Pompano

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Pompano · Baked Pompano · Grilled Pompano +3 more Pompano · Baked Pompano · Grilled Pompano · Sauteed Pompano · Pan Roasted Pompano · Pompano With Mustard Sauce

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 Pompano · Baked Pompano · Grilled Pompano +3 more Pompano · Baked Pompano · Grilled Pompano · Sauteed Pompano · Pan Roasted Pompano · Pompano With Mustard Sauce

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.

Works with Pompano · Baked Pompano · Grilled Pompano +3 more Pompano · Baked Pompano · Grilled Pompano · Sauteed Pompano · Pan Roasted Pompano · Pompano With Mustard Sauce

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.

Works with Pompano · Baked Pompano · Grilled Pompano +3 more Pompano · Baked Pompano · Grilled Pompano · Sauteed Pompano · Pan Roasted Pompano · Pompano With Mustard Sauce

White · Medium · Off-dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.