Wines that pair with
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White · Medium · Dry
Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.
Why it works with Mahimahi With Macadamia Nut Crust
Alsace Riesling's body and acid balance Mahimahi With Macadamia Nut Crust's flavor profile.
White · Medium · Dry
California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.
Why it works with Mahimahi With Macadamia Nut Crust
American Gewürztraminer's body and acid balance Mahimahi With Macadamia Nut Crust's flavor profile.
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.
Why it works with Mahimahi With Macadamia Nut Crust
Pinot Grigio's bright acid lifts Mahimahi With Macadamia Nut Crust cleanly — the lean white strategy.
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.
Why it works with Mahimahi With Macadamia Nut Crust
Verdicchio's bright acid lifts Mahimahi With Macadamia Nut Crust cleanly — the lean white strategy.
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