Wines that pair with
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Red · Medium · Dry
The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.
Why it works with Barbecued Fish
Bordeaux Sec's mid-weight flatters Barbecued Fish without taking over — the everyday red strategy.
Bordeaux's everyday dry white appellation — Sauvignon-Semillon blends from between the rivers, bright and citrusy. The seafood-bistro Bordeaux.
Why it works with Barbecued Fish
Entre-Deux-Mers and Barbecued Fish make a workable pairing — taste, adjust, enjoy.
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.
Why it works with Barbecued Fish
Fumé Blanc's mid-weight handles Barbecued Fish well; the acid keeps the pairing crisp without weighing it down.
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.
Why it works with Barbecued Fish
Semillon's mid-weight handles Barbecued Fish well; the acid keeps the pairing crisp without weighing it down.
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