Dill Cream 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 Dill Cream Sauce · Salmon In Dill Cream Sauce · Halibut With Creamy Dill Sauce +2 more Dill Cream Sauce · Salmon In Dill Cream Sauce · Halibut With Creamy Dill Sauce · Poached Halibut Creamy Dill Sauce · Poached Halibut With Creamy Dill 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 Halibut With Creamy Dill Sauce · Poached Halibut Creamy Dill Sauce · Poached Halibut With Creamy Dill 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 Halibut With Creamy Dill Sauce · Poached Halibut Creamy Dill Sauce · Poached Halibut With Creamy Dill 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 Halibut With Creamy Dill Sauce · Poached Halibut Creamy Dill Sauce · Poached Halibut With Creamy Dill 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 Halibut With Creamy Dill Sauce · Poached Halibut Creamy Dill Sauce · Poached Halibut With Creamy Dill 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 Dill Cream Sauce · Pork Chops With Sour Cream-dill Sauce

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

White · Medium · Dry

Grüner Veltliner or Riesling from Austria — green apple, white pepper, laser acid. Among the most food-friendly whites on earth.

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.

Shorthand most often for Pinot Noir — light-bodied, perfumed red wine with cherry and earth. Burgundy's most temperamental and rewarding grape.

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.

White · Medium · Dry

The white grape of the Northern Rhône — full-bodied, peachy, faintly perfumed, with the texture of a quiet Chardonnay. Pairs with anything saffron-tinged or apricot-glazed.