Salmon Meuniere

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 Meuniere · Salmon Steaks Meuniere (lemon And Butter 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 Salmon Meuniere · Salmon Steaks Meuniere (lemon And Butter 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 Salmon Meuniere · Salmon Steaks Meuniere (lemon And Butter Sauce)

Catalonia's smallest appellation, right outside Barcelona — Pansa Blanca-based whites and increasingly serious reds from a tiny region. A local secret.

White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

White · Medium · Dry

Chablis's pinnacle — seven hillside vineyards above the village producing Chardonnay of remarkable depth and longevity. Decant; pair with serious shellfish.

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.

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.

Languedoc's largest appellation — Grenache/Syrah/Mourvèdre blends, sun-warmed, rustic, peppery, garrigue-scented. Honest, food-friendly, never expensive.

Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

The Jura's broader appellation — Chardonnay and Savagnin whites with the oxidative, nutty character that defines the region. A taste for adventure helps.

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.