Salmon and Pinot Noir

Okay, I can't talk about the salmon because it's part of a supersecret throwdown.

But.

I was in Total Wine a few weeks ago, browsing the Pinot Noirs for something to go with salmon. I was really hoping a bottle would jump off the shelf into my basket and announce, "Ta Da! I'm the one you're looking for!"

Alas.

Finally, an employee happened narby and asked if he could help. I told him what I wanted and he grabbed a bottle.

"Here. I was coming to get one to take home. We're having salmon tonight and the price just dropped $4 on this."

He handed me Maple Ridge Pinot Noir.

That was good enough for me.

We had it a few days ago.

I tasted berries.

I thought it went wonderfully with the salmon. I tried a swallow after salad and side dishes and it was a bit dry and harsh on the sides of my tongue. But with the salmon, it simply melted.

Very nice.

Edging Out the Favorite?

I ventured in Total Wine by myself last week. I knew I wanted a couple bottles of my current fave, the Pacific Rim Dry Riesling. But I got sidetracked and decided to try a new one.

I chose Chateau Ste. Michelle's Dry Riesling.

I brought it home and Wine Snob Hubby said he'd just read an article about how well dry Riesling goes with blue cheese. We had a tub of crumbles, so we popped the cork and cracked the tub and sat at the table.

At the first sip, I thought, This is going to be good. I tasted citrus with a bare hint of honey on the finish.

The cheese softened the citrus and made the wine spread across my tongue more softly.

As we sipped and chatted and tasted, WSH commented that we've had a few wines from Ste. Michelle before and they haven't disappointed. I took that to mean he approved also and we should look for the appellation a little more often in our shopping excursions.

I concur on that conclusion.