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  California Wine Magazine Pairing Advisor

Salmon in a Balsamic Reduction
with Pinot Noir


This is one of those pairings that makes both the food and wine better for the experience. The salmon is so easy to make it is hard to take credit for how great it can taste, the real trick being to not overcook the fish. When cooked just right it is moist and juicy, but not at all raw. The couscous and mushrooms add just a bit of depth to the lightness of the fish, making this a great meal with a light bodied Pinot Noir. The one we chose is from Findleton Estate and Winery in Camino California (see our Findleton Winery write up in the Features section). When the salmon was tasted with the Pinot it brought down the impression of acid in both food and wine as well as heightening the earthiness of both the vinegar wine as well as the light oak smokiness in the Pinot. When tasted with the mushroom and couscous, the bright acidity of the wine brought out the earthiness of the mushrooms and grain keeping it from being too dull on the palate and brought out the fresh fruitiness of the wine. The amazing part was how different the Pinot transformed itself with each dish, although incredible with both. Give it a try, you won't be sorry.

Foods: Paired Wine:

Main Course:Grilled Salmon in Balsamic Reduction - Salmon seems to taste best when cooked with just a bit of acid. In this recipe there is both lemon juice and vinegar to give it a little more structure. The balsamic vinegar also adds a bit of rich earthiness. This pairing with the Pinot is incredible.
Side: Parmesan Couscous - This version of couscous has just a bit of cheese and butter to give it fullness and interest.
Side: Mushrooms in Wine Sauce - Cooked in a Pinot Noir wine sauce, the mushrooms work incredibly well with the Pinot Noir, creating a great bridge between the wine and food.

Wine: 2005 Pinot Noir, El Dorado AVA, Camino, California: A wine with great, lively acidity aged in 20% new oak to give it complexity without overpowering the delicateness of the natural fruit. The nose gives you a bit of earthiness and mushrooms with strawberries and a hint of cranberry. The palate continues on with the fruit and mushrooms but adds licorice with a long finish of oak notes and a great deal of spiciness. The nice acidity makes this a really good food wine, one that works has the ability to transform itself to meet the characteristics of the food served.