My fiancee's cooking soy-orange glazed salmon tonight. I'm thinking the tartness of a flemish red could play nicely with the sweet/salty of the glaze and the fattyness of the fish. Is this a bad idea?
It sounds like something that I would enjoy personally though I am a huge fan of flemish red beers. I could really see the sourness cutting through the fattiness of the salmon as it generally pairs well with strong cheeses (like blue).
