So much more than a “love and marriage, horse and carriage” scenario; the combination of baked smoked salmon and chardonnay is one of undeniable brilliance.
However because baked smoked salmon has such a uniquely strong, rich flavour, you’ll need to choose a wine with some serious weight, juiciness and length in order to really do this joint venture justice. Hence I’m recommending the Forrest Estate Marlborough Chardonnay 2008 ($20). The tangy stonefruit characters combined with succulent citrus, creamy nougat notes and a gorgeous, textural finish makes this a standout wine. It’s fantastic to see a wine with a bit of age still available at such an amazing price and it really is only just hitting its straps. As one of Marlborough’s original wine pioneers, Dr John Forrest’s focus has always been to leave his land to the next generation in far better condition to what he himself inherited; therefore sustainability, minimal intervention and a ‘hands-off, let-the-fruit-speak-for-itself’ approach is very much the way out in his vineyards and in his winery. And while Dr Forrest may be better known for being a rampant riesling revivalist, this salmon-friendly wine shows his work with Chardonnay definitely deserves our attention. www.forrest.co.nz