Red Fish

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 Red Fish · Red Fish W Crabmeat · Thai Fish Red Curry +4 more Red Fish · Red Fish W Crabmeat · Thai Fish Red Curry · Fish With Red Curry · Fish In Roasted Red Pepper Sauce · White Fish With Red Pepper Sauce · Sauce Fish With Balsamic Reduction

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 Red Fish · Red Fish W Crabmeat · Fish In Roasted Red Pepper Sauce +2 more Red Fish · Red Fish W Crabmeat · Fish In Roasted Red Pepper Sauce · White Fish With Red Pepper Sauce · Sauce Fish With Balsamic Reduction

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 Red Fish · Red Fish W Crabmeat · Fish In Roasted Red Pepper Sauce +2 more Red Fish · Red Fish W Crabmeat · Fish In Roasted Red Pepper Sauce · White Fish With Red Pepper Sauce · Sauce Fish With Balsamic Reduction

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 Red Fish · Red Fish W Crabmeat · Fish In Roasted Red Pepper Sauce +2 more Red Fish · Red Fish W Crabmeat · Fish In Roasted Red Pepper Sauce · White Fish With Red Pepper Sauce · Sauce Fish With Balsamic Reduction

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 Red Fish · Red Fish W Crabmeat · Fish In Roasted Red Pepper Sauce +1 more Red Fish · Red Fish W Crabmeat · Fish In Roasted Red Pepper Sauce · Sauce Fish With Balsamic Reduction

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Thai Fish Red Curry · Fish With Red Curry

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Thai Fish Red Curry · Fish With Red Curry

White · Light · Off-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.

Works with Thai Fish Red Curry · Fish With Red Curry

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 Thai Fish Red Curry · Fish With Red Curry

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

Red · Medium · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

Red · Medium · Dry

Veneto's pale, friendly red — the same Corvina-based blend as Valpolicella, made lighter and fresher. Drinks like a serious rosé; serve slightly chilled.