Which wine with maple glazed wild salmon?

Good friend of mine is hosting a nice 4 course dinner next weekend. One of the main courses is maple glazed salmon with carrot puree. She wanted to serve Dr L Riesling, yikes was my immediate thought!
I am thinking Pinot Noir from Oregon or maybe some kinda Chenin Blanc but wonder which suggestions forumites might have?

Host is having a pinkie with the appetiser, Pinot Gris with the goats cheese, big red with bison short ribs, beautiful with poached pear!

Thanks Doris.

pinot noir was my immediate reaction

I suppose it depends on the sweetness of the maple glaze, but maybe off-dry riesling isn't such a bad idea (I'd venture upwards from the generic Dr L though - maybe a decent Kabinett or Spatlese). Chenin also sounds a possibility, perhaps a semi-mature Loire sweetie. I'd be tempted to try and match sweetness of glaze + carrots with the wine (Yin and Yin, rather than Yin and Yang).

Maybe there's an off-dry Rosé that might work as well?

A fun challenge - will be interested in the outcome of the match you choose.

regards

Ian

I'm a little leary of the maple with Pinot too. A full bodied off dry white could work.

Anyone else think this might be a good match for a moderately-oaked chardonnay?

Lots of help offered here, thanks. A rose is being served earlier on. Seems like we are back to a white again...I am partial to Chenin Blanc!

[Jenise]

Anyone else think this might be a good match for a moderately-oaked chardonnay?

I do. But then I like chardonnay with almost everything.

Alsace pinot gris, especially something like Z-H Windsbuhl.

If the maple syrup is at all forward in the dish I'd call it a non-wine friendly dish and drink sparkling water.

No point torturing a decent wine into something you don't enjoy by forcing a match with food that alters it too much.

I'd go with a fairly big Riesling myself, and if the maple glaze is a prominent feature, I'd go for a high acid model.

Have fun,
Mark Lipton

Anyone else think this might be a good match for a moderately-oaked chardonnay?

I would love to try this with a bottle of 2007 Stone Wolf pinot gris. I would definitely not go with a pinot, but I do like the idea of a (barely) off dry chenin. I also think this might go well with a Fiano from Campania region or a Greco from the Irpinia region of central Italy. Dry Creek Vineyards makes a pretty darn nice California chenin that sells here for about a tenner.

More good ideas. The host is planning a PG with the crab cake/goat cheese appetiser whatever. CB would seem to have some appeal here but riesling still mentioned eh.

Anyone else think this might be a good match for a moderately-oaked chardonnay?

I'd agree, in particular if the Chardonnay had a few years aging. Mature Gruner Veltliner was another thought. I think Pinot would work only if the maple glaze was not too strong/sweet and the Pinot Noir was middle-aged or older.

My first thoughts were older Spatlese Riesling or a not too dry Amontillado or Oloroso sherry. I think the Dr. L will be OK, but a little too light and fresh for the dish to have any real synergy.

There's a lot of truth in what Bernard & Bill have to say. The sweetness of the glaze and the richness of the dish call for either something sweet and rich (but not too much) as a complement or something acidic and sweet as a contrast. My vote is for a slightly sweet red sparkling wine like Brun FRV100 or Cerdun du Bugey or maybe even a Brachetto if the glaze is not too sweet.