Morot Beaune Bressandes '93 ++ dinner

Peter Creasey

Peter Creasey

Peter Creasey
Albert Morot Beaune Bressandes 1er Cru '93 --
Medium red with slight edge fade.
Elusive bouquet, bing cherry, mild spice, smoky tones.
Good mouthfeel, smooth and mellow, tannins largely in abeyance, full dark fruits including cherries, medium acid, developed some complexity in the glass, candy.
Moderate to lengthy finish.
Perhaps could have a few more style points; nevertheless, a lovely wine. [VERY GOOD - EXCELLENT]

Served with Oven Roasted Sockeye Salmon w/Blue Cheese and Green Beans w/Leeks...



. . . . . Pete
 
originally posted by Peter Creasey:
Morot Beaune Bressandes '93 ++ dinnerAlbert Morot Beaune Bressandes 1er Cru '93 --
[...]

Served with Oven Roasted Sockeye Salmon w/Blue Cheese and Green Beans w/Leeks...
Click to expand...

I realize that there is significant sentiment to the contrary, but I have never seen the attraction of pairing salmon with Pinot Noir. To me, it is at best a standoff of food and wine, and at worst...

Mark Lipton
 
originally posted by MLipton: I have never seen the attraction of pairing salmon with Pinot Noir.
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I think it works better with red Burgundy :)

On a more serious note, I find it rare that salmon will outright clash with the wine. Maybe that is just because I'm a) such a good cook b) my palate is so insightful/incisive, or dull. Either way...
 
originally posted by MLipton: I realize that there is significant sentiment to the contrary, but I have never seen the attraction of pairing salmon with Pinot Noir. To me, it is at best a standoff of food and wine, and at worst...
Click to expand...

Mark, Interesting!

Two questions come to mind...

1) What dish(es) do you feel that Pinot Noir goes best with?

2) What red wine(s) do you feel go best with salmon?

. . . . . Pete
 
originally posted by Peter Creasey:

1) What dish(es) do you feel that Pinot Noir goes best with?
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I'm guessing he'll respond with some mushroom, meat, game, and poultry-based Burgundy-origin dishes. Not too much salmon swimming around those parts.

But I don't care, we can still have fun with our fish!
 
originally posted by Peter Creasey:

Two questions come to mind...

1) What dish(es) do you feel that Pinot Noir goes best with?
Click to expand...

That depends much on the style and weight of the wine, but in general I like it with pigeon, a bit less with duck, with many kinds of mushrooms, and in certain cases with well-cooked beef. There are also a few chesses that do quite well (Epoisses not being among them IME)

2) What red wine(s) do you feel go best with salmon?
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I don't really feel the need to serve red wine with salmon, period. It goes so well with Riesling, Grner Veltliner, certain Chardonnay-based wines, Champagne and Chenin Blanc (and probably Pinot Gris, too, but I don't drink much of it) that I rarely find myself in the situation of not having a good choice to hand, so why go there?

If I were going to serve a red with salmon, I'd probably go for a Barbera or Blaufrankisch or maybe even a Sptburgunder (wink).

I am probably overly sensitive to getting fish oil flavors in my wine, but even an insufficiently acidic white is to me a fairly odious match with salmon. In fact, the Rijckaert Cote de Jura that I had last night with some leftover salmon bordered on that very problem, amazingly enough.

Mark Lipton
 
I just had a very fine amontillado with some poached salmon. Didn't quite work out despite liberal application of bacon.
 
originally posted by Yixin: I just had a very fine amontillado with some poached salmon. Didn't quite work out despite liberal application of bacon.
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Y, That's an interesting combination...wonder how it came to pass!?! That pairing probably would have worked better had the salmon been smoked, grilled, or roasted.

. . . . . . Pete
 
I think salmon is a fine match with more delicate Burgundies.

What I do find astonishing in the original post is the combination of blue cheese and salmon. Might as well just do frozen fish sticks...
 
originally posted by Arjun Mendiratta: What I do find astonishing in the original post is the combination of blue cheese and salmon. Might as well just do frozen fish sticks...
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I wouldn't go that far but the photo didn't do it any favors in my view either..

Perhaps it was a mild blue cheese and more like a cream sauce?

Still, not what I would have thought of.
 
I find that the judicious application of morels makes salmon very friendly to red Burgundy, and even mature (as in tannins mostly resolved) nebbiolo.

But as a pescetarian I'm used to enjoying food and wine combinations that would make the non gastronomically-challenged wince.
 
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