White · 2025
Trop Content Chenin Blanc
Krüger & Roux
Swartland · Afrique du Sud
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Salmon
Salmon likes fresh wines, but its rich flesh also allows for more texture — and even a light red.
The pairing
Why it
works.
Salmon is fattier and more flavorful than many white fish. A wine with good acidity helps keep the pairing fresh, while a bit of texture lets you match the richness of the fish.
With simply roasted or pan-seared salmon, think Chablis or Chenin blanc. A dry rosé works very well with a summery or grilled preparation. And if you prefer red, a fresh, low-tannin Pinot noir is an excellent entry point.
In practice
Choose according to the preparation. Plain or lemoned salmon? Crisp white. Creamy sauce or butter? A more textured white. Grilled salmon? Rosé or a light Pinot noir can be really interesting.
In the glass
What to
look for.
Chablis01
Chenin blanc02
Dry rosé03
Pinot noir04
Fresh and textured white05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
With salmon, avoid very tannic reds. The fish is rich enough to accept red, but not necessarily its power.
When serving
Serve whites and rosé around 10 °C. If you choose a Pinot noir, chill it slightly and aim for about 14 to 16 °C.