The answer “whatever we have” is inadequate in this context, but in reality it is the most common…
But suppose that, in the ideal situation, you do all your shopping the same day, and immediately bring everything you need. Then you'd better stop and think about it.
For yourself, because you like to enjoy a decent meal with a suitable wine. For the others, because you don't want to ruin the work you put into preparing your dish with an overly dominant wine. Or a wine that, despite its hefty price, disappears into thin air next to the mighty sauce or the potent seasoning.
Just to be clear: there are so many preparation methods, and so many possibilities to combine! There is a huge difference between a fresh and smoked salmon tartare, topped up with some apple and radish, or a grilled salmon steak on the barbecue, lacquered with dashi vinegar and ginger….
The rule of thumb is: base yourself on the strongest flavor. And salmon is a difficult case, because it is already pronounced on its own, especially compared to most white fish.
If we simply fry a piece of salmon in olive oil and season it with salt and pepper, which already gives it a mature taste in the case of salmon, then you can counter it with a medium wine. Sauvignon Blanc is a good partner, sturdy from New Zealand or soft and fruity from central France.
But what do you eat with the salmon? Potatoes fried in olive oil and some pimped lettuce hearts? No problem. But with a piece of toasted bread and a salad with rocket and beetroot, a more pronounced wine is welcome. Think, for example, of Vermentino from Italy.
Or, because you can: a chilled Bardolino! Not too firm, not too pronounced, but a perfect partner for oily fish.
A Chardonnay with some wood aging is always a good match, even if the fish is covered with a creamy sauce. Maybe something from Australia? The butter and vanilla notes will improve your salmon!
With or without sauce, it is also possible with a regular red. Not the testosterone twinks from the deep south, but rather the elegant, slightly feminine Northern wines such as the noble Pinot Noir.
Another tip: avoid strong tannins!
They do not combine well with the proteins in fish.
That fresh salmon we mentioned would lend itself nicely to a marriage with a Chenin Blanc, perfect harmony! Or something white from Italy: Soave, Pinot Grigio, that Vermentino too… Plenty of choice! And if we enjoy that tartare on the terrace in the summer months, you can bring out a light rosé from Provence.
But here too: how do you season the salmon tartare? Grain mustard and horseradish provide a completely different taste sensation. And level of difficulty. For here still wine will have a hard time. Go completely crazy and open one, or more, Lambrusco! The sparkle and freshness rinse the mouth while the red wine, because that's what it is, gives extra flavour.
Cold smoked salmon, with some finely shredded shallot and parsley, goes perfectly with that hearty Sauvignon Blanc or something with a sour undertone, such as a Grüner Veltliner. And all white with wood aging actually. Easy peasy...
And grilled salmon might be best paired with soft reds like that Pinot Noir, or a young, fruity Rioja from Spain and, for those who love it, a Vino Novello (Italian Beaujolais) or, always a vacation, Valpolicella from the Lake Garda!
And make no mistake: sparkling wine is ALWAYS a good idea!
Also, for that matter, sparkling water… but there are other channels for that.
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