Wines that pair with
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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.
Why it works with Baked Lemon-pepper Salmon
American Pinot Noir's cherry-and-spice profile pairs gently with Baked Lemon-pepper Salmon.
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.
Why it works with Baked Lemon-pepper Salmon
Light reds like Beaujolais can match Baked Lemon-pepper Salmon surprisingly well — especially with seared or grilled preparations.
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.
Why it works with Baked Lemon-pepper Salmon
Pouilly-fumé brings citrus and a mineral edge that flatters Baked Lemon-pepper Salmon's delicacy.
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