Salmon And Mustard

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.

Works with Salmon Glazed With Honey And Mustard · Roasted Salmon And Olive-mustard Butter And Orzo · Cedar Plank Salmon With Maple Glaze And Mustard Mashed Potatoes +1 more Salmon Glazed With Honey And Mustard · Roasted Salmon And Olive-mustard Butter And Orzo · Cedar Plank Salmon With Maple Glaze And Mustard Mashed Potatoes · Cedar Planked Salmon With Maple Glaze And Mustard Mashed Potatoes

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Works with Roasted Salmon And Olive-mustard Butter And Orzo · Cedar Plank Salmon With Maple Glaze And Mustard Mashed Potatoes · Cedar Planked Salmon With Maple Glaze And Mustard Mashed Potatoes

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 Salmon And Mustard · Salmon And Dijon Mustard · Smoked Salmon With Creme Fraiche. Includes Vinegar, Lemon And Mustard

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 Salmon And Mustard · Salmon And Dijon Mustard · Smoked Salmon With Creme Fraiche. Includes Vinegar, Lemon And Mustard

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 Salmon And Mustard · Salmon And Dijon Mustard · Smoked Salmon With Creme Fraiche. Includes Vinegar, Lemon And Mustard

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 Salmon And Mustard · Salmon And Dijon Mustard · Smoked Salmon With Creme Fraiche. Includes Vinegar, Lemon And Mustard

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 Salmon And Mustard · Salmon And Dijon Mustard · Smoked Salmon With Creme Fraiche. Includes Vinegar, Lemon And Mustard

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.

Works with Salmon Glazed With Honey And Mustard · Roasted Salmon And Olive-mustard Butter And Orzo

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.