Food and Wine Pairing – Salmon and Cous Cous

We all need more fish in our diets. So in an effort to add more to mine, I have been trying out some different recipes. My husband and I are both keen on a Salmon and Cous Cous recipe from Jamie Oliver. I do a simplified version of it as I buy a packet of already flavoured cous cous (I quite like the Ainsley Harriot ones in particular Lime and Coriander which pretty much matches the flavours in the recipe). However the main ingredients for the dish are salmon fillets, a small courgette, asparagus tips, and a chopped red chilli. I add some cherry tomatoes to the pan rather than the cous cous so that they are still included. This is all served on a bed of the cous cous with a fat free natural yoghurt to accompany it. The flavours are amazing and I am always surprised by how much the yoghurt adds to each mouthful. Plus you have added after-dinner fun game of ‘whose wee smells of asparagus first’ (or is that just in my house)?!

Once again, I turn to Erica for wine advice. What makes the best wine pairing with this dish?

Food and Wine Pairing – Salmon and Cous Cous – wine

This dish has a lot of potential to be tricky to pair with wine due to some extreme tastes (to some) and flavours which may become a bit too much with alcohol. So what are the risky factors in this wine? Salmon, lime, tomatoes, coriander, asparagus, and chilli quite a few really, thanks Julie!

Salmon is an oily fish meaning they are high in long-chain omega-3 fatty acids and, therefore, for some people they can give an oily/metallic mouthfeel. To the taster that is particularly sensitive to the metallic sensation, the combination with the wine (especially reds but whites and rosés too) can be increased hence ruining the pleasure in the dish and potentially the wine too.

Lime and tomatoes are very high in acidity so if the wine paired does not have a lot of acidity it could potentially lose its fresh character and feel flat, but not to worry there are lots of high acid wines to choose from.

Chilli creates a warm and spicy feeling, although the recipe only has one chopped red chilli it is important to be aware that with alcohol the burn will increase and the dish may seem spicier and, therefore, for some people overwhelm the other flavours in the dish plus the flavours of the wine.

Asparagus is one of those vegetables and coriander an herb that suits grapes like Sauvignon Blanc, or similar, due to the often herbaceous, grassy, asparagus flavours in the wine!

So overall if we want our wine to stand up to this dish and avoid any potential clashes I would recommend something very fruit forward, avoiding oak or too many tannins, plus some lovely high acidity. So for white wines: one current hot favourite in the UK, Sauvignon Blanc, will certainly work well; for Riesling fans, especially those that like wines with a touch of sweetness, could be a very pleasant combination; or perhaps a Pinot Gris from New Zealand? Red wines I am thinking Pinot Noir from Baden in Germany, or Central Valley Chile; or a Fleurie or Brouilly from Beaujolais?

Food and Wine Pairing – Salmon and Cous Cous written by Julie Strutt DipM and Erica Dent DipWSET, Enjoy Discovering Wine