Quote Originally Posted by snapdragen View Post
Can I get away with serving a light tasting red wine?
Wow, does that sound fantastic! I think I'll draw some inspiration from this menu for my future cooking.

Two aspects of the menu -- the lime marinade on the salmon and the butternut squash -- make me suggest an Alsatian Pinot Gris. Your LWS will be able to suggest a good one in the $12 range; one reliable producer is Trimbach. A gewurztraminer might also work, but it might be a bit sweet for the tang of the lime.

If you want to go red, there are plenty of good-value-for-money pinot noirs, but even that is likely to come in conflict with the lime on the salmon. In that case, you could change your marinade to balsamic vinaigrette or something like it.

YUM!