Salmon is a delicacy, often eaten for special occasions. An excellent source of complete proteins, it is bursting with vitamins and is very rich in Omega 3 oils. Its meat being rich and oily, we would not advise accompanying it with a white wine with the same characteristics (a sweet or medium sweet wine, for example).
So, what should we pair with salmon?
We offer our advice on what to pair with salmon, and advice for choosing a wine depending on how you prepare the fish. Here is our selection of Alsace wines to enhance your salmon dishes!
Smoked salmon is enjoyed as an appetiser or a starter, served on canapés with or without butter, on toasted blinis or small slices of brioche. Accompanied by crème fraîche lightly seasoned with chives, lemon juice or fresh herbs, smoked salmon is immensely tasty.
A dry white wine, provided it’s neither too rustic nor too strong in character, is a perfect partner. The wine should be fresh, with a light and acidic structure. And all the better if it is delicately bubbly! Yes, a sparkling wine makes a delicately-balanced match!
Choose a Crémant d’Alsace to combine finesse with pleasure! Crémant is perfect for aperitifs and is unfailingly popular. So, amongst Bestheim’s Crémants, which one would we specifically recommend? Crémant Grand Prestige Rosé served with smoked salmon is a marriage made in heaven.
Like for most fish, cooked salmon is enhanced by dry yet aromatic wines.
You should therefore choose a white wine such as a Riesling. With this pairing, mineral notes mingling with aromas of fruit emphasize to perfection the delicacy of a salmon steak baked in a parcel or simply pan-fried. For Bestheim, the perfect match would be our Riesling Grand Cru Schlossberg.
Raw or lightly marinated salmon is most often found in Asian cuisine with sushi and sashimi, and in ceviche from South America. This exotic and fragrant cuisine often features highly colourful combinations. It merits being paired with a wine that can do justice to the flavours.
A dry and slightly spicy white wine is a must: a Gewürztraminer will underpin the power of the wasabi while enhancing the oily flesh of the salmon.
For slightly more original pairings, dry white wines can be set aside for a light Alsace red wine with low tannins. If you would like to experiment with a surf and turf dish, the combination of foie gras and salmon can be successfully accompanied by a glass of Alsace Pinot Noir. This Alsace wine would also enhance cooked salmon marinated in herbs, for example.
In short, give in to temptation and try our suggestions for ideal parings between wine (still or sparkling) and salmon in every shape and form!