Halibut Lemon

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.

Works with Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce +2 more Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce · Moroccan Halibut Tagine With Olives, Carrots And Lemon · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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.

Works with Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce +1 more Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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.

Works with Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce +1 more Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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.

Works with Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce +1 more Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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 Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce +1 more Halibut Lemon · Halibut And Lemon · Halibut With Lemon Caper Sauce · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

White · Light · Dry

Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.