What wine goes with salmon and oily fish: white or red?
346 wines to serve with salmon and oily fishWith salmon and oily fish, serve a full-bodied, fresh white such as a Chardonnay or a Riesling, or a light Pinot Noir at around 14 °C. The rich flesh of salmon, tuna or mackerel can take wines with character, as long as they keep their liveliness.
For smoked salmon or gravlax, go for the tension of a German Riesling. A grilled fillet or seared tuna happily welcomes a supple red from New Zealand or Etna. Explore this path with our Pinot Noirs, chosen for their crunchy fruit.
Blaise Duboux - Dézaley Grand Cru AOC Cuvée Corniche 2024
A floral, saline Dézaley grand cru, a Chasselas with a flinty imprint, born facing Lake Geneva.
Blaise Duboux - Epesses AOC Lavaux Sursum Corda 2022
A round, velvety Chasselas from Epesses, with indulgent melon fruit, born on the terraces of Lavaux.
Pierre Elie Carron - Petite Arvine Pierra Plata AOC Valais 2022
A Petite Arvine from dry-stone terraces, between exotic fruit, grapefruit and a saline finish.
Bodega Santa Ema - Chardonnay 2023
An unoaked Chilean Chardonnay bursting with tropical fruit, at once fresh, round and indulgent.
Gritsch - Grüner Veltliner Smaragd 2021
A Grüner Veltliner Smaragd from the terraces of Spitz, ripe and peppery, which has gained depth with time.
Trossen - Trabener Riesling Spätlese Trocken 2022
A dry Moselle Riesling from very ripe berries: tension, finesse and a minerality that runs straight and true.
Dorrance - Pinot Noir 2023
A Cape Pinot Noir vinified the French way, with whole berries: black fruit, pepper and taut freshness.
Polje - Friulano Collio DOC 2021
A finely crafted Friulano from the Collio, floral and lively, with the almondy finish typical of the grape.
Antoniolo - Erbaluce di Caluso DOCG 2024
A pure, luminous Erbaluce from the Canavese, vinified in stainless steel to keep all its freshness.
Torelli - Vermouth Torino Blanc Bio
An organic white Vermouth di Torino from pioneers of Piedmontese organic farming, to serve over ice or in cocktails.
Axel Pauly - Lieserer Niederburg-Helden Riesling Kabinett 2022
An airy, fruity and chiselled Mosel Kabinett. Fine sweetness meets the energy of slate.
Benanti - Etna Bianco 2024
A precise, saline volcanic white. All the freshness of Carricante on Etna.
Escarpment - Pinot Noir 2021
A Martinborough Pinot Noir, at once fragrant, earthy and finely structured.
Massimo Lentsch - Cosentino 2019
An old-vine Nerello Mascalese, deep and racy. Etna expresses itself here with finesse and energy.
Golan Heights Winery - Yarden Chardonnay Odem 2022
A high-altitude Chardonnay, broad and vibrant. The freshness of the Golan meets the finesse of French oak.
Planeta - Eruzione 1614 Nerello Mascalese 2020
A volcanic Nerello Mascalese, fine and energetic, carried by saline freshness.
Weingut Bründlmayer - G. V. Langenloiser Alte Reben 2022
An old-vine Grüner Veltliner, broad and spicy, carried by saline freshness.
Hahn - Chardonnay 2022
A generous and balanced Californian Chardonnay, where coastal freshness meets rich fruit.
De Martino - Viejas Tinajas 2021
A pure and digestible Chilean Cinsault, aged in amphorae, highlighting the freshness and authenticity of the Itata Valley.
Joh Jos Prüm - Graacher Himmelreich Spätlese 2022
A precise and crystalline Moselle Riesling, where controlled sweetness meets vibrant mineral freshness.
Dr Loosen - Erdener Treppchen Kabinett 2024
A precise and ethereal Mosel Riesling, where delicate sweetness meets crystalline freshness.
Errázuriz - Aconcagua Costa pinot noir 2022
A Chilean coastal Pinot Noir combining maritime freshness, aromatic finesse, and elegance on the palate.
Au Bon Climat - La Bauge au-dessus 2021
A Santa Maria Valley Pinot Noir combining coastal freshness, aromatic finesse, and a silky texture.
Cristom - Mt Jefferson 2021
A precise and vibrant Oregon Pinot Noir, where the coolness of the climate marries with a silky and deep texture.
Which wine for which salmon dish?
