Salmon
Salmon's rich omega-3 fat content and buttery flesh make it one of the most wine-friendly fish. Whether poached, grilled, pan-seared, or raw in sushi, salmon's natural oils create multiple bridge points to crisp whites and light reds.
Wine Pairings
Alsatian Pinot Gris has the body and stone-fruit richness to complement salmon's fat without overwhelming its delicate flavor. The slight spice works beautifully with smoked salmon.
White Burgundy — especially from Chablis or the Côte de Beaune — matches salmon's richness with mineral precision. Butter-sauced salmon loves a lightly oaked Meursault.
The sommelier's surprise: a light, cool-climate Pinot Noir from Oregon or Burgundy complements grilled or seared salmon. The earthy red fruit and silky tannins are a perfect match.
A bone-dry Provence rosé is ideal with salmon sashimi or gravlax — its red fruit lift and saline finish complement raw fish perfectly.
High-tannin reds clash with fish oils and turn metallic and bitter. Full-bodied reds overwhelm salmon's delicate flavor.
Champagne or Crémant d'Alsace is magical with smoked salmon blinis — the autolytic brioche notes echo the smokiness, and the bubbles cleanse the fat.