Pairings

What loves what.

A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.

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.
Ask a Somm about this