Salmon sits awkwardly between white-fish and meat. It is oily and full-flavoured, so the wine needs enough acidity to cut through the fat without overwhelming the fish. That rules out heavy, high-tannin reds and most heavily oaked whites.
What to pour
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Pinot Noir — the classic exception to "white wine with fish". Light tannins and red-fruit acidity match salmon's richness, especially when grilled or roasted. Look to Burgundy, or New Zealand for a fruitier style.
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Chablis and unoaked Chardonnay — the mineral, citrus edge of Chablis is a natural foil to oily fish. Oaked Chardonnay works too, but only with a creamy sauce or hollandaise.
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Rosé Champagne — the pairing for smoked salmon. The acidity and fine bubbles reset the palate between mouthfuls, and the touch of red fruit echoes the fish.
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Dry rosé from Provence — lighter and cheaper than the above, and very hard to get wrong with salmon in any preparation.
Let the preparation decide
Smoked — the salt and smoke want bubbles: Champagne, ideally rosé or Blanc de Blancs. Grilled or barbecued — the char handles a fuller red, so Pinot Noir comes into its own. Poached or en papillote — delicate, so stay with Chablis, Sancerre or a dry Riesling. Teriyaki or miso-glazed — the sweetness needs an off-dry Riesling or a Gewürztraminer.
Browse the full range below, or see our white wines, rosé and champagne.
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