Pan Seared 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 Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce +2 more Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce

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 Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce +2 more Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper 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 Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce +2 more Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper 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 Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce +2 more Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper 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 Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce +2 more Pan Seared Salmon · Pan Seared Salmon With Basil Pesto · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce

Red · Medium · 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.