gerald wrote:
> By now, copper river salmon should have even reached the hinterlands
> of the USA. Our Safeway(pedestrian chain grocer, similar to the A&P
> of your childhood) has CRS.
>
> What is the wine of choice for CRS? I do not find chard based to be
> big enough, and find pinot(even the fruity ones) to be a bit bitter
> with the fish.

How are you preparing it, Gerald? I have gently smoked two sides of CRS
in the past two weeks and greatly enjoyed a GC Chablis and a powerhouse
older Muscadet with it. If those don't do it for you, what about a
bigger Riesling?

Mark Lipton
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