Seabass

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 Seabass Fish · Miso Seabass · Seabassfillet +15 more Seabass Fish · Miso Seabass · Seabassfillet · Black Seabass · Seabass Ceviche · Grilled Seabass · Sauteed Seabass · Seabass Piperade · Seabass Chermoula · Seared Seabass Fish · Miso Chilean Seabass · Mango Seabass Ceviche · Pepper Crusted Seabass · Grilled Chilean Seabass · Seabass With Sauce Matelote · Grilled Seabass With Vanilla · Seabass With Light Soy Sauce · Chilean Seabass With An Onion Crust, Snap Peas, Tomatoes And Pearl Onions, Red Onion Juice

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 Seabass · Miso Seabass · Black Seabass +12 more Seabass · Miso Seabass · Black Seabass · Chilean Seabass · Grilled Seabass · Sauteed Seabass · Seabass Piperade · Seabass Chermoula · Miso Chilean Seabass · Pepper Crusted Seabass · Grilled Chilean Seabass · Seabass With Sauce Matelote · Grilled Seabass With Vanilla · Seabass With Light Soy Sauce · Chilean Seabass With An Onion Crust, Snap Peas, Tomatoes And Pearl Onions, Red Onion Juice

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 Black Seabass · Grilled Seabass · Sauteed Seabass +8 more Black Seabass · Grilled Seabass · Sauteed Seabass · Seabass Chorizo · Seabass Piperade · Seabass Chermoula · Pepper Crusted Seabass · Grilled Chilean Seabass · Seabass With Sauce Matelote · Grilled Seabass With Vanilla · Seabass With Light Soy 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 Black Seabass · Grilled Seabass · Sauteed Seabass +7 more Black Seabass · Grilled Seabass · Sauteed Seabass · Seabass Piperade · Seabass Chermoula · Pepper Crusted Seabass · Grilled Chilean Seabass · Seabass With Sauce Matelote · Grilled Seabass With Vanilla · Seabass With Light Soy Sauce

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 Seabass Fish · Miso Seabass · Seabassfillet +6 more Seabass Fish · Miso Seabass · Seabassfillet · Chilean Seabass · Seabass Ceviche · Seared Seabass Fish · Miso Chilean Seabass · Mango Seabass Ceviche · Chilean Seabass With An Onion Crust, Snap Peas, Tomatoes And Pearl Onions, Red Onion Juice

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 Miso Seabass · Seabass Ceviche · Seared Seabass Fish +2 more Miso Seabass · Seabass Ceviche · Seared Seabass Fish · Miso Chilean Seabass · Mango Seabass Ceviche

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 Chilean Seabass · Seabass Ceviche · Seared Seabass Fish +1 more Chilean Seabass · Seabass Ceviche · Seared Seabass Fish · Mango Seabass Ceviche

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 Seabass Ceviche · Seabass Chorizo · Mango Seabass Ceviche

White · Light · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Seabass · Seabass Fish · Seabassfillet

White · Medium · 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 Seabass Fish · Seabassfillet

Alsace's quietly delicious supporting grape — light, lemony, faintly herbal, with the structure to handle fish and lighter pork dishes.

Works with Seabass Fish · Seabassfillet

France's most coastal serious appellation — vineyards above Nice making whites, reds, and rosés from native grapes. Tiny production, hard to find, increasingly celebrated.

Works with Seabass Fish · Seabassfillet