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Two Chablis wine bottles beside text reading seafood pairings with a fish graphic above.

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Baked Salmon

Grilled salmon on asparagus with roasted cherry tomatoes and lemon slices on a white plate.

A glass of red wine, half full, on a white background.
Pinot Noir
The light, fruity and slightly earthy characteristics of Pinot Noir complement the flavors of the baked salmon without overpowering it.
A glass of white wine filled halfway, shown on a plain white background.
Chardonnay
A rich full-bodied white wine with a creamy texture, especially if its oaked, will pair wonderfully with the savory, buttery flavors of the baked salmon.
A glass of white wine filled halfway, shown on a plain white background.
Sauvignon Blanc
A crisp Sauvignon Blanc with its bright acidity and citrusy notes can provide a refreshing contrast to the richness of the baked salmon.
Watercolor illustration of a wine glass half-filled with rosé wine on a white background.
Rosé
A dry Rosé, with its balanced fruitiness and acidity, is another versatile option that works well with the baked preparation of salmon.
A glass of white wine filled halfway, shown on a plain white background.
Riesling
A dry Riesling offers a nice balance of acidity and subtle sweetness, making it a great match for baked salmon, especially if you have a slightly sweet or spicy glaze on the fish.

Grilled Salmon

Grilled salmon steak with fresh salad, lemon wedge, and herbs on a black plate.

For Grilled Salmon you can enhance the smoky, charred flavors with these wine options:

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A glass of red wine, half full, on a white background.
Pinot Noir
The light, fruity profile of Pinot Noir complements the grilled salmon without overwhelming it, allowing the fish’s natural flavors to shine.
A glass of white wine filled halfway, shown on a plain white background.
Chardonnay
A slightly oaked Chardonnay with a buttery texture works beautifully with grilled salmon, especially if you add a squeeze of lemon or an herb butter sauce.
A glass of white wine filled halfway, shown on a plain white background.
Sauvignon Blanc
Its crisp acidity and citrus notes can cut through the richness of the grilled salmon, providing a refreshing contrast.
Watercolor illustration of a wine glass half-filled with rosé wine on a white background.
Rosé
A dry Rosé offers a nice balance of fruitiness and acidity, making it a versatile option that works well with the smoky flavors from grilling.
A glass of red wine, half full, on a white background.
Zinfandel
A dry Riesling offers a nice balance of acidity and subtle sweetness, making it a great match for baked salmon, especially if you have a slightly sweet or spicy glaze on the fish.

Broiled Cod

White fish fillet with cherry tomatoes, chickpeas, and olives in tomato sauce, garnished with herbs.

Broiled cod is a delicate and versatile fish, so it is best paired with wines that have a light and refreshing profile.
Here are a few great choices:

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A glass of white wine filled halfway, shown on a plain white background.
Sauvignon Blanc
Its bright acidity and citrus notes complement the delicate flavors of broiled cod, especially if you use a lemon-based seasoning.
A glass of white wine filled halfway, shown on a plain white background.
Pinot Grigio
Light and crisp, Pinot Grigio is an excellent match for the tender, flaky texture of the broiled cod.
A glass of white wine filled halfway, shown on a plain white background.
Chablis
This French Chardonnay, with its steely minerality and subtle fruit flavors, pairs beautifully with the broiled cod.
A glass of white wine filled halfway, shown on a plain white background.
Albariño
Known for its floral and citrusy profile, Albariño is a delightful choice that enhances the delicate taste of broiled cod.
A glass of white wine filled halfway, shown on a plain white background.
Vermentino
An Italian white wine with bright acidity and herbal notes that works well with broiled code, especially if you season it with herbs.

A glass of white wine filled halfway, shown on a plain white background.
Riesling
A dry Riesling offers a nice balance of acidity and hint of fruitiness, making it a versatile choice.

Broiled Haddock

Grilled fish fillet with basil, served with cucumber, tomato, pepper, and onion salad on a plate.

Broiled Haddock is a delicate and flavorful fish, making it a great candidate for pairing with lighter, crisp wines.
Here are excellent choices:

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A glass of white wine filled halfway, shown on a plain white background.
Sauvignon Blanc
Its bright acidity and citrus flavors can enhance the mild, flaky texture of broiled haddock, especially if you use a lemon or herb seasoning.
A glass of white wine filled halfway, shown on a plain white background.
Pinot Grigio
 Light, crisp, refreshing, Pinot Grigio pairs wonderfully with the subtle flavors of haddock.
A glass of white wine filled halfway, shown on a plain white background.
Albariño
This Spanish white wine, known for its floral and citrus profile, enhances the delicate taste of the broiled haddock. 
A glass of white wine filled halfway, shown on a plain white background.
Chablis
This unoaked Chardonnay from the Burgundy region of France offers a crisp, mineral quality that pairs beautifully with haddock.
A glass of white wine filled halfway, shown on a plain white background.
Vermentino
With its citrus and herbal notes, Vermentino is a fantastic match for broiled haddock, especially if seasoned with herbs.
A glass of white wine filled halfway, shown on a plain white background.
Riesling
A dry Riesling with its crisp acidity and hint of fruitiness is a versatile option for broiled haddock.

Broiled Tilapia

Three cooked fish fillets with lemon slices, rosemary, and onion rings on a green plate.

Broiled tilapia, with its mild and delicate flavor, pairs well with light, crisp, and refreshing wines.
Here are some excellent choices:

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A glass of white wine filled halfway, shown on a plain white background.
Sauvignon Blanc
Its crisp acidity and citrusy notes complement the mild, flaky texture of broiled tilapia, especially if you use lemon or herbal seasoning.
A glass of white wine filled halfway, shown on a plain white background.
Pinot Grigio
Light and refreshing, it pairs well with the delicate taste of tilapia.
A glass of white wine filled halfway, shown on a plain white background.
Albariño
This versatile Spanish white wine offers a balance of acidity and fruitiness, making it a great match for tilapia.
A glass of white wine filled halfway, shown on a plain white background.
Chenin Blanc
A versatile wine with a balance of acidity and fruitiness that works well with broiled tilapia.

Shrimp Scampi

A bowl of spaghetti topped with shrimp and garnished with chopped parsley.

Shrimp scampi is a delicious dish with rich, buttery, and garlicky flavors.
Here are some wine pairings that complement it well:

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A glass of white wine filled halfway, shown on a plain white background.
Sauvignon Blanc
Its bright acidity and citrus flavors can enhance the mild, flaky texture of broiled haddock, especially if you use a lemon or herb seasoning.
A glass of white wine filled halfway, shown on a plain white background.
Pinot Grigio
 Light, crisp, refreshing, Pinot Grigio pairs wonderfully with the subtle flavors of haddock.
A glass of white wine filled halfway, shown on a plain white background.
Vermentino
An Italian white wine with a zesty and slightly herbal character that complements seafood dishes.
A glass of white wine filled halfway, shown on a plain white background.
Grüner Veltliner
An Austrian white wine with crisp acidity and a touch of spice that works wonderfully with the garlic and lemon in the shrimp scampi.

Stop in today to learn more, or give us a call at 585-377-1860. Thanks for making Lisa’s Liquor Barn the best place to shop for wine and spirits in Rochester!

 

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