Whether on a bagel with cream cheese, blended into a creamy spread of its own, served with scrambled eggs, tossed into a salad or just piled on a snack platter in generous ribbons, lox always brings intense flavor to the table.\r\n\r\nTraditional lox is salmon belly that\u2019s been salt-cured, but not smoked, while Nova smoked salmon (sometimes called \u201cNova lox\u201d) is salmon that\u2019s cold-smoked after it\u2019s cured.\r\n\r\nGravlax, meanwhile, is a cured, unsmoked, Scandinavian variant seasoned with dill.\r\n\r\nWhatever style you prefer\u2014and all are essentially interchangeable\u2014there are several directions to choose from when it comes to wine.\r\n\r\n\r\nBriny\r\nThe bright citrus and saline notes of Albari\u00f1o are always good with seafood, and they\u2019re an especially refreshing match for the deep briny character of lox. Pro tip: Sip it with lox and honeydew, which will bring out the wine\u2019s subtle melon notes.\r\nHerby\r\nPlay up the fresh dill flavors in gravlax with Chardonnay aged in American oak. The variety of wood lends hints of dill that aren\u2019t present in French oak, while the wine has the body to stand up to this most flavorful cured-salmon style.\r\nSilky\r\nIn terms of mouthfeel, the curing process leaches liquid from the fish, which concentrates its natural oils and lends a silky, almost buttery texture. Pinot Noir has similar sensations, and its tannins help cut through the fat.\r\nSmoky\r\nReach for a Pouilly-Fum\u00e9, which is a Sauvignon Blanc from the Loire Valley. Its gun-flint aroma will marry well with the salmon\u2019s smoky note, while it also has crisp acidity to combat the richness of lox.