Generally my go-to wine pairing for salmon is Pinot Noir, because it’s a lighter red that doesn’t overpower delicate fish flavors but still brings some tasty flavors to the table. BUT in a pinch, Barbera will do quite nicely.

While Barbera looks dark, it’s actually a bit lighter bodied than most reds because it has lower tannins and pretty high acidity, making it perfect for cutting through rich dishes. It also has really ripe fruity flavors, which, combined with that high acidity, make it taste juicy sometimes, and complement the dish.

This Barbera d’Asti has the bright fruit and acidity I was looking for. They nicely cut through the richness of the salmon without overpowering it, plus brought some fun peppery notes that pair with the seasoning on both the fish and the squash.