Goat Cheese 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 Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese +4 more Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese · Pesto Salmon Goat Cheese · Smoked Salmon And Goat Cheese Quiche · Smoked Salmon, Fennel And Goat Cheese Toasts · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette

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 Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese +3 more Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese · Pesto Salmon Goat Cheese · Smoked Salmon And Goat Cheese Quiche · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette

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 Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese +3 more Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese · Pesto Salmon Goat Cheese · Smoked Salmon And Goat Cheese Quiche · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette

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 Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese +3 more Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese · Pesto Salmon Goat Cheese · Smoked Salmon And Goat Cheese Quiche · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette

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 Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese +3 more Goat Cheese Salmon · Salmon Goat Cheese · Salmon And Goat Cheese · Pesto Salmon Goat Cheese · Smoked Salmon And Goat Cheese Quiche · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette

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.

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

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

Red · Medium · Dry

Bordeaux's serious white tradition — Semillon-Sauvignon blends, often barrel-aged, with citrus, white peach, beeswax, and the structure to age for decades.