Pairings
Wine for the food.
Pick the dish. We’ll name a wine that fits — and one that doesn’t.
Seafood
Salmon (roasted, grilled, or glazed)
Oil-rich fish that behaves like a light red as much as a white.
- Pinot Noir
The red that doesn't bully the fish.
- Chardonnay (moderate oak)
Weight for the fat; citrus for the glaze.
- Dry Riesling
Especially with miso or teriyaki.
Skip: Big Cabernet — tannin plus fish oil tastes metallic.
We're having this. What do I order?- Pinot Noir