prefer full-bodied white wines such as Chardonnay, Chenin Blanc or Pinot Blanc. In red wines, I would look for light-bodied Pinot Noir or Beaujolais. Think about what other foods and flavors you are serving with the salmon and let that be your guide.

The part of this recipe that needs to be considered when picking a wine will be the spice. Usually full-bodied, high-acid white wines are paired with spicy dishes (think Riesling, Gewurztraminer, Pinot Blanc). However this dish would also shine with reds that have prominent fruit characters and even some oak influence. Did you know that there are Mexican wines as well? Ask about them at the shop!