Salmon, being a more substantial fish, can hold its own against a lighter red wine, such as pinot noir. Reflecting on how you prepare the salmon can guide you toward selecting the right bottle. There are various wines that pair splendidly with salmon as well, including gamay, which is found in Beaujolais.
Salmon, following shrimp, reigns as the most beloved seafood in the United States. It’s no mystery why; there are countless ways to cook it, from burgers to roasting and grilling. It’s brimming with nutrients, laden with protein and omega-3 fatty acids that bolster heart and brain health. And let’s not forget, it’s incredibly tasty!
However, determining the appropriate wine to accompany it isn’t always straightforward, particularly if you’ve adhered to the classic “white wine with fish, red wine with meat” rule. In reality, the sommeliers I consulted for this piece all suggested pairing salmon with a red wine: pinot noir.
Cha McCoy – Certified sommelier and author of “Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond”
Josh Nadel – Master sommelier at Locanda Verde and Café Carmellini in New York City, and beverage director at NoHo Hospitality
Maureen Petrosky – Lifestyle and entertaining expert, co-host of the “She What?” podcast, and author of “Wine Club: A Monthly Guide to Swirling, Sipping, and Pairing with Friends”
Jordan Salcito – Sommelier, founder of the canned spritz brand Drink Ramona, and author of “Smart Mouth: Wine Essentials for You, Me, and Everyone We Know”
Tim Stuyts – Sommelier and vice president of food and beverage at LenLen in New York City
Let’s take a moment to examine both salmon and pinot noir individually. Unlike numerous white fish, like cod or flounder, salmon boasts a richer flavor profile, almost reminiscent of meat. It can withstand bold spices and fiery cooking techniques like grilling and broiling. “Salmon’s richness and creaminess can overwhelm a white wine without a strong backbone,” explains Maureen Petrosky, author of “Wine Club.”
In terms of wine, compared to heavier reds like cabernet, zinfandel, or syrah, pinot noir is more delicate, according to Josh Nadel, master sommelier at Locanda Verde in New York City. “It has fewer tannins, a lighter body, and is abundant in fresh fruit flavors and aromas.”
So, on one hand, you have a more indulgent fish, and on the other, a subtler red. Combine them, and you’ve achieved an almost ideal match, asserts Jordan Salcito, author of “Smart Mouth.” “Pinot noir is an excellent match for salmon because it has just enough tannin to complement the fish’s richness and ample acidity to refresh the palate between bites.”
Tim Stuyts, sommelier at LenLen in New York City, concurs. “Salmon’s rich, fatty texture requires a wine that can balance it without overwhelming it. Pinot noir, with its light to medium body and low tannins, is delicate enough not to overtake the fish while maintaining its own presence.”
While virtually any pinot noir will be a suitable companion for most salmon dishes, the style of the wine can vary depending on its origin. To fine-tune the salmon and pinot noir pairing, consider how the salmon is prepared and select a region accordingly, advises Petrosky. “If the fish is grilled, a more fruit-forward, tannic pinot from California can be excellent.”
For pan-seared salmon with minimal seasoning, such as salt, pepper, and herbs, Cha McCoy, author of “Wine Pairing for the People,” recommends a pinot from the Burgundy region in France. “These typically feature earthy, red fruit notes of cherry and cranberry, as well as mushroom. Structurally, pinot noir from this area is traditionally lighter-bodied, with high acidity and smooth tannins.”
For a spicier, more robust grilled salmon, seek out a bottle from South Africa, suggests McCoy. “Expect ripe fruits of black cherry, plum, and raspberry, with a medium body and smoky undertones.”
Should you find yourself overwhelmed by choices, opting for an Oregon pinot noir is a safe bet, according to Petrosky.
Certainly, there are multiple excellent pairings for salmon. If you favor white wine, Salcito suggests chardonnay. “Another fantastic choice is Friulano, a white grape from northeastern Italy that tastes of golden apples and sunflowers. It also offers a savory herbaceousness and substantial body, making it ideal for rich, creamy dishes.”
Both Stuyts and Nadel mentioned wines crafted from the gamay grape, such as Beaujolais. “It’s akin to pinot noir, low in tannins, with vibrant red fruit and a zesty, juicy acidity,” notes Stuyts.
And if your salmon recipe leans toward the lighter side, like with a creamy sauce or a citrus marinade, Stuyts suggests reverting to the “white wine with fish” rule. In such cases, reach for a more robust (but not overly oaky) chardonnay or a chenin blanc.
Ultimately, remember that there’s room for creativity when pairing food and wine. “The best food and wine pairing is what you desire, when, and why you desire it—no matter what others might say,” observes Nadel. “Enjoy the process and experiment with a variety of options. You might just stumble upon something unexpected!”
