Marinated Salmon

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 Marinated Salmon · Marinated Salmon Toasts · Bourbon Marinated Salmon +2 more Marinated Salmon · Marinated Salmon Toasts · Bourbon Marinated Salmon · Baked Salmon Marinated With Olive Oil · Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle

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 Marinated Salmon · Bourbon Marinated Salmon · Honey Mustard Marinated Alaskan Salmon +2 more Marinated Salmon · Bourbon Marinated Salmon · Honey Mustard Marinated Alaskan Salmon · Baked Salmon Marinated With Olive Oil · Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle

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 Marinated Salmon · Bourbon Marinated Salmon · Baked Salmon Marinated With Olive Oil +1 more Marinated Salmon · Bourbon Marinated Salmon · Baked Salmon Marinated With Olive Oil · Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle

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 Marinated Salmon · Bourbon Marinated Salmon · Baked Salmon Marinated With Olive Oil +1 more Marinated Salmon · Bourbon Marinated Salmon · Baked Salmon Marinated With Olive Oil · 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.

Works with Marinated Salmon · Bourbon Marinated Salmon · Baked Salmon Marinated With Olive Oil +1 more Marinated Salmon · Bourbon Marinated Salmon · Baked Salmon Marinated With Olive Oil · Cedar Plank Salmon Marinated In Saffron And Citrus With Basil Oil Drizzle

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.

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.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Sparkling · Light · Dry

Limoux's modern-style traditional-method sparkler — Chardonnay-based, more body and structure than Blanquette. Outstanding value next to Champagne.

Rosé · Light · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.