Salmon is incredibly popular in America due to its versatility and health benefits, packed with protein and omega-3 fatty acids. However, pairing wine with salmon is not always straightforward, as many default to the rule of white wine with fish. Surprisingly, sommeliers recommend pinot noir for salmon.
Salmon has a rich, meaty flavor that pairs well with bold spices and high-heat cooking methods. Maureen Petrosky notes that salmon’s rich texture can overwhelm a white wine. Pinot noir, with its low tannins and fresh fruit notes, provides a lighter red option that complements salmon’s richness, offering the perfect balance.
Josh Nadel mentions that pinot noir’s structure, with just enough tannin and plenty of acidity, makes it ideal for salmon. Jordan Salcito adds that it refreshes the palate between bites with its light body.
Different styles of pinot noir can accentuate various salmon preparations. For grilled salmon, a Californian pinot with more fruity and tannic properties is recommended. Alternatively, a Burgundy pinot suits simply seasoned, pan-seared salmon, offering notes of red fruit and a touch of earthiness.
For spiced grilled salmon, McCoy suggests exploring South African pinot noirs, which blend ripe fruit flavors with a medium body and subtle smokiness. If undecided, an Oregon pinot noir is a safe and versatile choice.
For those who prefer white wine with salmon, a chardonnay with restraint in oak flavors can complement rich, buttery dishes. Friulano, a grape from northeast Italy, presents an apple and sunflower profile, while gamay wines like Beaujolais offer another red alternative.
If the dish is lighter, a refreshing white such as chardonnay or chenin blanc can be suitable. Ultimately, flexibility is key as Nadel emphasizes that the best pairing is the one you enjoy, encouraging experimentation and fun in discovering new combinations.
