Collection: Perfect Pairings: Oily Fish

The richer oils in salmon, mackerel, and tuna require a wine with enough body and texture to hold its own. White Burgundy, Viognier, and fuller Albariño all work well; for salmon, a chilled Pinot Noir or dry Provence rosé is a surprisingly effective match.

Smoked salmon and peated Scotch is a renowned combination; gin-cured salmon alongside a citrus-forward London Dry gin has become a firm modern classic.