Quote:
Originally Posted by B.Adams  My sister is coming out for her first visit to Seattle from upstate NY so I want her to try the local flavors they can not get in rural NY. We are going to have Copper River Salmon and Dungeness Crab and I am not to sure which type of wine pairs well. Any suggestions would be cool 
Thanks,
Brian |
Hi Brian,
It's always important to consider the cooking method being applied, if the salmon is poached lets say, you want a wine with no tannins because the tannins will overpower the delicate flavor and texture of the salmon, however if it's grilled, know you are introducing a complete different flavor profile, caramelization, smoke and char. You should move into a gentle oak ed buttery chardonnay that will stand up to the flavors and the ceder/oak notes will pair very well with the grilled salmon. Working with the crab same principles apply.