most of The salmon consumed in France comes from farms mainly located in Scotland, Norway and Ireland. Like all fish, salmon is available nearly year-round. Its flesh is coarser and more oily than that of wild fish, but despite all of the salmon with a red label that guarantees, among other things, a diet based on products of marine origin. This is the case of the scottish salmon which has a label rouge and IGP (protected geographical indication).
fatty Fish such as the delicate flavour and the flesh melting, it lends itself to all types of preparations. It is especially delicious grilled unilateral, that is to say, on the skin side, leaving up the heat through the flesh for about ten minutes, approximately, until the surface becomes slightly translucent. The salmon remains moist and tasted just record a bit of fleur de sel, with an assortment of grilled vegetables or tagliatelle. It can be accompanied by a tartar sauce, a béarnaise sauce, a butter dill sauce or a classic white butter.
also Read food & wine pairing : red mullet provençal
classic
Cheverny – Loire valley
Grilled salmon offers a fine taste and a chewy texture and a little oily, which call for wines in the same tone of delicacy. White, rather bright and able to oppose to the fat of the fish. Blend of sauvignon, which brings the freshness, and chardonnay, for the roundness, and the whites of the appellation cheverny in the Loire valley will give light and very well balanced. In a different register, a white from the coteaux-du-loir, with a base of chenin, will allow a marriage tonic, and enhanced with a mineral tasty.
Cheverny
The Little Chambord
Cheverny (41)
02 54 79 93 75
2018. Charming nose of white fruit, pear, lemon, palate: fresh, flint, taut, smooth.
Coteaux-du-loir
Field of Cézin
Marçon (72)
02 43 44 13 70
Cuvée Domaine 2018. Fruity pure citrus, yellow fruit, delicate mouth, good acidity, mineral touch, the final claquante.
original Agreement
Chignin-bergeron – Savoie
the whites of The savoie vineyard combine very well with the delicate flesh of the salmon. Rich and marked by aromas typed, reminiscent of yellow fruits and honey, the chignin-bergeron is produced exclusively from the grape variety roussanne that is found in the Rhone valley to the north. In support of the salmon, it will prove to be very attractive. Little thought devoted to the white base of the grape variety altesse, of good capacity to care and in a style that is more complex and spicy, a roussette-de-savoie a fierce will, as soon as the salmon is served with a rich gravy and slightly raised.
Chignin-Bergeron
Domaine Jean-Pierre and Jean-François Quenard
Chignin (73)
04 79 28 08 29
The Screes in 2018. Citrus and ginger on the nose, fresh, bold, note, exotic, refined, opulent, and balanced, good potential, rich.
Roussette-de-Savoie
Domain du Colombier
The Steps (73)
04 79 28 04 92
2018. Expressive, yellow fruits, bread, spices, mouth, net, tense, long, finish on a note of bitterness, fine, tasty.
