Coax out the dish’s dill with the herbal and floral qualities of a soave, go more hearty with a complementing rosé, or opt for the bold fruit and brooding earthiness of the little known red grape variety persan. Red wine with fish? Yes. Pink wine and white wine, too.
Make this: Grilled Salmon with Dill
In a bowl, whisk together 2/3 cup mayonnaise, 1/4 cup chopped fresh dill, 1/2 teaspoon salt and black pepper to taste. Brush the spread over 4 (6-ounce) center-cut salmon fillets on all sides. Heat a grill over medium-high heat until hot. Place the fillets flesh-side down on the grill. Grill, 6 minutes. Flip the fish over and continue grilling until the fish is cooked to desired doneness, about 6 minutes more. Serve garnished with lemon wedges. Makes: 4 servings
Recipe by Noelle Carter
Drink this
Pairings by sommelier Alan Beasey of The Purple Pig, as told to Michael Austin:
2016 Inama Vin Soave, Veneto, Italy: Made from the garganega grape, this is a traditional wine with hints of camomile and wild flowers that will accentuate the dill on the salmon. Also, flavors of candied lemon and hints of almond will pull the flavors of the salmon together, bringing lightness to this savory dish.
2016 Chateau Gassier Le Pas du Moine Rosé, Cotes de Provence Sainte-Victoire, France: This rosé is a blend of syrah, grenache, cinsault, rolle and ugni blanc. Aromas of dill, lychee, gooseberry and grapefruit leap from the glass, and those flavors are joined by savory elements and a slight brininess — a hearty rosé for a hearty, grilled fish.
2011 Domaine Nicolas Gonin Persan, Isere, France: Made from the persan grape variety, this wine has bold fruit, brooding earthiness and subtle tannins — red wine that’s perfect with fish. Notes of plums, pomegranate seeds, blackberry compote and savory herbs will harmonize with the smoky, grilled salmon and make the dill sing.
