Salmon

Pale, high-acid reds with soft tannin and red-fruit perfume.

Salmon's fat wants acidity to cut it, but its delicacy is ruined by tannin — the textbook case for a light red.

Serve 12–15 °C

Fuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.

Weight matches weight; a textured white stands up to salmon's oiliness without fighting it.

Serve 10–13 °C

Pale to medium pink, dry, with red-fruit lift and white-wine freshness.

Enough red fruit to meet the fish's richness, enough freshness to keep it clean.

Serve 8–11 °C