The cooking method changes everything: raw fish calls for tension, grilled fish can take a red. Here are our pairings, recipe by recipe.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Smoked salmon blinis, toasts, homemade smoked salmon | Dry Riesling, brut sparkling wine | Acidity cuts through the fat and salt, and the bubbles lighten each bite. |
| Salmon gravlax or tartare gravlax with dill, tartare with lemon | Riesling, Grüner Veltliner, Sauvignon Blanc | Their aromatic freshness answers the dill and citrus. |
| Grilled salmon fillet salmon à la plancha, cooked skin-side only | Light Pinot Noir, rosé with character | Fine tannins and crunchy fruit that embrace the grilled skin. |
| Salmon with sorrel or en papillote salmon with sorrel, en papillote with lemon | Full-bodied Chardonnay, Chenin Blanc | The texture of the wine coats the flesh, and its freshness answers the acidity of the sorrel. |
| Seared or roast tuna sesame-seared tuna, Basque-style tuna | Etna Rosso (Nerello Mascalese), Pinot Noir | The almost meaty flesh of tuna calls for a fresh red with delicate tannins. |
| Grilled sardines or mackerel barbecued sardines, mackerel à la plancha | Lively white from Portugal, Cinsault from Chile or South Africa | Their liveliness balances powerful flesh and the smoky note of the grill. |
| Salmon en croûte or in cream coulibiac, salmon with cream sauce | Barrel-aged Chardonnay, Sémillon | A rich white stands up to the pastry and the sauce, with well-integrated oak. |
With salmon glazed with soy or honey, a Riesling with a touch of sweetness creates a lovely sweet and savoury contrast.
Dare to pair red with salmon
Salmon and tuna are among the few fish that happily welcome a red wine. Their dense flesh and natural oils balance fine tannins. Pinot Noir remains our first choice: served chilled, it brings crunchy red fruit and an acidity that refreshes every bite.
For seared tuna, look to Sicily: the Etna Rosso from Tenuta Monte Ilice, made from Nerello Mascalese, offers a mineral backbone and silky tannins. Cinsault, in its lighter version like the one from Gonzalo Guzmán in Chile's Itata Valley, is also at home with grilled sardines. For whites, Chardonnays from Australia and South Africa, or German Riesling, take over for creamy and smoked recipes.
Three pairings to try
Sesame-seared tuna and Etna Rosso. The volcanic notes of the wine answer the toasted crust.
Smoked salmon and German Riesling. A lemony tension that lightens the fat and salt.
Grilled sardines and chilled Cinsault. A light, generous red for a summer meal.
The Wine Wanderer Team
Your questions about wine and oily fish
What red wine goes with salmon?
Choose a light Pinot Noir, served at around 14 °C. Its fine tannins and red fruit go well with the rich flesh of salmon, especially when grilled or roasted. A Cinsault or a red from Etna made from Nerello Mascalese are excellent alternatives. Browse our light red wines to find yours.
What wine goes with smoked salmon?
With smoked salmon, serve a dry, lively white, ideally a Riesling from Germany or Austria. Its acidity cuts through the fat, and its citrus notes refresh the smokiness. A brut sparkling wine is also a lovely option for an aperitif or the festive season, with blinis and a little cream.
White or red wine with a salmon fillet?
Both work, depending on the recipe. A fillet with cream, with sorrel or en papillote calls for a full-bodied white such as Chardonnay or Chenin Blanc. A fillet grilled à la plancha, with crispy skin, goes very well with a light Pinot Noir or a rosé with character.
What wine goes with tuna?
For seared or roast tuna, a fresh red with silky tannins is ideal: Pinot Noir, Etna Rosso or Cinsault. Its firm, almost meaty flesh welcomes them very well. For raw tuna as tataki or tartare, go back to a lively white, Riesling or Sauvignon Blanc.
What wine goes with sardines or mackerel?
These powerful fish call for a lively, straightforward wine: a dry white from Portugal or Spain, a Sauvignon Blanc, or a light red such as Cinsault. The acidity balances their pronounced flavour. With mackerel marinated in white wine, a dry Riesling nicely extends the marinade.
At what temperature should wine be served with salmon?
Serve lively whites between 8 and 10 °C, fuller Chardonnays at around 12 °C and light reds between 13 and 15 °C. A chilled Pinot Noir keeps its crunchy fruit and goes better with the flesh of the fish. Twenty minutes in the fridge is enough to bring it to the right temperature.