Citrus Sauce

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 Citrus-flavored Sauce · Citrus Flavored Sauce · Chicken With Citrus Sauce +4 more Citrus-flavored Sauce · Citrus Flavored Sauce · Chicken With Citrus Sauce · Scallops Citrus Soy Sauce · Salmon With Citrus Soy Sauce · Black Cod Citrus Butter Sauce · Pecan Crusted Tilapia With Citrus Rum Butter Sauce

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 Chicken With Citrus Sauce · Scallops Citrus Soy Sauce · Salmon With Citrus Soy Sauce +3 more Chicken With Citrus Sauce · Scallops Citrus Soy Sauce · Salmon With Citrus Soy Sauce · Black Cod Citrus Butter Sauce · Roasted Lobster With Citrus Fruits Sauce · Pecan Crusted Tilapia With Citrus Rum Butter Sauce

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 Chicken With Citrus Sauce · Scallops Citrus Soy Sauce · Salmon With Citrus Soy Sauce +2 more Chicken With Citrus Sauce · Scallops Citrus Soy Sauce · Salmon With Citrus Soy Sauce · Black Cod Citrus Butter Sauce · Pecan Crusted Tilapia With Citrus Rum Butter Sauce

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 Chicken With Citrus Sauce · Black Cod Citrus Butter Sauce · Pecan Crusted Tilapia With Citrus Rum Butter Sauce

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 Citrus-flavored Sauce · Chicken With Citrus Sauce · Salmon With Citrus Soy Sauce

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Citrus Sauce · Butter Citrus Sauce · Roasted Lobster With Citrus Fruits Sauce

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Citrus Sauce · Butter Citrus Sauce

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 Black Cod Citrus Butter Sauce · Pecan Crusted Tilapia With Citrus Rum Butter Sauce

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Chicken With Citrus Sauce · Roasted Lobster With Citrus Fruits Sauce

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 Chicken With Citrus Sauce · Roasted Lobster With Citrus Fruits Sauce

France's most northeastern wine region — single-varietal whites from Riesling, Pinot Gris, Gewürztraminer, and more. Aromatic, structured, sometimes off-dry, always food-friendly.

White · Medium · 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.