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Sauvignon Blanc

Pairing is always a question of balance. There is a certain harmony to be established between the flavors of your dish. In this month featured recipe, Dilled Salmon Papillotte with Goat Cheese, the rich tone is created by the fresh, grassy taste of the dill, the savory salmon, and the tangy goat cheese; it is further enhanced by the appropriate wine.

Your wine choice should have a sophisticated flavor without breaking this fragile balance. Therefore, any strong or rich red wines are excluded. The delicacy of a fruity wine will lead to a better complementing. Of course, a white wine with crisp and dry tones will make more sense, considering the salmon is steamed in papillotte. The best match, without a doubt, is a Sauvignon blanc.

Sauvignon Blanc are produced in the Loire Valley of France, but excellent Sauvigons are made in California, New Zealand, and South Africa. If you're planning on having a French Sauvignon, we suggest a Pouilly Fume 2005 or 2003. Another recommended French pick would be the Sancerre, which is more affordable. Of course, Napa Valley wines are also perfect choices.