Wines that pair with
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White · Medium · Dry
Campania's most serious white — Fiano di Avellino has the body of Chardonnay, the minerality of Chablis, and notes of honey, hazelnut, and orange peel. Ages remarkably well.
Why it works with Herb-grilled Salmon
Mandra Rossa Fiano's mid-weight handles Herb-grilled Salmon well; the acid keeps the pairing crisp without weighing it down.
Shorthand most often for Pinot Noir — light-bodied, perfumed red wine with cherry and earth. Burgundy's most temperamental and rewarding grape.
Why it works with Herb-grilled Salmon
pinot gres and Herb-grilled Salmon make a workable pairing — taste, adjust, enjoy.
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 Herb-grilled Salmon
Serve Pinot Noir slightly chilled with Herb-grilled Salmon; the lift makes the pairing feel right.
White · Medium · Dry
The white grape of the Northern Rhône — full-bodied, peachy, faintly perfumed, with the texture of a quiet Chardonnay. Pairs with anything saffron-tinged or apricot-glazed.
Why it works with Herb-grilled Salmon
Viognier's mid-weight handles Herb-grilled Salmon well; the acid keeps the pairing crisp without weighing it down.
Rosé · Light · Off-dry
California's introduction to wine for an entire generation — slightly sweet, lightly fruity, easy to like. Pair with brunch, spice, or nothing at all.
Why it works with Herb-grilled Salmon
White Zinfandel's dry, fruity profile matches Herb-grilled Salmon without crowding it — a summer staple.
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