Key Takeaways
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Because salmon is a richer fish, it won’t be overpowered by a lighter red wine, like pinot noir.
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Thinking about how the salmon is prepared can help you land on a specific bottle.
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There are other types of wine that pair well with salmon too, such as gamay, the grape found in Beaujolais.
After shrimp, salmon is the most popular seafood in America. And it isn’t hard to guess why. There are so many different ways to prepare it, from burgers to roasting to grilling. It’s mega-nutritious, packed with protein and omega-3 fatty acids that promote both cardiovascular and brain health. Oh, and it’s delicious!
But knowing what wine to pair with it isn’t always intuitive, especially if you’ve grown up on the “white wine with fish and red wine with meat” rule. In fact, the sommeliers I spoke with for this story all recommended a red wine to sip with salmon: pinot noir.
Meet Our Expert
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Josh Nadel – Master sommelier at Locanda Verde and Café Carmellini in New York City and beverage director at NoHo Hospitality
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Maureen Petrosky – Entertaining and lifestyle expert, co-host of the She What? podcast, and author of Wine Club: A Monthly Guide to Swirling, Sipping, and Pairing with Friends
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Tim Stuyts – Sommelier and vice president of food and beverage at LenLen in New York City
Why Salmon Goes So Well With Pinot Noir
First, let’s consider both salmon and pinot noir separately. Unlike many white fish, such as cod or flounder, salmon is richer with a more robust, almost meaty flavor. It stands up well to bigger spices and fire-kissed preparation methods like grilling and broiling. “Since salmon is so rich and creamy, it can crush a white wine without backbone,” says Maureen Petrosky, author of Wine Club.
Related: 12 Recipes With Salmon Ready in 30 Minutes or Less
On the wine front, compared to reds like cabernet, zinfandel, or syrah, pinot noir is more delicate, says Josh Nadel, master sommelier at Locanda Verde in New York City. “It’s lower in tannins, lighter-bodied, and full of fresh fruit flavors and aromas.”
So on one side, you have a richer fish. On the other you have a lighter red. Put them together, and you’ve got a near-perfect pairing, says Jordan Salcito, author of Smart Mouth. “Pinot noir is a terrific match for salmon because structurally it has just enough tannin to stand up to the fish’s richness, and plenty of acidity to refresh the palate between bites.”
Tim Stuyts, sommelier at LenLen in New York City, agrees. “Salmon’s rich, fatty texture calls for a wine that can balance it without overpowering it. Pinot noir, with its light to medium body and low tannins, is delicate enough not to dominate the fish while still holding its own.”
The Best Bottles of Pinot Noir to Drink With Salmon
While virtually any pinot noir will be a fine accompaniment to most salmon dishes, there are differences in the style of bottle based on where the wine is produced. To further refine the salmon and pinot noir pairing, pay attention to how the salmon is being prepared and choose a region accordingly, suggests Petrosky. “If that fish hits the grill, a fruitier, more tannic pinot like those from California can be great.”
For pan-seared salmon with simple seasonings, such as salt, pepper, and herbs, Cha McCoy, author of Wine Pairing for the People, suggests a pinot from the Burgundy region in France. “They traditionally have earthy, red fruit notes of cherry and cranberry, as well as mushroom. Structurally, pinot noir from this region is traditionally lighter-bodied, with high acidity and smooth tannins.”
For spice-rubbed grilled salmon—a dish with bigger, more robust flavor—look for a bottle from South Africa, says McCoy. “Expect riper fruit of black cherry, plum, and raspberry, with a medium body and smoky notes.”
Too many options? When in doubt, pick up a bottle of pinot noir from Oregon. “You can’t go wrong,” says Petrosky.
Other Smart Salmon Pairings
Of course, there’s more than one great pairing for salmon. If you prefer white wine, Salcito votes for chardonnay. “Another great option is Friulano, a white grape from northeast Italy that tastes of golden apples and sunflowers. It also presents a nice savory herbaceousness and plenty of palate weight, making it perfect for rich, buttery dishes.”
Stuyts and Nadel both mentioned wines made from the gamay grape, like a Beaujolais. “It’s similar to pinot noir, low in tannins, with bright red fruit and a fresh, juicy acidity,” says Stuyts.
And, if your salmon recipe is on the lighter side, such as with a creamy sauce or a citrus marinade, Stuyts notes that you might want to bring back the “white wine with fish” rule. In that case, reach for a fuller-bodied (not too oaky) chardonnay or a chenin blanc.
In the end, remember that there’s flexibility when making a match. “The best food and wine pairing is what you want, when and why you want it—regardless of what ‘people’ say,” notes Nadel. “Have fun and try lots of different things. You never know when you will discover something new!”
Read the original article on Real Simple
