Halibut And Tomato

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 And Tomato · Seared Halibut With Corn And Tomatoes · Halibut With Olives, Tomatoes And Capers +2 more Halibut And Tomato · Seared Halibut With Corn And Tomatoes · Halibut With Olives, Tomatoes And Capers · Tomato And Olive Sauce Over Halibut · Grilled Halibut With Tomatoes, Fennel And Basil

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 Halibut And Tomato · Seared Halibut With Corn And Tomatoes · Halibut With Olives, Tomatoes And Capers +2 more Halibut And Tomato · Seared Halibut With Corn And Tomatoes · Halibut With Olives, Tomatoes And Capers · Tomato And Olive Sauce Over Halibut · Grilled Halibut With Tomatoes, Fennel And Basil

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 And Tomato · Seared Halibut With Corn And Tomatoes · Halibut With Olives, Tomatoes And Capers +2 more Halibut And Tomato · Seared Halibut With Corn And Tomatoes · Halibut With Olives, Tomatoes And Capers · Tomato And Olive Sauce Over Halibut · Grilled Halibut With Tomatoes, Fennel And Basil

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 And Tomato · Seared Halibut With Corn And Tomatoes · Halibut With Olives, Tomatoes And Capers +2 more Halibut And Tomato · Seared Halibut With Corn And Tomatoes · Halibut With Olives, Tomatoes And Capers · Tomato And Olive Sauce Over Halibut · Grilled Halibut With Tomatoes, Fennel And Basil

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 Olives, Tomatoes And Capers · Tomato And Olive Sauce Over Halibut · Grilled Halibut With Tomatoes, Fennel And 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 Halibut And Tomato · Seared Halibut With Corn And Tomatoes

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.

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Red · Medium · Dry

Bordeaux's serious white tradition — Semillon-Sauvignon blends, often barrel-aged, with citrus, white peach, beeswax, and the structure to age for decades.