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Chardonnay and salmon are frequently served together and the Stoller Family Estate 2016 Chardonnay (about ) should work well as a nice juxtaposition between the complementary and contrasting elements of taste of the food and wine.

COMPLEMENATRY MATCHES Seattle winemaker Andrew Latta is doing an amazing job at Latta Wines, producing wines that are scoring 90 point ratings and earning a reputation for being stylish, sexy, and cellar-worthy.

His Latta Wines 2013 Roussanne (about $30) continues to drink beautifully, with white flower aromatics, tropical fruit flavors, and a rich, lengthy finish with big mouthfeel that also suggests a trace of minerality.

This Rhone varietal blend of Viognier, Roussanne, and Marsanne explodes with complex flavors and aromas of stone fruits, pear, starfruit, and honeysuckle that melt into a big, round finish with notes of almond and marzipan.

The wine earned double gold honors at this summer’s Bellingham Northwest Wine Festival and can be found at the winery’s tasting rooms in Walla Walla and Seattle.

It’s a natural to pair not only with salmon, but other seafood including lobster, crab, and halibut.

The Rotie Cellars 2016 Southern White (about ) is another terrific, salmon-friendly wine choice from winemaker Sean Boyd.

Choosing a wine to serve with it, or any food for that matter, should start with an easy-to-follow, “complement versus contrast” food preparation guideline.

When the salmon is prepared simply, such as baked, poached or topped with Beurre blanc, try a big, flavorful white wine such as Chardonnay, Viognier, Roussanne, or Marsanne to complement the food.

Surprisingly tight to begin, a bit of aeration will allow the wine to open up and pair beautifully with barbequed or grilled salmon with a light char.

It’s an exceptional choice for an exceptional Northwest seafood.

Many consider Pinot Noir to be the best red wine to serve with salmon, and, if so, the Durant Vineyards 2014 La Casita Pinot Noir (about ) may be the best of the best.

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