Halibut Mango

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 Mango · Halibut-mango Ceviche · Halibut With Mango Salsa

White · Medium · Dry

American Bordeaux-style blend — must use the traditional Bordeaux grape varieties. The flag for serious New World red blending; varies wildly in style.

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.

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.

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

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.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

White · Medium · 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.

White · Medium · Dry

A French-American hybrid grape grown widely in Canada and the eastern US — Niagara's ice-wine specialty, with peach, apricot, and concentrated sweetness.