Wines that pair with

Baked Salmon With Tarragon And Fennel-seed Butter

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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 Tarragon And Fennel-seed Butter

American Pinot Noir's cherry-and-spice profile pairs gently with Baked Salmon With Tarragon And Fennel-seed Butter.

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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 Tarragon And Fennel-seed Butter

Serve Beaujolais slightly chilled with Baked Salmon With Tarragon And Fennel-seed Butter; the lift makes the pairing feel right.

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Pouilly-fumé

Classic

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 Salmon With Tarragon And Fennel-seed Butter

Salt air, lemon, and stone — Pouilly-fumé's profile mirrors what Baked Salmon With Tarragon And Fennel-seed Butter is reaching for.

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