Seared 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.

Works with Pan Seared Salmon · Seared Salmon And Potatoes · Seared Salmon With Couscous +5 more Pan Seared Salmon · Seared Salmon And Potatoes · Seared Salmon With Couscous · Pan Seared Salmon With Basil Pesto · Pna Seared Salmon W/ Lemon Buerre Blanc · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper 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 Pan Seared Salmon · Seared Salmon And Potatoes · Seared Salmon With Couscous +5 more Pan Seared Salmon · Seared Salmon And Potatoes · Seared Salmon With Couscous · Pan Seared Salmon With Basil Pesto · Pna Seared Salmon W/ Lemon Buerre Blanc · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper 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 Seared Salmon · Pan Seared Salmon · Seared Salmon And Potatoes +5 more Seared Salmon · Pan Seared Salmon · Seared Salmon And Potatoes · Pan Seared Salmon With Basil Pesto · Pna Seared Salmon W/ Lemon Buerre Blanc · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce

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 Pan Seared Salmon · Seared Salmon And Potatoes · Pan Seared Salmon With Basil Pesto +4 more Pan Seared Salmon · Seared Salmon And Potatoes · Pan Seared Salmon With Basil Pesto · Pna Seared Salmon W/ Lemon Buerre Blanc · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper 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 Pan Seared Salmon · Seared Salmon And Potatoes · Pan Seared Salmon With Basil Pesto +4 more Pan Seared Salmon · Seared Salmon And Potatoes · Pan Seared Salmon With Basil Pesto · Pna Seared Salmon W/ Lemon Buerre Blanc · Pan Seared Salmon With Bailie Pesto Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce

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 Seared Salmon · Seared Salmon On Baby Spinach · Seared Salmon With Balsamic Glaze +3 more Seared Salmon · Seared Salmon On Baby Spinach · Seared Salmon With Balsamic Glaze · Seared Salmon With Thai Vegetables · Seared Salmon With Citrus-soy Glaze · Marinated Salmon Seared In A Pepper Crust

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 Seared Salmon · Seared Salmon On Baby Spinach · Seared Salmon With Thai Vegetables +1 more Seared Salmon · Seared Salmon On Baby Spinach · Seared Salmon With Thai Vegetables · Marinated Salmon Seared In A Pepper Crust

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 Seared Salmon · Seared Salmon On Baby Spinach · Seared Salmon With Citrus-soy Glaze

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 Seared Salmon With Balsamic Glaze · Seared Salmon With Thai Vegetables

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

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

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.