Poached Monkfish

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 Poached Monkfish · Poached Monkfish Fillet · Poached Monkfish Or Goosefish With Sauce

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 Poached Monkfish · Poached Monkfish Fillet

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 Poached Monkfish · Poached Monkfish Fillet

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 Poached Monkfish · Poached Monkfish Fillet

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 Poached Monkfish · Poached Monkfish Fillet

Loire wines from around the city of Angers — Chenin Blanc whites (dry to sweet) and Cabernet Franc rosés. The whites are tremendous values.

White · Medium · Dry

Chablis's pinnacle — seven hillside vineyards above the village producing Chardonnay of remarkable depth and longevity. Decant; pair with serious shellfish.

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.

The Northern Rhône's grandest red — pure Syrah from a single granite hillside, age-worthy for decades. Black olive, smoked meat, violet, and a tannic spine that demands time.

Switzerland's name for Pinot Gris — usually slightly sweet, full-bodied, alpine. The dessert wine of the Valais.

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

Burgundy's grandest white — the most expensive Chardonnay on earth, from a tiny limestone hillside. Golden, ageless, immortal.