Salmon Mango Sals

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 Mango Sals · Salmon Mango Salsa · Salmon And Mango Salsa +2 more Salmon Mango Sals · Salmon Mango Salsa · Salmon And Mango Salsa · Salmon With Mango Salsa · Salmon With Pineapple Mango Salsa

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 Mango Sals · Salmon And Mango Salsa · Salmon With Mango Salsa +1 more Salmon Mango Sals · Salmon And Mango Salsa · Salmon With Mango Salsa · Salmon With Pineapple Mango Salsa

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 Mango Sals · Salmon And Mango Salsa · Salmon With Mango Salsa +1 more Salmon Mango Sals · Salmon And Mango Salsa · Salmon With Mango Salsa · Salmon With Pineapple Mango Salsa

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Salmon And Mango Salsa · Salmon With Pineapple Mango Salsa

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.

Works with Salmon And Mango Salsa · Salmon With Pineapple Mango Salsa

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 Mango Sals · Salmon With Mango Salsa

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 Mango Sals · Salmon With Mango Salsa

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.

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.

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.

Argentina's aromatic native white — jasmine, peach, lemon, low alcohol, dry finish. The most surprising wine to come out of Mendoza.