Salmon, a summer food favourite, marries well with a variety of popular wines. The preparation method of your salmon dish can significantly affect the wine pairing. Here’s a brief guide to accompany your various salmon dishes.
In general, the richness of salmon would pair exceptionally well with a white wine having high acidity and substantial body to complement the fish’s intense flavours. Contrary to the old-fashioned notion that fish should only be paired with white wine, salmon can well tolerate light red wines like pinot noir or gamay, devoid of harsh tannins. Such wines sync excellently with seared or baked salmon. Also, don’t overlook the potential of rosé wines for salmon, which brings a sunny air to the table. For special occasions, sipping sparkling wine throughout the meal, such as Champagne, Cava, or Crémant, suits really well.
Serving a whole salmon is a striking summer choice that conveniently serves chilled. Cold poached salmon paired with dill mayonnaise is a perfect match for most dry white wines. Chablis, an unoaked chardonnay, is my personal favourite. However, an albariño from Spain, a light Loire chenin blanc, or an Australian riesling would equally fit the bill. Furthermore, sauvignon blanc from Sancerre, New Zealand, or Chile, or Austria’s grüner veltliner harmonises well with dill or any other herb.
If you plan to serve the whole salmon poached or baked, hot with a rich sauce like hollandaise, the wine’s flavours need to be slightly enhanced. Here, an oaked chardonnay or a richer South African chenin blanc would hit the spot.
Grilled or seared salmon carries more strong flavours, requiring pinot noir or gamay or an intensely flavoured South African chenin or a textured pinot gris.
As a general rule of thumb, a chardonnay for white wine aficionados and a pinot noir for red lovers should steer you in the right direction.