Talapia

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 Talapia · Baked Talapia · Fried Talapia +8 more Talapia · Baked Talapia · Fried Talapia · Broiled Talapia · Breaded Talapia · Blackend Talapia · Blackened Talapia · Peppercorn Talapia · Herbcrusted Talapia · Crab Stuffed Talapia · Talapia, Baked With Parmesan And Herb-crusted

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 Baked Talapia · Fried Talapia · Talapia Tacos +8 more Baked Talapia · Fried Talapia · Talapia Tacos · Broiled Talapia · Breaded Talapia · Blackend Talapia · Blackened Talapia · Peppercorn Talapia · Herbcrusted Talapia · Garlic And Herb Talapia · Roast Talapia And Asparagus

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 Talapia · Baked Talapia · Fried Talapia +7 more Talapia · Baked Talapia · Fried Talapia · Broiled Talapia · Breaded Talapia · Blackend Talapia · Blackened Talapia · Peppercorn Talapia · Herbcrusted Talapia · Talapia, Baked With Parmesan And Herb-crusted

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 Baked Talapia · Fried Talapia · Talapia Tacos +6 more Baked Talapia · Fried Talapia · Talapia Tacos · Broiled Talapia · Breaded Talapia · Blackend Talapia · Blackened Talapia · Peppercorn Talapia · Herbcrusted Talapia

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 Talapia · Crab Stuffed Talapia · Garlic And Herb Talapia +2 more Talapia · Crab Stuffed Talapia · Garlic And Herb Talapia · Parmesean Crusted Talapia · Roast Talapia And Asparagus

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 Talapia Tacos · Crab Stuffed Talapia · Garlic And Herb Talapia +1 more Talapia Tacos · Crab Stuffed Talapia · Garlic And Herb Talapia · Roast Talapia And Asparagus

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 Talapia Tacos · Crab Stuffed Talapia

Red · Medium · Dry

A medium-bodied dry red in the European tradition — bright red fruit, soft tannins, and a savory finish. The everyday house wine of much of southern Europe.

Works with Talapia · Talapia Fish

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

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

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.

White · Medium · Dry

California's name for Sauvignon Blanc, popularized by Robert Mondavi — usually with a touch of oak, fuller-bodied than New Zealand or Loire styles.