Grilled Fish

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 Grilled Monk Fish · Grilled Sword Fish · Medium Grilled Fish +3 more Grilled Monk Fish · Grilled Sword Fish · Medium Grilled Fish · Grilled Fish Fillet · Rice With Grilled Fish · Medium Grilled Fish Like Halibut, Swordfish

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 Grilled Monk Fish · Grilled Sword Fish · Medium Grilled Fish +3 more Grilled Monk Fish · Grilled Sword Fish · Medium Grilled Fish · Grilled Fish Fillet · Rice With Grilled Fish · Fish Grilled Or Broiled

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 Grilled Monk Fish · Grilled Sword Fish · Grilled Fish Fillet +3 more Grilled Monk Fish · Grilled Sword Fish · Grilled Fish Fillet · Rice With Grilled Fish · Grilled Fish With Two-tomato Salsa · Mushroom Risotto With Grilled Fish

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 Grilled Monk Fish · Grilled Sword Fish · Medium Grilled Fish +3 more Grilled Monk Fish · Grilled Sword Fish · Medium Grilled Fish · Grilled Fish Fillet · Rice With Grilled Fish · Fish Grilled Or Broiled

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 Grilled Monk Fish · Grilled Sword Fish · Medium Grilled Fish +1 more Grilled Monk Fish · Grilled Sword Fish · Medium Grilled Fish · Rice With Grilled Fish

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 Rich Grilled Fish · Mushroom Risotto With Grilled Fish · Medium Grilled Fish Like Halibut, Swordfish

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Works with Rich Grilled Fish · Mushroom Risotto With Grilled Fish

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 · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Medium · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

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.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.