For pan-fried salmon with a teriyaki glaze, look for acidity alongside enough body for the richer elements. The teriyaki glaze can change the choice as much as the main ingredient.
Look for acidity to balance the richer elements, including the teriyaki glaze. The wine also needs enough body to remain noticeable alongside the food.
Savoury ingredients can bring out bitterness and drying tannin in a wine. A supple red or a textured white is worth considering here, particularly when mushrooms or vegetables are central to your recipe.
Wines from the same grape can differ in body, alcohol and sweetness. Compare those details in the profiles below; a grape name alone cannot establish how a bottle will work with your recipe.
These suggestions compare a typical preparation with the available wine profiles. Add your own recipe in the pairing tool for a closer match.
Pauillac, France
Ribera del Duero, Spain
California, United States
Uco Valley, Argentina
For adults of legal drinking age. Enjoy responsibly.