Nils Gustaf Lindgren wrote:
> "DaleW" > skrev i meddelandet
> ups.com...
>
>>... Certainly not
>>traditional (I don't think there are salmon in the Mediterranean?),
>
>
> At all cost, avoid any unidentified salmon in Southern France. They are
> likely to be imported, Norwegian, farmed, environtmentally, distatrous
> excuses for the noble wild fish ... and taste like mud.
>
> On the whole, for salmon, I always get back to Riesling, or rarely PN.

I find that a bigger Grüner Veltliner also is fabulous with salmon that
is poached, baked or smoked (but not grilled).

Mark Lipton
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