Trout Bake

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 Trout Bake · Baked Trout · Baked Sea Trout +3 more Trout Bake · Baked Trout · Baked Sea Trout · Phoenician Baked Trout · Baked Rainbow Trout Fillets · Pecan Encrusted Baked Trout

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 Trout Bake · Baked Sea Trout · Baked Rainbow Trout +2 more Trout Bake · Baked Sea Trout · Baked Rainbow Trout · Baked Trout Morel Mushrooms · Pecan Encrusted Baked Trout

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 Trout Bake · Cajun Baked Trout · Baked Sea Trout +1 more Trout Bake · Cajun Baked Trout · Baked Sea Trout · Pecan Encrusted Baked Trout

White · Light · Off-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 Baked Trout · Cajun Baked Trout · Phoenician Baked Trout +1 more Baked Trout · Cajun Baked Trout · Phoenician Baked Trout · Baked Trout Fillets And Snow Pea Salad

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 Trout Bake · Cajun Baked Trout · Baked Sea Trout +1 more Trout Bake · Cajun Baked Trout · Baked Sea Trout · Pecan Encrusted Baked Trout

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 Cajun Baked Trout · Baked Rainbow Trout · Baked Trout Morel Mushrooms

White · Medium · Dry

Bordeaux's blending white and Hunter Valley's solo star — waxy texture, lanolin, lemon curd. Ages beautifully into something honeyed without losing its acid backbone.

Works with Baked Trout · Phoenician Baked Trout · Baked Rainbow Trout Fillets

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 Baked Rainbow Trout · Baked Trout Morel Mushrooms

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 Baked Rainbow Trout · Baked Trout Morel Mushrooms

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 Baked Rainbow Trout · Baked Trout Morel Mushrooms

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

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.