Salmon Herb

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.

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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 Herb · Herb Salmon · Salmon With Herb Sauce +5 more Salmon Herb · Herb Salmon · Salmon With Herb Sauce · Herb Crusted Salmon · Herb Crusted Plank Salmon · Broiled Salmon With Mustard Herb Glaze · Salmon Cakes With Lemon-herb Mayonnaise · Poached Salmon With Herb And Caper Vinagrette

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 Herb · Herb Salmon · Cold Salmon With Herbs +5 more Salmon Herb · Herb Salmon · Cold Salmon With Herbs · Salmon With Herb Sauce · Herb Crusted Salmon · Herb Crusted Plank Salmon · Broiled Salmon With Mustard Herb Glaze · Poached Salmon With Herb And Caper Vinagrette

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 Herb · Herb Salmon · Salmon With Herb Sauce +4 more Salmon Herb · Herb Salmon · Salmon With Herb Sauce · Herb Crusted Salmon · Herb Crusted Plank Salmon · Broiled Salmon With Mustard Herb Glaze · Poached Salmon With Herb And Caper Vinagrette

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 Herb · Herb Salmon · Salmon With Herb Sauce +4 more Salmon Herb · Herb Salmon · Salmon With Herb Sauce · Herb Crusted Salmon · Herb Crusted Plank Salmon · Broiled Salmon With Mustard Herb Glaze · Poached Salmon With Herb And Caper Vinagrette

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 Roasted Salmon With Orange-herb Sauce · Salmon Cakes With Lemon-herb Mayonnaise

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Herb Butter Salmon · Crispy Salmon With Soft Herbed Mash And Onion Herb Salad

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 Roasted Salmon With Orange-herb Sauce · Salmon Cakes With Lemon-herb Mayonnaise

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.

Burgundy's grandest white — golden, powerful, ageless Chardonnay from limestone slopes above Aloxe. A wine for special occasions and patient cellars.

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.

White · Medium · Dry

Campania's most serious white — Fiano di Avellino has the body of Chardonnay, the minerality of Chablis, and notes of honey, hazelnut, and orange peel. Ages remarkably well.