56 pairings
Pinot Noir
Seared salmon with Dom Perignon Rose: Cherry fruit and acidity balance the oily fish.
Food pairing
138 salmon pairings our editors wrote for 137 bottles in 29 wine regions, each with the reason it works.
Across 138 salmon pairings on 137 of our bottle pages, the grapes our editors pour most often are Pinot Noir (56), Chardonnay (41), Riesling (21) and Pinot Meunier (11). For example, Dom Perignon Rose from Champagne with seared salmon: Cherry fruit and acidity balance the oily fish.
By style: sparkling 82, white 31, red 14, rosé 5, orange 5 of the 138 pairings.
The wines that turn up most: AOC Champagne, Wachau DAC, DOCG Franciacorta Rosé Brut, Fleurie, DO Cava, Pfalz Sekt.
56 pairings
Seared salmon with Dom Perignon Rose: Cherry fruit and acidity balance the oily fish.
41 pairings
Wild salmon with Louis Roederer Cristal Rose: Red-fruit lift and chalk balance the oily fish.
21 pairings
Smoked salmon with Rothenberg Wurzelecht Riesling: Smoky tertiary register and saline lift mirror cured fish.
11 pairings
Smoked salmon blinis with Classic Cuvee Multi-Vintage: The high acidity and fine mousse cut the oily fish while the pastry note echoes the blini.
6 pairings
Grilled salmon with Morgon: Delicate tannin and high acidity suit oily fish unusually well for a red.
6 pairings
Salmon en croute with Brut Reserve: Brioche notes and a creamy mousse frame buttery pastry and oily fish.
6 pairings
Poached salmon with herbs with La Calma Chenin Blanc: Saline-honey Chenin lifts rich salmon flesh.
4 pairings
Smoked salmon blinis with Sancerre Les Denisottes: Smoky flint signature locks onto smoked fish; saline lift handles cream cheese.
The best-rated pairings, one per producer and no more than two from any one region, so the list travels.
Cherry fruit and acidity balance the oily fish.
Smoky tertiary register and saline lift mirror cured fish.
Smoky slate matches the cured fish.
Red-fruit lift and chalk balance the oily fish.
Delicate tannin and high acidity suit oily fish unusually well for a red.
Fleurie's low tannin and floral register is one of the rare reds suited to salmon.
Blood orange and rose petal lift the raw salmon's fat; high acidity refreshes between bites.
Saline minerality and red-berry lift partner oily fish and citrus glazes equally well.
High acidity and full body suit an oily but delicately prepared fish.
Andreas Laible Plauelrain Am Buehl Riesling Grosses Gewaechs →
Saline-honey Chenin lifts rich salmon flesh.
Listed by the producer, and the wine's body handles an oily fish.
The wine's elegance and co-fermented Viognier aromas work with pastry-encased salmon.
Food and wine tastings you can book in Loire Valley, one of the regions whose bottles our editors pour with salmon.
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Across 138 salmon pairings on 137 of our bottle pages, the grapes our editors pour most often are Pinot Noir (56), Chardonnay (41), Riesling (21) and Pinot Meunier (11). For example, Dom Perignon Rose from Champagne with seared salmon: Cherry fruit and acidity balance the oily fish.
Most often sparkling: of the 138 salmon pairings, the split by style is sparkling 59%, white 22%, red 10% and rosé 4%. The bottles below show which of each work and why.
The regions with the most salmon pairings on our bottle pages are Loire Valley, Sussex and Champagne.