What wine goes with salmon and oily fish: white or red?
345 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.
Yarra Yering - Warramate Chardonnay 2020
A precise and elegant Chardonnay from the Yarra Valley, where freshness, fruit finesse and controlled oak are harmoniously balanced.
Otronia - Rugiente 45 Corte de Blancas 2019
A Patagonian white from an extreme climate, precise and vibrant, where southern freshness meets a beautiful aromatic complexity.
Bouchard Finlayson - Blanc de Mer 2024
A maritime and chiseled white wine, where oceanic freshness meets a generous and precise aromatic profile.
Vasse Felix - Premier Chardonnay 2022
A precise and elegant Australian maritime Chardonnay, where freshness, finesse and complexity are harmoniously balanced.
Vasse Felix - Filius Chardonnay 2021
A precise and energetic Australian Chardonnay, where freshness meets a subtle touch of oak.
Viu Manent - Estate Reserva Chardonnay 2024
A precise and fresh Chilean Chardonnay, which highlights the luminous character of the Colchagua Valley.
Otronia - Block III & VI Chardonnay 2019
A high-latitude Patagonian Chardonnay, taut and precise, where extreme freshness meets a remarkable saline depth.
Colmant Cap Classique - Blanc de Blanc
A classic pure Chardonnay from Cap, combining maritime freshness, fine bubbles and elegant brioche complexity.
Innocent Bystander - Chardonnay 2021
An Australian Chardonnay from a cool climate, combining precise fruit, vibrant freshness and measured elegance.
Colmant Cap Classique - Brut Reserve
A precise and elegant Cap Classique from Franschhoek, combining freshness, fine bubbles and aromatic complexity.
Huber - Terrassen Riesling 2019
A precise and crystalline Austrian Riesling, where freshness combines with a chiseled minerality.
Viu Manent - Estate Reserva Malbec Rosé 2024
A pure Chilean Malbec rosé, lively and delicious, carried by the freshness of the Colchagua valley.
Huber - Zwirch Erste Lage Grüner Veltliner 2023
A precise and saline Grüner Veltliner of the terroir, which reveals all the finesse of the Zwirch en Erste Lage cru.
Dreissigacker - Organic Riesling 2022
An organic Riesling from Rheinhessen, pure and crystalline, where freshness combines with remarkable mineral precision.
Winery of Good Hope - Chardonnay Unoaked 2024
A pure, unoaked South African Chardonnay, combining coastal freshness, vibrant fruit and crystalline precision.
Axel Pauly - Purist Riesling 2024
A crystalline, straightforward and saline Moselle Riesling, which expresses the purity of the schist and the freshness of the Moselle.
Axel Pauly - Generations Riesling 2022
A precise and crystalline Moselle Riesling, where freshness combines with a beautiful mineral intensity.
Malma - Rara Avis Chardonnay 2021
The high-end Chardonnay, from ungrafted vines, offering all the complexity of the Patagonian terroir
Axel Pauly - Helden Riesling 2022
A precise and taut Moselle Riesling, where the minerality of the schist meets the purity of the fruit.
Caelum - Eclat Extra Brut- 2017
A refined high-altitude sparkling wine, combining freshness, complexity and elegance in an ethereal harmony
Doña Paula - Los Cardos Chardonnay 2024
Lively Chardonnay from Mendoza, citrus and exotic fruit, to drink well chilled.
Cave des Amandiers - De Seyes Petite Arvine 2023
Aged in barrel without losing its edge: citrus, exotic fruit and wet stone.
Château de Dereszla - Tokaji Furmint sec 2019
A dry white wine typical of Hungary, lively and mineral
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.