Tilapia, Baked

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 Tilapia, Baked · Tilapia Fish And Baked Potate · Baked Tilapia With Rosemary

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 Tilapia, Baked · Tilapia Fish And Baked Potate · Baked Tilapia With Rosemary

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 Tilapia, Baked · Tilapia Fish And Baked Potate · Baked Tilapia With Rosemary

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 Tilapia, Baked · Tilapia Fish And Baked Potate · Baked Tilapia With Rosemary

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 Tilapia, Baked · Tilapia Fish And Baked Potate

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.