Pinot noir from Willamette Valley, Oregon pairs well with salmon because its acidity complements the fish's fat, enhancing a rich texture and flavor.
The wine's fruity notes also enhance the fats as the fruits meld with the oils and remind us of the opulence and powerful flavors distinctive to the species.
To stop salmon from getting too sweet when paired with Willamette Valley pinot noir, balance out berries and acidity with herbs while keeping it simple.
Pick flavors for salmon based on specific notes of the pinot noir chosen, as Willamette Valley versions focus more on fruits.
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