Chris Hastings Event
Join Chef Chris Hastings live on Zoom from the Hot & Hot kitchen as he prepares recipes from his cookbook Hot & Hot Fish Club: A Celebration of Food, Family, Traditions.
This week: Grilled Salmon with Three Bean Salad, Cherry Tomatoes, Cucumbers, and Watercress
The stronger flavor profile of salmon, especially when grilled, actually makes lighter red wines the pairing of choice. For this week’s entree, we’ll go with the classic presentation of the Pinot Noir grape – Red Burgundy
While all Red Burgundies are 100% Pinot Noir, the Burgundian limestone soil and Old World winemaking techniques will impart a finesse that works with the grape’s natural acidity and lighter tannins. It’ll also be rounded off just a bit by some oak.
The primary emphasis is the sense of place that the soil, elevation and climate – the terroir – impart on the wine. That leaner, more natural interpretation will complement the salmon’s stronger natural flavor profile (which is further strengthened by grilling), yet not overpower with stronger flavors and tannins of other bolder red wines.
Finch Fine Wines suggests the following Red Burgundies to pair with the entrée: