Need some suggestions for salmon

Hey good people...

I'm struggling with a match for this:

Dill-scented salmon en-papillote
Tzatziki cucumber fettuccini (cukes cut into a noodle length)
Truffled beets
Dark rye toast with homemade creme fraiche and caviar

It's one course...

I'm thinking:

Alsacian Pinot Gris with slight RS
Dry Alsacian reisling
Mature burgundy

Any thoughts would be welcome -- ideally French. Note -- the beets are just a garnish/accent...

Thanks,
Jim

Hey good people...

I'm struggling with a match for this:

Dill-scented salmon en-papillote
Tzatziki cucumber fettuccini (cukes cut into a noodle length)
Truffled beets
Dark rye toast with homemade creme fraiche and caviar

Retsina?

So you're dressing cuke sticks with yogurt,garlic, etc? Just trying to be sure I know what you're saying.

I'm usually a big fan of good Pinot Noir with salmon, and like beets and PN. But when I add dill is one time when I turn to whites, and also somehow thought of mature Burg (red or white) and a yogurt sauce doesn't seem right.

Of your choices, I'd probably go for the PG, as long as the RS is very slight. But from my cellar I think I'd go for younger white Burg, with good acidity (which I've served successfully with poached salmon with dill, and think would do ok with sides).

Sparkling is another option,.

Sticking my neck out 'cause I don't know, but...

What about a Macon Lugny?

Just popped into my head and I haven't even had one in a long time.

[Jenise]

In completely agreement with Dale--I consider pinot extremely flexible, but dill and fermented black beans (like the Chinese sauce) are two things I've found that just hate that grape. Go Alsacian.