Baked Lemon Salmon

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 Baked Lemon Salmon · Baked Salmon With Lemon-dill Sauce · Baked Salmon In Garland Lemon Topped With Crumbs +1 more Baked Lemon Salmon · Baked Salmon With Lemon-dill Sauce · Baked Salmon In Garland Lemon Topped With Crumbs · Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter 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 Baked Lemon Salmon · Baked Salmon With Lemon-dill Sauce · Baked Salmon In Garland Lemon Topped With Crumbs +1 more Baked Lemon Salmon · Baked Salmon With Lemon-dill Sauce · Baked Salmon In Garland Lemon Topped With Crumbs · Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter 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 Baked Lemon Salmon · Baked Salmon With Lemon-dill Sauce · Baked Salmon In Garland Lemon Topped With Crumbs +1 more Baked Lemon Salmon · Baked Salmon With Lemon-dill Sauce · Baked Salmon In Garland Lemon Topped With Crumbs · Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

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 Baked Lemon Salmon · Baked Salmon With Lemon-dill Sauce · Baked Salmon In Garland Lemon Topped With Crumbs

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.

Works with Baked Lemon Salmon · Baked Salmon With Lemon-dill Sauce · Baked Salmon In Garland Lemon Topped With Crumbs

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

White · Medium · Dry

Volcanic Greek white from Santorini — laser acid, salt, and stone-fruit minerality. The defining wine for seafood, octopus, and Mediterranean grilled fare.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.