Cedar 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.

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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.

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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.

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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.

Works with Cedar Salmon · Cedar Salmon, Dill · Cedar Roasted Salmon +8 more Cedar Salmon · Cedar Salmon, Dill · Cedar Roasted Salmon · Dill Cedar Planked Salmon · Cedar Plank Grilled Salmon · Maple Glazed Cedar Planked Salmon · Cedar Plank Grilled Sockeye Salmon · Cedar Planked Salmon With Maple Glaze · Cedar Plank Salmon With A Carmelized Glaze · Cedar Plank Salmon Marrinaded In Soy Sauce ,orange Juice & Brown Sugar · 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.

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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.

Works with Cedar Plank Salmon With Maple Glaze And Mustard Mashed Potatoes · Cedar Planked Salmon With Maple Glaze And Mustard Mashed Potatoes

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 Cedar Plank Salmon With Maple Glaze And Mustard Mashed Potatoes · Cedar Planked Salmon With Maple Glaze And Mustard Mashed Potatoes

Red · Light · Dry

Beaujolais's grape and a thinking-person's Pinot. Bright cherry, banana, granite, low tannins, high drinkability. Chill it slightly; pair with picnic charcuterie or roast chicken.

Works with Grilled Salmon On Cedar Plank · Cedar Plank Roasted Or Grilled Salmon Fillet

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Cedar Smoked Salmon · Cedar Planked Salmon

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Grilled Salmon On Cedar Plank · Cedar Plank Roasted Or Grilled Salmon Fillet

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.

Works with Cedar Smoked Salmon · Cedar Planked Salmon

Red · Medium · 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.