Broiled Fish

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 Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish +2 more Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish · Broiled Flounder Fish · Fish Grilled Or Broiled

White · Light · Dry

The Loire's seaside white — Melon de Bourgogne grape, bone-dry, slightly briny, perfectly transparent. The platonic ideal of oyster wine.

Works with Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish +2 more Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish · Broiled Flounder Fish · Broiled Light Fleshed Fish (sole)

White · Light · Dry

Umbria's classic white — blended for breezy, lemony drinkability with a touch of pear. The grocery-store version is fine; producer-bottled ones quietly improve any summer evening.

Works with Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish +2 more Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish · Broiled Flounder Fish · Broiled Light Fleshed Fish (sole)

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.

Works with Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish +2 more Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish · Broiled Flounder Fish · Broiled Light Fleshed Fish (sole)

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 Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish +2 more Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish · Broiled Flounder Fish · Broiled Light Fleshed Fish (sole)

Burgundy's everyday white — clean, lemony, unoaked Chardonnay built for weeknight drinking. Mâcon-Villages bottlings step up the seriousness.

Works with Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish +1 more Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish · Broiled Flounder Fish

White · Medium · Off-dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

Works with Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish +1 more Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish · Broiled Flounder Fish

Rosé · Light · Off-dry

California's introduction to wine for an entire generation — slightly sweet, lightly fruity, easy to like. Pair with brunch, spice, or nothing at all.

Works with Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish +1 more Broiled Fish · Broiled Sole Fish · Broiled Snapper Fish · Broiled Flounder Fish

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

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.