Lemon Caper Sauce

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 With Lemon Caper Sauce · Salmon With Lemon Caper Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce +1 more Halibut With Lemon Caper Sauce · Salmon With Lemon Caper Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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 With Lemon Caper Sauce · Salmon With Lemon Caper Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce +1 more Halibut With Lemon Caper Sauce · Salmon With Lemon Caper Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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 With Lemon Caper Sauce · Salmon With Lemon Caper Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce +1 more Halibut With Lemon Caper Sauce · Salmon With Lemon Caper Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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 Salmon With Lemon Caper Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper 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 Salmon With Lemon Caper Sauce · Salmon Picatta Pan Seared Salmon In A Lemon Caper 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.

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.

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.

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 · Medium · Dry

California's name for Sauvignon Blanc, popularized by Robert Mondavi — usually with a touch of oak, fuller-bodied than New Zealand or Loire styles.

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Sparkling · Light · Sweet

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