Wines that pair with
Aggregated across 2 related dishes — most-paired wines first.
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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 Cod Salsa Verde · Cod With Potatoe Salsa Verde
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 Cod Salsa Verde · Cod With Potatoe Salsa Verde
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 Cod Salsa Verde · Cod With Potatoe Salsa Verde
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.
Why it works with Cod Salsa Verde
Bubbles cool the heat and refresh the palate between bites.
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.
Why it works with Cod With Potatoe Salsa Verde
Bubbles refresh between bites of any seafood dish.
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.
Why it works with Cod With Potatoe Salsa Verde
Clean unoaked white that lets seafood flavor shine.
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.
Why it works with Cod Salsa Verde
Dry rosé bridges Mexican heat and lime acidity with refreshment to spare.
2 matched dishes. Drill into one to see its tailored pairings.
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