Fish Smoked

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 Smoked · Smoked Fish Chowder · Smoked Trout Fish Cakes +3 more Fish Smoked · Smoked Fish Chowder · Smoked Trout Fish Cakes · Smoked Trout Fishcakes · Smoked Trout Fish Cakes- · Smoked Trout Fishcakes-

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 Fish Smoked · Smoked Fish Chowder · Smoked Trout Fish Cakes +3 more Fish Smoked · Smoked Fish Chowder · Smoked Trout Fish Cakes · Smoked Trout Fishcakes · Smoked Trout Fish Cakes- · Smoked Trout Fishcakes-

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 Fish Smoked · Smoked Fish Chowder · Smoked Trout Fish Cakes +3 more Fish Smoked · Smoked Fish Chowder · Smoked Trout Fish Cakes · Smoked Trout Fishcakes · Smoked Trout Fish Cakes- · Smoked Trout Fishcakes-

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 Fish Smoked · Smoked Fish Chowder · Smoked Trout Fish Cakes +3 more Fish Smoked · Smoked Fish Chowder · Smoked Trout Fish Cakes · Smoked Trout Fishcakes · Smoked Trout Fish Cakes- · Smoked Trout Fishcakes-

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 Smoked Fish Chowder · Smoked Trout Fish Cakes · Smoked Trout Fishcakes +2 more Smoked Fish Chowder · Smoked Trout Fish Cakes · Smoked Trout Fishcakes · Smoked Trout Fish Cakes- · Smoked Trout Fishcakes-

Red · Medium · Dry

A catchall for red wine generally — covers everything from a $12 weeknight pour to first-growth Bordeaux. Match the bottle's weight to the food's weight and you'll rarely go wrong.

Works with Smoked Fish · Smoked Trout Fish Cake

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.

Alsace's quietly delicious supporting grape — light, lemony, faintly herbal, with the structure to handle fish and lighter pork dishes.

White · Medium · Dry

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

Red · Medium · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

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.