Lemon Butter Salmon

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 Lemon Butter Salmon · Salmon In Lemon Butter · Salmon With Lemon Butter Sauce +3 more Lemon Butter Salmon · Salmon In Lemon Butter · Salmon With Lemon Butter Sauce · Salmon With Lemon-butter · Salmon Lemon Sage Butter · Salmon Steaks Meuniere (lemon And Butter 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 Lemon Butter Salmon · Salmon With Lemon Butter Sauce · Salmon With Lemon-butter +3 more Lemon Butter Salmon · Salmon With Lemon Butter Sauce · Salmon With Lemon-butter · Salmon Lemon Sage Butter · Salmon Steaks Meuniere (lemon And Butter Sauce) · Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

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 Lemon Butter Salmon · Salmon With Lemon Butter Sauce · Salmon With Lemon-butter +2 more Lemon Butter Salmon · Salmon With Lemon Butter Sauce · Salmon With Lemon-butter · Salmon Lemon Sage Butter · Salmon Steaks Meuniere (lemon And Butter Sauce)

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 Lemon Butter Salmon · Salmon With Lemon Butter Sauce · Salmon With Lemon-butter +2 more Lemon Butter Salmon · Salmon With Lemon Butter Sauce · Salmon With Lemon-butter · Salmon Lemon Sage Butter · Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter 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 Lemon Butter Salmon · Salmon With Lemon Butter Sauce · Salmon With Lemon-butter +2 more Lemon Butter Salmon · Salmon With Lemon Butter Sauce · Salmon With Lemon-butter · Salmon Lemon Sage Butter · Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

Catalonia's smallest appellation, right outside Barcelona — Pansa Blanca-based whites and increasingly serious reds from a tiny region. A local secret.

White · Medium · 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.

White · Medium · Dry

Volcanic Greek white from Santorini — laser acid, salt, and stone-fruit minerality. The defining wine for seafood, octopus, and Mediterranean grilled fare.

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.

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

White · Medium · Dry

Chablis's pinnacle — seven hillside vineyards above the village producing Chardonnay of remarkable depth and longevity. Decant; pair with serious shellfish.

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.