Wines that pair with

Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce

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American Chardonnay

Interesting

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Why it works with Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce

Full-bodied whites like American Chardonnay stand up to oily, rich Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce preparations.

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Meursault

Burgundy's most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.

Why it works with Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce

Meursault and Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce make a workable pairing — taste, adjust, enjoy.

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Pouilly-fumé

Classic

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Why it works with Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce

Pouilly-Fumé's delicacy.

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