- Jun 10, 2014
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No, No, No. The earlier post mentioned smoked salmon, not trout. The fattiness of the salmon needs something dry to cut through. I usually go with a sancerre, but an NZ sav blanc will do at a pinch. Stay away from the rabbit terrine, even though it was innocent.Now you’re just being silly ...
... everybody knows that the decent Sauv Blanc comes from NZ and the good Chardy comes from Margaret River. And they wouldn’t be so uncouth to serve Sauv Blanc with Smoked Trout - a trap for young players who automatically match Sauv Blanc with seafood. The heavy flavors in the Smoked Trout needs a decent oaked Chardy (or aged Semillon) to balance it out.
Anyway, what was your point?