Wine Pairing

[gogoguy]

I am finally a master at baking and making desserts, but now its time to get skilled in grilling and sizzling. I want to start out learning which wines go better with which meats, so I'm looking for some assistance. Any information you have would be helpful.

[Semigourmet]

gogoguy, well, I can tell you a few things I am not an expert but know a bit. Still learning myself. I love Pinot Noir and More middle of the road wines, but know the others have their Place and good taste too.

Let me start by saying that I have learned just recently that Pinot Noir goes GREAT with Salmon. I will post the recipe here it is easy and VERY tasty. It also goes well with a Pinot Grigio is a bit sweeter and pairs well with chicken, fish etc.

Rule of thumb is you find a wine you like the taste of and go with it. It will work well, with almost any foods you like. You realy have to taste a lot of wines to see what kind you like.

Red wins go better with heavy foods like red sauces etc.
whites go better with creamy sauces etc.

[Semigourmet]

Salmon with Pinot Noir Sauce

Ingredients

4 salmon fillets with skin intact, each 4 to 5 ounces and ¾ inch thick
¾ teaspoon coarse salt
¾ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup Pinot Noir
4 fresh thyme sprigs, plus more for garnish (optional
1 tablespoon unsalted butter



Directions

1. Sprinkle the salmon fillets with ½ teaspoon each of the salt and pepper.
2. In a large frying pan over high heat, warm the olive oil. Add the salmon, skin side down, and cook until browned and crisp, 3-4 minutes. Turn the fish and cook for 2-3 minutes longer. The salmon will be slightly rare in the center. If you prefer it fully cooked, continue cooking for another minute or so. Transfer the fish to a warmed plate and cover to keep warm.
3. Add the wine and the thyme sprigs to the pan and bring to a boil over high heat. Cook until reduced by half, about 5 minutes. Remove the thyme sprigs and stir in the remaining ¼ teaspoon each salt and pepper and the butter.
4. Pour the sauce over the salmon. Garnish with additional thyme sprigs, if you like, and serve immediately.