Fillet 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.

Works with Fillet Salmon · Atlantic Salmon Fillet · Pan-fried Fillet Of Salmon +7 more Fillet Salmon · Atlantic Salmon Fillet · Pan-fried Fillet Of Salmon · Glazed Salmon Fillets · Pan Fried Fillet Of Salmon · Mustard Glazed Salmon Fillet · Salmon Fillet In Caper Sauce · Salmon Fillet With Horseradish · Salmon Fillets With Watercress · Grilled Salmon Fillets With Creamy Horseradish Sauce

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 Fillet Salmon · Atlantic Salmon Fillet · Pan-fried Fillet Of Salmon +7 more Fillet Salmon · Atlantic Salmon Fillet · Pan-fried Fillet Of Salmon · Glazed Salmon Fillets · Pan Fried Fillet Of Salmon · Salmon Fillet In Caper Sauce · Salmon Fillet With Horseradish · Salmon Fillets With Watercress · Grilled Salmon Fillets With Creamy Horseradish Sauce · Pan-fried Fillet Of Salmon With Crispy Leek And A Light Champagne Beurre Blanc

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 Fillet Salmon · Pan-fried Fillet Of Salmon · Glazed Salmon Fillets +5 more Fillet Salmon · Pan-fried Fillet Of Salmon · Glazed Salmon Fillets · Pan Fried Fillet Of Salmon · Salmon Fillet In Caper Sauce · Salmon Fillet With Horseradish · Salmon Fillets With Watercress · Grilled Salmon Fillets With Creamy Horseradish Sauce

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 Fillet Salmon · Pan-fried Fillet Of Salmon · Glazed Salmon Fillets +5 more Fillet Salmon · Pan-fried Fillet Of Salmon · Glazed Salmon Fillets · Pan Fried Fillet Of Salmon · Salmon Fillet In Caper Sauce · Salmon Fillet With Horseradish · Salmon Fillets With Watercress · Grilled Salmon Fillets With Creamy Horseradish Sauce

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.

Works with Salmon Fillets With Lemon-thyme Sauce · Grilled Salmon Fillets With Balsamic Glaze · Pepper And Coriander-roasted Salmon Fillets +1 more Salmon Fillets With Lemon-thyme Sauce · Grilled Salmon Fillets With Balsamic Glaze · Pepper And Coriander-roasted Salmon Fillets · Glazed Salmon Fillets With Dill Mustard Sauce

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Salmon Fillet · Broiled Salmon Fillet · Broiled Salmon Fillet With Mustard Dill Sauce

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 Salmon Fillets With Lemon-thyme Sauce · Poached Salmon Fillets With Watercress Mayonnaise

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Works with Broiled Salmon Fillet · Broiled Salmon Fillet With Mustard Dill Sauce

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 Salmon Fillets With Balsamic Glaze · Pepper And Coriander-roasted Salmon Fillets

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Grilled Salmon Fillet · Oven Roasted 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 Salmon Fillet · Broiled Salmon Fillet