Baked Halibut

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 Baked Halibut · Fennel Baked Halibut · Baked Atlantic Halibut +5 more Baked Halibut · Fennel Baked Halibut · Baked Atlantic Halibut · Baked Bleu Cheese Halibut · Halibut Baked · Baked Halibut With Peppers · Garlic Butter Baked Halibut · Halibut Baked With Miso

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 Fennel Baked Halibut · Baked Atlantic Halibut · Baked Bleu Cheese Halibut +4 more Fennel Baked Halibut · Baked Atlantic Halibut · Baked Bleu Cheese Halibut · Halibut Baked · Baked Halibut With Peppers · Garlic Butter Baked Halibut · Halibut Baked With Miso

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 Fennel Baked Halibut · Baked Atlantic Halibut · Baked Bleu Cheese Halibut +4 more Fennel Baked Halibut · Baked Atlantic Halibut · Baked Bleu Cheese Halibut · Halibut Baked · Baked Halibut With Peppers · Garlic Butter Baked Halibut · Halibut Baked With Miso

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 Fennel Baked Halibut · Baked Atlantic Halibut · Baked Bleu Cheese Halibut +3 more Fennel Baked Halibut · Baked Atlantic Halibut · Baked Bleu Cheese Halibut · Halibut Baked · Baked Halibut With Peppers · Garlic Butter Baked Halibut

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 Atlantic Halibut · Baked Bleu Cheese Halibut · Halibut Baked +2 more Baked Atlantic Halibut · Baked Bleu Cheese Halibut · Halibut Baked · Baked Halibut With Peppers · Garlic Butter Baked Halibut

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 Baked Halibut · Halibut Baked With Miso

White · Medium · Dry

The white grape of the Northern Rhône — full-bodied, peachy, faintly perfumed, with the texture of a quiet Chardonnay. Pairs with anything saffron-tinged or apricot-glazed.

Works with Baked Halibut · Coconut-baked Halibut

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

Red · Medium · Dry

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

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

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.

Burgundy's most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.