Although we have long since thrown the wine and food matching book (white with fish, and red with meat, always at room temperature) out the window, this is one of those occasions where we can go back to basics.
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With the poached salmon, let's have a wee glass of Pouilly Fumé from the Loire. Arguably the best example of the Sauvignon Blanc grape, the perfect Pouilly Fumé has minerality, acidity and fruit in equal measure. The more modern producers tend to favour tropical fruit with a nice amount of minerality. A decent modern styled example is the Pouilly Fumé La Tuilerie 2013 (M&S, £13.99). This is well balanced, and would be perfect with Geoff's poached salmon. And remember, if you don't finish the bottle, decant what's left into an empty half-bottle and pop it back into the fridge where it will stay fresh and tasty for a few days.
For the beef wellington, I'd head to Beaujolais for a Julienas, or Burgundy proper for a decent Beaune or Gevrey-Chambertin.
Happily, it doesn't have to be terribly expensive and our Julienas Eglise Loron 2012 (Inverarity One to One, £9.99) is a good example.
If you're wanting to spend a bit more, the Savigny-les-Beaunes 1er Cru Les Peuillets Albert Bichot 2011 (M&S, £24) is excellent. Bichot is a good, reliable producer and his wines are consistent, good value and (most importantly) tasty.