Salmon Citrus

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 Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli +6 more Salmon Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli · Salmon With Citrus Soy Glaze · Salmon With Citrus Soy Sauce · Citrus Cured Salmon · Citrus Cured Salmon With Wine · Salmon Cooked With Citrus Olives And Chiles · Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle

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 Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli +6 more Salmon Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli · Salmon With Citrus Soy Glaze · Salmon With Citrus Soy Sauce · Citrus Cured Salmon · Citrus Cured Salmon With Wine · Salmon Cooked With Citrus Olives And Chiles · Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle

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 Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli +6 more Salmon Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli · Salmon With Citrus Soy Glaze · Salmon With Citrus Soy Sauce · Citrus Cured Salmon · Citrus Cured Salmon With Wine · Salmon Cooked With Citrus Olives And Chiles · Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle

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 Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli +6 more Salmon Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli · Salmon With Citrus Soy Glaze · Salmon With Citrus Soy Sauce · Citrus Cured Salmon · Citrus Cured Salmon With Wine · Salmon Cooked With Citrus Olives And Chiles · Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle

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 Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli +6 more Salmon Citrus · Citrus Salmon · Smoked Salmon Citrus Aoli · Salmon With Citrus Soy Glaze · Salmon With Citrus Soy Sauce · Citrus Cured Salmon · Citrus Cured Salmon With Wine · Salmon Cooked With Citrus Olives And Chiles · Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle

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 Grilled Citrus Salmon · Seared Salmon With Citrus-soy Glaze

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 Grilled Citrus Salmon · Seared Salmon With Citrus-soy Glaze

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.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.