A Chilean Sauvignon Makes a Reasonable Match with Baked Salmon in White Wine

We chose a Supercook recipe – Darne de Saumon a l’Ancienne, which is Baked Salmon Steak with Mushrooms.  It contains herbs, white wine, fish stock, prawns and brandy.  This is quite a challenge to match with a wine.  We opened a bottle of Seven Rivers Sauvignon Blanc 2008, a Chilean white from the Sunday Times Wine Club.   This is an intense Sauvignon along the lines of a New Zealand Marlborough.  It actually went well with the salmon and the sauce.  The acidity of the wine matched that of the sauce.  However, we were surprised that there was less affinity with the prawns.  Overall, not brilliant, but acceptable.

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