Fish and seafood
What wine goes with salmon?
Salmon is one of the most wine-friendly fish on the table because it sits between two worlds. It has enough fat and richness to handle a light red, but it's still fish - so the usual white-with-fish rule mostly holds, just with more flexibility than people expect.
The fat content, the preparation (poached, grilled, smoked, gravlax), and what it's served with all change what works. Grilled salmon with char can take a light red. Cold-smoked salmon needs something with enough acid to cut the salt.
The best matches
White Burgundy (unoaked or lightly oaked Chardonnay)
About this grapeThe classic. Burgundy Chardonnay has enough body to match salmon's richness without the oak overwhelming the fish. Go for a village-level Macon or Chablis for a leaner preparation; a premier cru Meursault for a rich butter sauce.
Pinot Noir
About this grapeThis is the one that surprises people. The earthy, mushroom notes in Burgundy Pinot Noir actually mirror the earthier flavours in grilled or pan-seared salmon. Keep it light, keep it cool, and it works. Avoid anything too tannic or warm.
Sauvignon Blanc
About this grapeHigh acid and herbaceous character cuts through fat and complements dill, capers, and citrus. The go-to for cold preparations: gravlax, smoked salmon on a blini, sashimi-style. Marlborough or Sancerre both work well.
Viognier
About this grapeRich, aromatic, and peachy with low acidity - it pairs well with salmon in a cream or miso glaze where you want the wine to complement sweetness rather than cut it. Not classic, but genuinely good.
What to avoid
Heavy tannic reds - Cabernet Sauvignon, Barolo, Amarone. Tannin reacts with fish proteins to produce a metallic, bitter finish that ruins both the wine and the dish.
One thing to keep in mind
Temperature matters more than people think. A Pinot Noir served at room temperature (above 18°C) will taste too alcoholic and heavy against salmon. Chill it to 14°C first.
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