Crusted Halibut

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

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White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

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Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

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White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Crusted Halibut · Dijon Crusted Halibut · Pablo Crusted Halibut +8 more Crusted Halibut · Dijon Crusted Halibut · Pablo Crusted Halibut · Spiced Crusted Halibut · Potato Crusted Halibut · Almond Crusted Halibut · Fennel Crusted Halibut · Parmesan Crusted Halibut · Pistachio Crusted Halibut · Halibut Crusted · Macadamia Crusted Halibut With Pineapple Salsa

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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Sparkling · Light · Dry

France's traditional-method sparklers from outside Champagne — Alsace, Loire, Burgundy. All the technique, none of the appellation premium.

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

White · Medium · Dry

The white grape of the Northern Rhône — full-bodied, peachy, faintly perfumed, with the texture of a quiet Chardonnay. Pairs with anything saffron-tinged or apricot-glazed.