Roasted Bass

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 Roasted Sea Bass · Roasted Sea Bass With Vanilla / Saffron Sauce · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

White · Medium · Dry

Australia's flagship white — formerly butter bombs, now often elegant — citrus, white peach, controlled oak from Margaret River and Yarra. The new-style standard.

Works with Roasted Sea Bass Provençale · Sea Bass With Spicy Roasted Bell Pepper Sauce · Sea Bass With Polenta And Roasted Red Bell Peppers

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Roasted Sea Bass Provençale · Sea Bass With Spicy Roasted Bell Pepper Sauce · Sea Bass With Polenta And Roasted Red Bell Peppers

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 Roasted Sea Bass · Roasted Sea Bass With Vanilla / Saffron Sauce · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

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 Roasted Sea Bass · Roasted Sea Bass With Vanilla / Saffron Sauce · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

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 Roasted Sea Bass · Roasted Sea Bass With Vanilla / Saffron Sauce · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

Rosé · Light · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Roasted Sea Bass Provençale · Sea Bass With Spicy Roasted Bell Pepper Sauce · Sea Bass With Polenta And Roasted Red Bell Peppers

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 Roasted Sea Bass · Roasted Sea Bass With Vanilla / Saffron Sauce · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

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

White · Medium · Dry

Burgundy's southernmost serious Chardonnay — sun-soaked, peachy, accessible. The thinking person's value white from the Mâconnais.

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.