Wine
Pinot Noir from Oregon's Willamette Valley. Grown in a cool climate similar to Burgundy, featuring cherry and raspberry fruit with elegant acidity.
Dish
Fresh Pacific salmon simply grilled. Crispy skin, moist juicy flesh, served with lemon and herbs.
Why It Works
Oregon Pinot's delicate tannins and bright acidity balance beautifully with salmon's fat. As products of the same Pacific Coast, there's a terroir-driven affinity.
Flavor Harmony
Salmon's orange and Pinot Noir's ruby beautify the table. Lemon's acidity links with the wine's acid, while herbs resonate with Pinot's earthiness—a calculated, beautiful pairing.
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