Fish

Salmon tartare

A lively, delicate wine to refresh the raw salmon while preserving its silky texture.

The pairing

Why it
works.

Salmon tartare combines the natural richness of raw fish with the freshness of the condiments that often accompany it: lemon, capers, herbs, cucumber or shallot. The wine should provide acidity without becoming aggressive and remain delicate enough not to mask the salmon.

With a very lemony preparation, favour an especially zesty white. A creamier version or one with avocado will benefit from more roundness. Dry bubbles are excellent for keeping the whole dish fresh, while a dry rosé can accompany a more fruity or slightly spicy tartare.

In practice

With salmon tartare, start from the seasoning. The more lemon and freshness there is, the more important the wine's acidity becomes. With avocado or a creamy sauce, keep that freshness but add a bit of roundness and texture.

In the glass