by Jenise » Sun Feb 18, 2018 9:53 pm
Mark, we would all be happy to consult with you on future courses. You'll find that most wine lovers like the ones who hang out here are just as crazy about food as they are wine and very experienced at both cooking and fine dining.
I agree with Dave about the syrah element. All syrah or a syrah blend would work well. Yes, pinot's classic with salmon but it's the sauce/accoutrements more than the protein that determines a good pairing, and on the whole your meal is mediterranean. (Pinot noir isn't). A syrah would really speak to your dish. Since you're working with a distributor, you might ask him or her to recommend one from southern France, like the Languedoc-Roussillon region. Many excellent versions are imported to the U.S. and are in fact superb values compared to domestic versions. A white or in fact a rose from the same region would make an excellent accompaniament to your bruschetta and give the whole dinner a cohesive feel.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov