Salmon Steaks

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 Steaks · Teriyaki Salmon Steaks · Salmon Steaks In Honey Dijon +1 more Salmon Steaks · Teriyaki Salmon Steaks · Salmon Steaks In Honey Dijon · 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 Steaks · Teriyaki Salmon Steaks · Salmon Steaks In Honey Dijon +1 more Salmon Steaks · Teriyaki Salmon Steaks · Salmon Steaks In Honey Dijon · 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 Steaks · Teriyaki Salmon Steaks · Salmon Steaks In Honey Dijon +1 more Salmon Steaks · Teriyaki Salmon Steaks · Salmon Steaks In Honey Dijon · Salmon Steaks Meuniere (lemon And Butter Sauce)

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 Salmon Steaks With Red-wine Butter · Grilled Salmon Steaks With Lime Butter · Spicy Grilled Salmon Steaks With Black Butter

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 Grilled Salmon Steaks With Lime Butter · Broiled Salmon Steaks With Horseradish Crust · Spicy Grilled Salmon Steaks With Black Butter

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 Grilled Salmon Steaks With Lime Butter · Broiled Salmon Steaks With Horseradish Crust · Spicy Grilled Salmon Steaks With Black Butter

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 Steaks · Teriyaki Salmon Steaks · Salmon Steaks In Honey Dijon

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Broiled Salmon Steaks With Horseradish Crust · Salmon Steaks Meuniere (lemon And Butter 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 Salmon Steaks · Salmon Steaks In Honey Dijon

White · Light · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Salmon Steaks With Sorrel · 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

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.