Barramundi

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 Barramundi · Barramundi Fish · Baked Barramundi +6 more Barramundi · Barramundi Fish · Baked Barramundi · Barramundi Pepper · Roasted Barramundi · Oven Baked Barramundi · Pan Seared Barramundi · Grilled Barramundi Fillets · Smoked Australian Barramundi

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 Barramundi · Baked Barramundi · Barramundi Pepper +5 more Barramundi · Baked Barramundi · Barramundi Pepper · Roasted Barramundi · Oven Baked Barramundi · Pan Seared Barramundi · Grilled Barramundi Fillets · Smoked Australian Barramundi

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 Barramundi · Barramundi Pepper · Roasted Barramundi +4 more Baked Barramundi · Barramundi Pepper · Roasted Barramundi · Oven Baked Barramundi · Pan Seared Barramundi · Grilled Barramundi Fillets · Smoked Australian Barramundi

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 Barramundi · Barramundi Pepper · Roasted Barramundi +4 more Baked Barramundi · Barramundi Pepper · Roasted Barramundi · Oven Baked Barramundi · Pan Seared Barramundi · Grilled Barramundi Fillets · Smoked Australian Barramundi

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 Barramundi Fish · Almond-crusted Barramundi

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 Barramundi · Barramundi Fish

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.

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 · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

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.

Sparkling · Light · Dry

The catchall for any wine with bubbles — Champagne, Prosecco, Cava, Crémant, sparkling Shiraz. Match the style to the moment.

White · Medium · Dry

A catchall for white wine generally — covers everything from a $10 weeknight pour to grand cru Burgundy. Match the bottle's weight to the food's weight; rarely fails.