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 Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce
Albarino brings citrus and a mineral edge that flatters Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce's delicacy.
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.
Why it works with Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce
French Chablis's stone fruit and quiet structure flatter Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce's natural sweetness.
White · Medium · Dry
A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.
Why it works with Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce
White Alsatian's mid-weight handles Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce well; the acid keeps the pairing crisp without weighing it down.
White · Medium · 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.
Why it works with Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce
White Sancerre's mid-weight handles Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce well; the acid keeps the pairing crisp without weighing it down.
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