I’ve found that raw salmon can be somewhat difficult when pairing sushi or sashimi with wine. Many wines will accentuate the fishy flavors, leaving a very unpleasant aftertaste. Finding the right match is extremely important, especially considering that salmon is a key component in mixed sushi and sashimi sets.
Rosé and Salmon
Red wine with red meat.
White wine with white meat.
Well, considering the salmon’s beautiful pink flesh, I figured I’d start with a rosé wine. There are of course a number of different rosé styles to choose from, and rather than opting for the classic Provence or Rhône regions, I went for something a bit more original: Burgundy.
Marsannay
Marsannay is the only Burgundy AOC which produces rosé wines under its village name. Made from the Pinot Noir grape, as are the relatively masculine reds of the appellation, these rosé wines are not always easy to come by, and after trying a few good wine shops, I eventually found a bottle by Domaine Bart at the l’Ambassade de Bourgogne wine shop in the Odéon district of Paris.
This 2011 had a crisp acidity coupled with a creamy texture and discreet berry aromas. It also showed a bit of a rustic side, which I associate with this particular appellation, but overall this wine offered a nice balance. But how would it fare with the raw salmon?
Food and wine pairing
The pairing was actually very successful! The wine did not bring out any fishy notes, and was just discreet enough aromatically to let the salmon’s delicate flavor shine through. The Marsannay had just the right level of acidity to stand up to the rich flesh, and a soft texture which kept everything in balance. A perfect match!
++ Pairing
