Grilled Salmon
Grilled salmon's rich fatty flesh takes on beautiful smoky char while its natural oils keep it moist and flavorful. The contrast of charred exterior with silky pink interior pairs beautifully with a wider range of wines than most fish.
Wine Pairings
Grilled salmon is one of the few fish dishes that takes a light-medium red wine — Pinot Noir's red berry, earth, and silky texture complement salmon's richness.
Premier Cru Chablis or Meursault — mineral, stone fruit, and light oak handle the fat of salmon beautifully.
Viognier's peach, apricot, and floral aromatics contrast with salmon's richness in a refreshing, aromatic way.
Bone-dry Alsatian Gewürztraminer with its lychee and rose notes makes a stunning contrast to smoky grilled salmon.
A full-bodied Rhône rosé mirrors the salmon's color and has the body to match its richness.
High tannin overwhelms salmon's delicate flavor and creates a bitter, metallic reaction — stick to low-tannin reds or whites.