The perfect way to complement your Irish Smoked Salmon or seafood dish is undoubtedly with a wine that brings out the best flavours.
Where does one start? Well the first thing to note is that wine is a personal taste and you may prefer to indulge in your own favourite wine (or whatever happens to be in your house at the time).
The one point to note is that wine buying, drinking & pairing with smoked salmon or seafood should be fun, an enjoyable ritual without fuss. Sometimes it is worthwhile to experiment trying different flavours and textures from all over the world.
A Gewurztraminer, Riesling, Chenin Blanc or well made White Zinfandel softens and rounds the smoke flavours. This is because it balances out the salt content of the smoked salmon. The natural acididty of the Riesling grape in particular works very well with the fat content of salmon. A local favourite is our aptly named Madfish Reisling from Australia.
The unique art of Riesling is its natural residual sugar content, which not only makes for a great and interesting wine but its sweetness highlights the flavour of the smoked salmon. Note too that crisp acidic wines seem to clash with smoked fish.
The important thing to note is that delicate tasting wines should not be matched with smoked salmon. The reason being that the smokey flavour and texture of the salmon overwhelms the wine taste. Smoked salmon is best softened by off dry wines. A completely dry or oaky wine such as a Californian Chardonnay creates too much of a contrast in the mouth and sets up a battle of flavours in which neither side wines.
Don’t worry too much about serving the same wine you cook a dish with. Another of the old rules says that you should be sure to serve the same wine with a dish if you’ve used it in the preparation of that dish. Wine is only one element in a dish and when its cooked it both loses its alcohol and marries with the other flavours in the dish – chaging it dramatically. Look at the overall flavours in the dish to decide what wine to serve.
Pairs perfectly with delicate seafood like sole, oysters, and scallops. Its crisp acidity and citrus notes enhance the light flavors of the fish, while also balancing the briny taste of oysters and the richness of scallops. This makes it an ideal wine for fresh, simple seafood dishes.
Pairs wonderfully with richer seafood like halibut, shrimp, and crab. Its creamy texture and buttery flavors complement the mild, flaky halibut, while its subtle acidity balances the sweetness of shrimp and crab. This wine’s versatility makes it a great choice for more luxurious seafood dishes.
Pairs beautifully with grilled swordfish and tuna due to its soft tannins and fruity notes, which complement the meaty texture of these fish. Similarly, Cabernet Sauvignon's fuller body and deep flavors work well with these rich, hearty seafood options, enhancing their robust flavors. Both wines are ideal for dishes with bold seasoning or char from the grill.
Pairs well with salmon due to its bold flavors and smooth tannins. The wine’s dark fruit notes and slight spiciness complement the richness and fattiness of salmon, especially when the fish is grilled or smoked. This makes Syrah an excellent choice for heartier salmon dishes.
The smoking process has been refined over the years but the process is still the traditional one. Jackie has handed the secrets of the preparation of salmon smoking down to his sons. The recipe for succulent smoked salmon means close consideration is given to the duration of the curing, drying and smoking process. Real oak wood shavings are used, and the salmon are slow smoked over these delivering on Clarke’s unique wholesome taste of Irish smoked salmon.
Additional lines with a gourmet theme were added in recent years, and they now live up to the reputation that Clarke’s Great Taste award winning Wild Irish smoked salmon established. Including, Irish Food Awards winning Organic smoked and barbecued salmon.
Too often wine can intimidate us. Part of this is due to the tremendous number of choices that exist and part of it is due to the tendency to make wine too ‘precious’. Wine is one of the oldest and most basic foods. It is meant to be enjoyed in context with food. Don’t be intimidated. Hopefully the above will be useful to you as a guide. It comes down your own choice and preferences. Drink what you like. Its part of the joy of pairing food and wine!
With over 60 years of experience which began in 1945 with Jackie Clarke the Clarke family have created a treasure in their oak smoked wild salmon. The combination of the oak wood chippings and an emphasis on the drying of the salmon after curing produces a quality of taste that is difficult to surpass. A truly brillant flavour and texture that rewards one’s taste curiosity and guaranteed to make you want more.
