Balsamic Salmon

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 Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze +2 more Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze · Balsamic Grand Marnier Glazed Grilled Salmon · Balsamic/ Grand Marinara Glazed Grilled Salmon

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 Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze +2 more Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze · Balsamic Grand Marnier Glazed Grilled Salmon · Balsamic/ Grand Marinara Glazed Grilled Salmon

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 Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze +2 more Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze · Balsamic Grand Marnier Glazed Grilled Salmon · Balsamic/ Grand Marinara Glazed Grilled Salmon

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 Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze +2 more Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze · Balsamic Grand Marnier Glazed Grilled Salmon · Balsamic/ Grand Marinara Glazed Grilled Salmon

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 Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze +2 more Balsamic Salmon · Balsamic Glazed Salmon · Salmon With Orange Balsamic Glaze · Balsamic Grand Marnier Glazed Grilled Salmon · Balsamic/ Grand Marinara Glazed Grilled Salmon

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 Seared Salmon With Balsamic Glaze · Grilled Salmon Fillets With Balsamic Glaze

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

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 most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.

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.

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.