Wine and food pairing ⅩⅩⅩⅢ:salmon

Pinot noir makes a wonderful match, countering the conventional wisdom that white wines should accompany fish. If you insist on a white, try Pinot Gris; Oregon Pinot Gris and Pacific Northwest salmon make a particularly impressive pair.

Additions from readers:

Pinot noir is classic but the combination of a fine white (riesling, white Burgundy, Condrieu) with salmon subtly prepared (poached or in papillotes, for example) or in a cream sauce can be enthralling. Understated, top-flight rosés are also worthy partners, though not with cream sauces. --Craig Schweickert