Pesto 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.

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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.

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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.

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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 Pesto Salmon · Salmon Pesto · Pesto Salmon Goat Cheese +9 more Pesto Salmon · Salmon Pesto · Pesto Salmon Goat Cheese · Salmon And Pesto · Salmon Basil Pesto · Baked Salmon With Pesto · Sun Dried Tomato Pesto Salmon · Poached Salmon With Pesto · Grilled Salmon And Pesto · Pan Seared Salmon With Basil Pesto · Salmon Milano With Basil Pesto Butter · Pan Seared Salmon With Bailie Pesto 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 Pesto Salmon · Salmon Pesto · Pesto Salmon Goat Cheese +9 more Pesto Salmon · Salmon Pesto · Pesto Salmon Goat Cheese · Salmon And Pesto · Salmon Basil Pesto · Baked Salmon With Pesto · Sun Dried Tomato Pesto Salmon · Poached Salmon With Pesto · Grilled Salmon And Pesto · Pan Seared Salmon With Basil Pesto · Salmon Milano With Basil Pesto Butter · Pan Seared Salmon With Bailie Pesto Sauce

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

Red · Full · Dry

The grape behind Barolo and Barbaresco — pale ruby in the glass but ferocious on the palate. Rose, tar, dried cherry, and tannins that need time. Old-school greatness.

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.