Okay, you fired up the grill. The salmon has those beautiful char marks. Your kitchen smells like a campfire. You don’t want a wimpy white wine. You want a red, but a sneaky one.
My secret weapon is a Pinot Noir from Oregon or a Beaujolais (the good stuff, not the cheap stuff). These are light-bodied reds, so they won’t overpower the fish. But they have earthy, smoky notes that dance beautifully with the char. It’s like they were separated at birth and just found each other again. Serve it slightly chilled—like 15 minutes in the fridge—and you’ll feel like a wine genius. You are a wine genius.
The Spicy or Glazed Situation
Maybe you brushed that salmon with teriyaki. Maybe you coated it in a spicy chili rub. You’ve gone rogue, and I respect that. Now we need a wine that can handle the heat without wimping out.
The Best Red Wines to Pair with Salmon for a Surprising yet Harmonious Duo
A Gewürztraminer from Alsace is your spicy-sweet savior. Its name is impossible to pronounce, but its flavor is pure magic. It’s slightly floral, a little sweet, and has a hint of lychee. The sweetness will calm down the spice, while its bold taste won’t get bullied by soy sauce or ginger. It’s the cool, calm friend at the spicy party.
