Dill 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.

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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 Swordfish With Dill Sauce · Crab With Lemon Dill Sauce · Salmon With Dill Mustard Sauce +10 more Swordfish With Dill Sauce · Crab With Lemon Dill Sauce · Salmon With Dill Mustard Sauce · Halibut With Creamy Dill Sauce · Poached Salmon With Dill Sauce · Poached Halibut Creamy Dill Sauce · Dilled Gravlax With Mustard Sauce · Baked Salmon With Lemon-dill Sauce · Cold Poached Salmon With Dill Sauce · Baked Salmon With Mustard-dill Sauce · Lobster Crisps In Champagne-dill Sauce · Poached Halibut With Creamy Dill Sauce · Poached Salmon With Cucumber/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 Sauce · Dill Cream Sauce · Salmon With Dill Mustard Sauce +9 more Dill Sauce · Dill Cream Sauce · Salmon With Dill Mustard Sauce · Poached Salmon With Dill Sauce · Dilled Gravlax With Mustard Sauce · Baked Salmon With Lemon-dill Sauce · Cold Poached Salmon With Dill Sauce · Salmon In A Dill Sauce Over Risotto · Pork Chops With Sour Cream-dill Sauce · Poached Salmon With Cucumber/dill Sauce · Grilled Pork Tenderloin In A Mustard Dill Sauce · Filet Mignon (w/ Cabernet Sauvignon Demi-glaze) With Salmon (w/ 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 Salmon With Dill Sauce · Swordfish With Dill Sauce · Crab With Lemon Dill Sauce +9 more Salmon With Dill Sauce · Swordfish With Dill Sauce · Crab With Lemon Dill Sauce · Salmon With Dill Mustard Sauce · Halibut With Creamy Dill Sauce · Poached Salmon With Dill Sauce · Poached Halibut Creamy Dill Sauce · Baked Salmon With Lemon-dill Sauce · Cold Poached Salmon With Dill Sauce · Poached Halibut With Creamy Dill Sauce · Poached Salmon With Cucumber/dill Sauce · Filet Mignon (w/ Cabernet Sauvignon Demi-glaze) With Salmon (w/ Dill Sauce)

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 Dill Sauce · Dill Cream Sauce · Salmon With Dill Mustard Sauce +5 more Dill Sauce · Dill Cream Sauce · Salmon With Dill Mustard Sauce · Poached Salmon With Dill Sauce · Baked Salmon With Lemon-dill Sauce · Cold Poached Salmon With Dill Sauce · Poached Salmon With Cucumber/dill Sauce · Filet Mignon (w/ Cabernet Sauvignon Demi-glaze) With Salmon (w/ 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 Salmon With Dill Sauce · Swordfish With Dill Sauce · Crab With Lemon Dill Sauce +4 more Salmon With Dill Sauce · Swordfish With Dill Sauce · Crab With Lemon Dill Sauce · Halibut With Creamy Dill Sauce · Poached Halibut Creamy Dill Sauce · Salmon In A Dill Sauce Over Risotto · Poached Halibut With Creamy Dill Sauce

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Works with Chicken Gyros With Yogurt-dill Sauce · Lobster Crisps In Champagne-dill Sauce · Salmon With Peas, Pea Tendrils, And Dill-cucumber Sauce +1 more Chicken Gyros With Yogurt-dill Sauce · Lobster Crisps In Champagne-dill Sauce · Salmon With Peas, Pea Tendrils, And Dill-cucumber Sauce · Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce

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.

Works with Dill Sauce · Dill Cream Sauce · Dilled Gravlax With Mustard Sauce +1 more Dill Sauce · Dill Cream Sauce · Dilled Gravlax With Mustard Sauce · Lobster Crisps In Champagne-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

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.

Works with Chicken Gyros With Yogurt-dill Sauce · Grilled Pork Tenderloin In A Mustard Dill Sauce · Filet Mignon (w/ Cabernet Sauvignon Demi-glaze) With Salmon (w/ 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.

Works with Pork Chops With Sour Cream-dill Sauce · Oven-fried Catfish With Dill Tartar Sauce

Burgundy's most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.

Works with Oven-fried Catfish With Dill Tartar Sauce · Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce