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.
Kosta Browne - Russian River Valley Pinot Noir 2022
A Pinot Noir from the Russian River Valley, rich in black fruit and enlivened by lovely freshness.
Kosta Browne - Sonoma Coast Pinot Noir 2022
A Pinot Noir from the Sonoma Coast, driven by Pacific freshness and deep red fruit.
Luna Sicana - Fiano 2024
An organic Fiano from the Platani valley in Sicily, full and aromatic, with a saline freshness.
Elena Walch - Pinot Bianco 2025
A Pinot Bianco from Alto Adige, born on steep slopes up to 900 metres, fruity, mineral and vividly fresh.
Elena Walch - Müller Thurgau 2025
A Müller-Thurgau from the hillsides of Tramin, aromatic and fresh, with notes of herbs, nutmeg and apricot.
Ceretto - Langhe Arneis Blangè 2024
Ceretto's emblematic white, an Arneis from Roero that is fruity, mineral and wonderfully fresh.
Santa Margherita - Valdobbiadene Prosecco Superiore Brut
A clean, fruity Valdobbiadene Prosecco Superiore Brut, between Reinette apple and peach blossom.
Gianni Gagliardo - Fallegro Langhe Favorita 2023
Favorita, the Piedmontese Vermentino, aged on the lees: a fresh, floral and saline white from Roero.
Domaine de Boisseyt - Viognier En Amont 2024
A Viognier from Chavanay aged in stoneware eggs, tender, floral and juicy, with a tangy finish.
Château La Nerthe - Les Cassagnes de La Nerthe Blanc 2023
A white Côtes-du-Rhône by La Nerthe, indulgent and fresh, between orchard fruit and honeysuckle.
Domaine de Sainte Marie - Côtes du Jura Savagnin Ouillé 2022
Jura Savagnin in an ouillé (topped-up) style: vine fruit, delicate salinity and good length.
Vignerons des Terres Secrètes - Saint-Véran Croix de Montceau 2023
A south-facing lieu-dit in Prissé, for a brioche-scented, straightforward Saint-Véran with fine persistence.
Domaine Gaillard - Mâcon Charnay-lès-Mâcon 2024
An indulgent and delicate Mâcon, between white-fleshed fruit, jasmine and orange blossom.
Domaine du Four Bassot - Bourgogne Chardonnay 2025
A Bourgogne Chardonnay from the Côte Chalonnaise, lively and fresh, opening on citrus.
Domaine Julien Brocard - Les 7 Lieux Chablis 1er Cru Montée de Tonnerre 2023
A biodynamic Montée de Tonnerre premier cru, dense and structured, with notes of white peach and spice.
Domaine Julien Brocard - Les 7 Lieux Chablis Grand Cru Les Preuses 2023
A biodynamic Les Preuses grand cru, precise and velvety, between brioche, orange, cinnamon and a saline finish.
Domaine Julien Brocard - Les 7 Lieux Chablis La Boissonneuse 2023
A biodynamic Chablis from the Boissonneuse vineyard, sunny, round, fruity and mineral.
Domaine Jean-Marc Brocard - Chablis 1er Cru Fourchaume 2023
A Chablis premier cru Fourchaume aged in foudre, precise and elegant, between candied citrus and toasted hazelnut.
Domaine Jean-Marc Brocard - Petit Chablis 2025
An indulgent Petit Chablis with white flowers and citrus, born on Portlandian limestone.
Torresella - Prosecco Rosé Brut
A Prosecco rosé of Glera and Pinot Noir, with fine bubbles and notes of flowers, citrus and red fruit.
Chavin - Zéro Sauvignon Blanc 2023
An alcohol-free Sauvignon Blanc, lively and precise, with notes of blackcurrant bud, elderflower and citrus.
Chavin - Zéro Blanc de Blancs Effervescent
An alcohol-free sparkling blanc de blancs made from Chardonnay, with fine bubbles and a saline finish.
Thiénot - Champagne Brut Rosé
A tender, indulgent Champagne rosé with vibrant red fruit and lively, fresh bubbles.
Francesco Brigatti - Colline Novaresi Mottobello Erbaluce 2024
An Erbaluce from Alto Piemonte, floral and saline, which its winegrower nicknames the reddest of white wines.
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.