Wines that pair with
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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.
Why it works with Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle
Bubbles refresh between bites of any seafood dish.
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.
Why it works with Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle
Oaked Chardonnay mirrors salmon's fatty richness — works especially well with grilled or smoked preparations.
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.
Why it works with Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle
Pinot Noir is the rare red that works with salmon — silky tannin meets the fish's natural fat.
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.
Why it works with Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle
Dry rosé matches salmon's coral hue and oily texture beautifully.
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.
Why it works with Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle
Crisp white acid cuts through salmon's natural oils.
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