Salmon Pepper

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 Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon +4 more Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon · Pepper Salmon · Peppered Salmon · Black Pepper-crusted Salmon · Salmon, Cumin Powder., Garlic Salt And Pepper

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 Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon +4 more Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon · Pepper Salmon Bbq · Peppered Salmon · Black Pepper-crusted Salmon · Salmon, Cumin Powder., Garlic Salt And Pepper

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 Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon +4 more Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon · Pepper Salmon Bbq · Peppered Salmon · Black Pepper-crusted Salmon · Salmon, Cumin Powder., Garlic Salt And Pepper

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 Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon +3 more Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon · Peppered Salmon · Black Pepper-crusted Salmon · Salmon, Cumin Powder., Garlic Salt And Pepper

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 Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon +3 more Salmon Pepper · Salmon Pepper Relish · Lemon Pepper Salmon · Peppered Salmon · Black Pepper-crusted Salmon · Salmon, Cumin Powder., Garlic Salt And Pepper

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.

Works with Baked Lemon-pepper Salmon · Salmon With Sesame-peppercorn Crust · Marinated Salmon Seared In A Pepper Crust +2 more Baked Lemon-pepper Salmon · Salmon With Sesame-peppercorn Crust · Marinated Salmon Seared In A Pepper Crust · Pepper And Coriander-roasted Salmon Fillets · Phyllo-wrapped Salmon With Leeks And Red Bell Pepper

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.

Works with Baked Lemon-pepper Salmon · Marinated Salmon Seared In A Pepper Crust · Pepper And Coriander-roasted Salmon Fillets +1 more Baked Lemon-pepper Salmon · Marinated Salmon Seared In A Pepper Crust · Pepper And Coriander-roasted Salmon Fillets · Phyllo-wrapped Salmon With Leeks And Red Bell Pepper

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.

Works with Baked Lemon-pepper Salmon · Maple-pepper Salmon Bites · Pepper And Coriander-roasted Salmon Fillets

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.

Works with Marinated Salmon Seared In A Pepper Crust · Phyllo-wrapped Salmon With Leeks And Red Bell Pepper

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.

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.