Wines that pair with
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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.
Why it works with Ravioli Filled With A Citrus Sole Mousse On A Bed Of Relishing Tomato Veloute
Coastal Spanish white with salt and citrus — built for shellfish.
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.
Why it works with Ravioli Filled With A Citrus Sole Mousse On A Bed Of Relishing Tomato Veloute
Bubbles refresh between bites of any seafood dish.
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.
Why it works with Ravioli Filled With A Citrus Sole Mousse On A Bed Of Relishing Tomato Veloute
Chardonnay's body matches richer seafood preparations.
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 Ravioli Filled With A Citrus Sole Mousse On A Bed Of Relishing Tomato Veloute
Clean unoaked white that lets seafood flavor shine.
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.
Why it works with Ravioli Filled With A Citrus Sole Mousse On A Bed Of Relishing Tomato Veloute
Crisp herbal white is the all-purpose seafood pairing.
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