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
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Tannic reds, very oaked whites and wines that are too powerful. Raw salmon and fresh condiments call for precision rather than force.
When serving
Serve whites and bubbles at around 8–10 °C. A rosé can be served at about 10 °C to preserve its freshness without hiding its aromas.