Roasted Halibut

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 Pan Roasted Halibut · Roasted Mustard Halibut · Coriander Roasted Halibut +4 more Pan Roasted Halibut · Roasted Mustard Halibut · Coriander Roasted Halibut · Pan Seared Roasted Halibut · Roasted Halibut With Spinach Pesto And Asparagus · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree · Prosciutto Wrapped Grilled Halibut With A Roasted Red Pepper Sauce

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 Pan Roasted Halibut · Roasted Mustard Halibut · Coriander Roasted Halibut +3 more Pan Roasted Halibut · Roasted Mustard Halibut · Coriander Roasted Halibut · Pan Seared Roasted Halibut · Roasted Halibut With Spinach Pesto And Asparagus · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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 Pan Roasted Halibut · Roasted Mustard Halibut · Coriander Roasted Halibut +3 more Pan Roasted Halibut · Roasted Mustard Halibut · Coriander Roasted Halibut · Pan Seared Roasted Halibut · Roasted Halibut With Spinach Pesto And Asparagus · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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 Pan Roasted Halibut · Roasted Mustard Halibut · Coriander Roasted Halibut +3 more Pan Roasted Halibut · Roasted Mustard Halibut · Coriander Roasted Halibut · Pan Seared Roasted Halibut · Roasted Halibut With Spinach Pesto And Asparagus · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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 Coriander Roasted Halibut · Roasted Halibut With Spinach Pesto And Asparagus · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

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.

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Red · Medium · Dry

Bordeaux's serious white tradition — Semillon-Sauvignon blends, often barrel-aged, with citrus, white peach, beeswax, and the structure to age for decades.