Pinot Noir is a go-to wine for salmon. It's almost a visceral reaction to the pugent flavors and silky textures of the fish. The wild card in this match is the tangy glaze, but if you choose a New World–style Pinot–in broad strokes, ripe and fruity, in contrast to lean and earthy Pinot Noir from Burgundy–you should have a winner.

Recipe: Grilled Salmon with Apricot-Mustard Glaze