Fried Bas

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 Fried Bass · Fried Sea Bass · Pan Fried Sea Bass +2 more Fried Bass · Fried Sea Bass · Pan Fried Sea Bass · Fried Sea Bass And Ratatouille · Fried Soft Shell Crabs With Lemon Basil Butter

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 Fried Bass · Fried Sea Bass · Pan Fried Sea Bass +2 more Fried Bass · Fried Sea Bass · Pan Fried Sea Bass · Fried Sea Bass And Ratatouille · Fried Soft Shell Crabs With Lemon Basil Butter

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 Fried Bass · Fried Sea Bass · Pan Fried Sea Bass +1 more Fried Bass · Fried Sea Bass · Pan Fried Sea Bass · Fried Soft Shell Crabs With Lemon Basil Butter

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 Fried Bass · Fried Sea Bass · Pan Fried Sea Bass

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 Fried Bas · Stir-fried Courgettes With Fresh Chillies And Sweet Basil.

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 Fried Bas · Stir-fried Courgettes With Fresh Chillies And Sweet Basil.

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 Fried Bas · Stir-fried Courgettes With Fresh Chillies And Sweet Basil.

Red · Full · 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.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Sparkling · Light · Sweet

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