Lemon Dill Salmon + Pinot Noir

Salmon is a weekly staple for me because a.) it’s healthy, b.) it’s easy, and c.) it’s delicious. I’ve searched for the right red wine pairing for a long time. Yes, I know, white wine is the traditional pair for fish. But I don’t always want to drink white wine. Actually, I rarely want to drink white wine. #sorrynotsorry

I’ve found that Pinot Noir is a pretty fantastic pairing with darker fish like salmon. Pinot is a lighter-bodied red with less tannins than say Cabernet Sauvignon, so it won’t overpower the more delicate flavors in fish. 

Also, Pinot Noir usually has plenty of delicious fruit notes—think strawberries and cherries and pomegranate. Paired with the right amount of acidity, these bright flavors do a good job of elevating the slightly savory and salty flavors in fish. Toss in some fresh lemon and herbs to season the fish, and you’ve got a winner! 

For this meal, I opened 2015 OM Clarksburg Pinot Noir, a fresh and fruity Pinot from California.

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