otr 2

Florida Jim

Florida Jim

Florida Jim
2002 Nigl, Gruner Veltliner Piri:
Has developed texturally and deepened in color over the decade but retains its acidity; becoming complex and a pleasure along side cheese-puffs.

2006 Overnoy, Arbois Pupillin:
Ethereal aromatics, complex and bright in the mouth and pretty long, even though this is showing young. A citric tang keeps it fresh.

2001 Fourrier, Gevrey-Chambertin 1er Combe Aux Moines:
Bottle bouquet starting; in order of intensity, aromas of earth, truffle and red fruit; slightly slender at mid-palate and decent length. But this wine lives on its precision and it is a joy. Clearly Gevrey.

2001 Georges Mugneret, Nuits St. Georges Le Chaignots:
Richer and smoother than the preceding wine, but a touch out of focus. Still of its place and time and good accompaniment to salmon and leek pie.

Best, Jim
 
Damn you and your Overnoy! My only Nigl is 05 under screwcap; no plans to open any time soon.

I don't really get the Pinot-Salmon thing; my red+fish experiments have ended poorly. Is there any special preparation that facilitates the marriage of flavors.
 
Ian,
Of recent note was a pairing of grilled swordfish with CDP; very agreeable.
I also love Burgundy with sufficient age on it to have bottle bouquet with sashimi.
There are other fish and red pairings I have liked but I can't recall them at the moment.
Best, Jim
 
originally posted by Ian Fitzsimmons: salmon paired with pinot is fairly common, it seems. But it's puzzling.
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Ian, Far be it from me to question your judgement, but we have long enjoyed appropriately prepared salmon dishes with Burgundies and worthy domestic Pinot Noirs.

I can't presently think of a really good way to justify this opinion other than to just say it works for us.

I have seen folks here questioning the pairing but I just don't understand why anyone would automatically gainsay an opinion in favor of certain Pinot-based wines complementing an appropriate salmon preparation.

. . . . . Pete
 
An Italian maitre d' explained to me that pinot noir has relatively little tannin and it is tannin that is a bad mix with fish. (Hence my really, really unpleasant experience with squid and Rosso di Montalcino.)
 
originally posted by Ian Fitzsimmons:
Didn't mean to pick on you, particular; salmon paired with pinot is fairly common, it seems. But it's puzzling.
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I'm with you, comrade. Too many Pinots get a fishy taint from salmon, and even the most acidic examples seem to me to simply coexist with the fish. Give me a good Chenin, Riesling or Grüner any day with salmon.

Mark Lipton
 
A wine with a high iron content will increase the fishy taste per research reported in the Journal of Agricultural and Food Chemistry in 2009. Supposedly the fishiness isn't related to tannins. The Economist had the best summary of the article (Title: Red Flags).
The intensity of the effect probably varies between individuals, similar to brett tolerance/intolerance.
 
originally posted by MLipton:
originally posted by Ian Fitzsimmons:
Didn't mean to pick on you, particular; salmon paired with pinot is fairly common, it seems. But it's puzzling.
Click to expand...

I'm with you, comrade. Too many Pinots get a fishy taint from salmon, and even the most acidic examples seem to me to simply coexist with the fish. Give me a good Chenin, Riesling or Grüner any day with salmon.

Mark Lipton
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No Chardonnay??

I happen to have reds with fish many times, but if I am having a pinot noir with it, it needs to be fruit-forward.
 
originally posted by MarkS:
originally posted by MLipton:
originally posted by Ian Fitzsimmons:
Didn't mean to pick on you, particular; salmon paired with pinot is fairly common, it seems. But it's puzzling.
Click to expand...

I'm with you, comrade. Too many Pinots get a fishy taint from salmon, and even the most acidic examples seem to me to simply coexist with the fish. Give me a good Chenin, Riesling or Grüner any day with salmon.

Mark Lipton
Click to expand...

No Chardonnay??

I happen to have reds with fish many times, but if I am having a pinot noir with it, it needs to be fruit-forward.
Click to expand...

I don't own a lot of Chardonnay, and that which I do own is Chablis for the most part. I don't think Chablis (at least at the village or 1er level) has enough body to go well with salmon and prefer drinking them with shellfish and white fish.

Mark Lipton
 
originally posted by Peter Creasey:
Ian, Far be it from me to question your judgement [...]

. . . . . Pete
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It's more a limitation of experience than judgement; talking with people like Jim and you helps me telescope beyond it.

Cheers.

originally posted by MLipton:

I'm with you, comrade. Too many Pinots get a fishy taint from salmon, and even the most acidic examples seem to me to simply coexist with the fish. Give me a good Chenin, Riesling or Grüner any day with salmon.

Mark Lipton
Click to expand...

Товарищ! I've read, anecdotally, that the fishy taste comes from a bacteria that grows rapidly on the surface of cut fish. Maybe freshness helps.

originally posted by Tom Glasgow:
A wine with a high iron content will increase the fishy taste per research reported in the Journal of Agricultural and Food Chemistry in 2009. Supposedly the fishiness isn't related to tannins. The Economist had the best summary of the article (Title: Red Flags).
The intensity of the effect probably varies between individuals, similar to brett tolerance/intolerance.
Click to expand...

Plausible. How do you know which wines are high in iron?
 
I had mussels with Syrah once, and it was great. The mussels were cooked in some of it. I've had swordfish with Chateauneuf, too, and it was just fine. Preparation obviously important...
 
The linked article (click to Sharon's post and click through to the article) states that you can't tell iron rich wines by grape or soil. You're stuck with trial and error.
 
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