Ceviche

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.

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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.

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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 Ceviche · Fish Ceviche · Mango Ceviche +8 more Ceviche · Fish Ceviche · Mango Ceviche · Seabass Ceviche · Scallop Ceviche · Seafood Ceviche · Lime Shrimp Ceviche · Mango Seabass Ceviche · Crab And Avocado Ceviche · Ceviche Kingfish With Ginger · Citrus And Coconut Milk Ceviche

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 Fish Ceviche · Tuna Ceviche · Mango Ceviche +7 more Fish Ceviche · Tuna Ceviche · Mango Ceviche · Seabass Ceviche · Scallop Ceviche · Seafood Ceviche · Mango Seabass Ceviche · Peruvian Salmon Ceviche · Crab And Avocado Ceviche · Ceviche Kingfish With Ginger

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.

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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 Tuna Ceviche · Shriimp Ceviche · Moroccan Spiced Ceviche +1 more Tuna Ceviche · Shriimp Ceviche · Moroccan Spiced Ceviche · Peruvian Salmon Ceviche

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 Tuna Ceviche · Shriimp Ceviche · Peruvian Salmon Ceviche

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.

Works with Ceviche · Halibut-mango Ceviche

White · Light · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Ceviche · Citrus And Coconut Milk Ceviche

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.

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.

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.