For The Love Of Port

Here in WA we always have fresh wild salmon year round, but come mid-May, the Copper River Sockeye and Kings start running followed by the greatest of them all (in June) the Yukon River King and Sockeye Salmon from Alaska. Our local Columbia River Salmon are pretty darn good though and lots of other local fisheries. There's no better way to get evicted from the state, than bringing in farm-raised Salmon from the Atlantic coast. That would be like opening up an Australian port when visiting a friend in the Douro; you just don't "go there."

Here is a fun guide to preparing Salmon during the season. Resist the urge to pair it with Douro wine and opt for Burgundy (red) or Pinot Noir.

http://www.aldenteblog.com/2012/05/savo ... in-on.html

Hi Roy, this is an interesting article for sure. If I could suggest a slight variant of your wine pairings, I recently was introduced to the 2010 Sokol Blosser (Willamette Valley OR) Rose of Pinot Noir. This would be a fine color match for sure. Personally, I thought this wine was absolutely gorgeous, like a blanc de noirs without the bubbles.

If it had the acidity, I'd see nothing wrong with your choice. However, you could always go white and do a nice Spatlesen Riesling from the Mosel with that Salmon too.

Hi Roy, well of course that would be great dynamite too. Can I suggest the 2005 or 2007 Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Spatlese?

Cheers,
Ray