Blackened Salmon

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

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Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Blackened Salmon Alfredo · Grilled Blackened Salmon · Salmon Blackened +2 more Blackened Salmon Alfredo · Grilled Blackened Salmon · Salmon Blackened · Raspberry Chipotle Sauce Blackened Salmon · Blackened Salmon W/tortellini W/alfredo Sauce

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Blackened Salmon Alfredo · Grilled Blackened Salmon · Salmon Blackened +2 more Blackened Salmon Alfredo · Grilled Blackened Salmon · Salmon Blackened · Raspberry Chipotle Sauce Blackened Salmon · Blackened Salmon W/tortellini W/alfredo Sauce

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Blackened Salmon Alfredo · Grilled Blackened Salmon · Salmon Blackened +2 more Blackened Salmon Alfredo · Grilled Blackened Salmon · Salmon Blackened · Raspberry Chipotle Sauce Blackened Salmon · Blackened Salmon W/tortellini W/alfredo Sauce

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Blackened Salmon Alfredo · Grilled Blackened Salmon · Salmon Blackened +2 more Blackened Salmon Alfredo · Grilled Blackened Salmon · Salmon Blackened · Raspberry Chipotle Sauce Blackened Salmon · Blackened Salmon W/tortellini W/alfredo Sauce

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.