Wines that pair with

Baked Salmon With Mustard-crumb Crust

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American Pinot Noir

Adventurous

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 Salmon With Mustard-crumb Crust

American Pinot Noir's mid-weight flatters Baked Salmon With Mustard-crumb Crust without taking over — the everyday red strategy.

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Beaujolais

Interesting

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 Salmon With Mustard-crumb Crust

Serve Beaujolais slightly chilled with Baked Salmon With Mustard-crumb Crust; the lift makes the pairing feel right.

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Chardonnay

Classic

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.

Why it works with Baked Salmon With Mustard-crumb Crust

Chardonnay's mid-weight handles Baked Salmon With Mustard-crumb Crust well; the acid keeps the pairing crisp without weighing it down.

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Rosé Côtes-du-rhône

Classic

Rosé · Light · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Why it works with Baked Salmon With Mustard-crumb Crust

Rosé Côtes-du-rhône's dry, fruity profile matches Baked Salmon With Mustard-crumb Crust without crowding it — a summer staple.

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