Wine with salmon

Frischer Lachs schön angerichtet auf einem Teller mit Gemüse Zitronenscheiben und Kräutern

South African wine offers a remarkable variety of flavours and styles that go perfectly with different ways of preparing salmon. Whether the salmon is served grilled, in a cream sauce, raw or roasted, there is always a South African wine to enhance the culinary experience.

Grilled salmon with lemon and herb marinade

Ingredients (serves 4):

4 salmon fillets (approx. 180-200 g each)
3 tbsp olive oil
Juice and zest of one lemon
2 cloves of garlic, finely chopped
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
Salt and pepper to taste
Lemon slices to garnish

Preparation:

Prepare the marinade:Mix the olive oil, lemon juice and zest, garlic, dill, parsley and thyme in a bowl and season with salt and pepper.

Marinate the salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Marinate the salmon in the fridge for at least 30 minutes so that it absorbs the flavours.

Grill:Preheat the grill to a medium-high heat. Remove the salmon fillets from the marinade and place them on the hot grill. Grill each side for approx. 4-5 minutes until the salmon is cooked through and has a nice grill mark. Be careful not to grill the salmon for too long so that it remains juicy.

To serve:Arrange the grilled salmon fillets on plates, garnish with lemon slices, sprinkle with fresh herbs and serve immediately.

Wine recommendation:

A South African Sauvignon Blanc is an excellent accompaniment to this dish. A Sauvignon Blanc from the cooler climate of the coastal regions, such as the Elgin Valley or the Stellenbosch region, offers a crisp acidity and aromas of citrus fruits and green herbs, which harmonise perfectly with the lemon-herb marinade and emphasise the fresh flavours of the salmon.

More information

Grilled salmon

Grilled salmon has an intense, smoky flavour that is perfectly complemented by the light wood flavours and crisp acidity of a South African Sauvignon Blanc. This wine, often with notes of citrus, green apple and sometimes a slight grassiness, brings freshness and vibrancy to the strong flavours of the grilled fish. Alternatively, a Chenin Blanc, whose slightly mineral and fruity notes balance out the grilled flavour, is also a good match.

Salmon in cream sauce

The creamy texture and rich flavour of salmon in cream sauce calls for a wine that has both body and acidity to balance the richness. A South African Chardonnay, especially when aged in barriques, offers exactly this balance. The buttery, slightly vanilla notes of the Chardonnay harmonise perfectly with the cream sauce, while its acidity refreshes the taste buds and keeps the dish from being too heavy.

Raw salmon

When it comes to raw salmon, as served in sushi or sashimi , for example, freshness is the be-all and end-all. A South African Methode Cap Classique (MCC), the traditional method sparkling wine, is an excellent choice here. The fine bubbles and lively acidity of the MCC cleanse the palate and emphasise the delicate flavours of the raw salmon without overpowering them. An elegant Pinot Noir with its subtle fruitiness and mild tannins can also be an interesting accompaniment.

Roasted salmon

Roasted salmon has a crispy skin and a succulent interior, which calls for a wine that supports these textures and flavour profiles. A South African Pinot Noir, with its light but complex structure and flavours of red berries and spices, is ideal. The moderate acidity of Pinot Noir helps to balance the fat of the roasted salmon, while its velvety tannins and fruity notes enhance the flavour of the fish. A well-chilled rosé or a light Merlot can also be good alternatives.