Macadamia

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 Macadamia Nuts · Salmon Macadamia · Macadamia Tilapia +10 more Macadamia Nuts · Salmon Macadamia · Macadamia Tilapia · Macadamia Nut Ahi Tuna · Macadamia Crusted Salmon · Macadamia Crusted Mahi Mahi · Macadamia Nut Crusted Tilapia · Macadamia Nut Crusted Chicken · Macadamia Nut Coconut Sauce Mahi Mahi · Ahi Tuna With Macadamia Nut Beurre Balnc · Macadamia Crusted Halibut With Pineapple Salsa · Grilled Macadamia-crusted Tuna With Papaya Salsa · Macadamia Nut Crusted Mahi Mahi - Roy's Hawaiian Fusion

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 Salmon Macadamia · Macadamia Tilapia · Macadamia Nut Ahi Tuna +8 more Salmon Macadamia · Macadamia Tilapia · Macadamia Nut Ahi Tuna · Macadamia Crusted Salmon · Macadamia Crusted Mahi Mahi · Macadamia Nut Crusted Tilapia · Macadamia Nut Crusted Chicken · Macadamia Nut Coconut Sauce Mahi Mahi · Ahi Tuna With Macadamia Nut Beurre Balnc · Macadamia Crusted Halibut With Pineapple Salsa · Macadamia Nut Crusted Mahi Mahi - Roy's Hawaiian Fusion

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 Salmon Macadamia · Macadamia Tilapia · Macadamia Nut Ahi Tuna +7 more Salmon Macadamia · Macadamia Tilapia · Macadamia Nut Ahi Tuna · Macadamia Crusted Salmon · Macadamia Crusted Mahi Mahi · Macadamia Nut Crusted Tilapia · Macadamia Nut Coconut Sauce Mahi Mahi · Ahi Tuna With Macadamia Nut Beurre Balnc · Macadamia Crusted Halibut With Pineapple Salsa · Macadamia Nut Crusted Mahi Mahi - Roy's Hawaiian Fusion

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 Macadamia Tilapia · Macadamia Crusted Mahi Mahi · Macadamia Nut Crusted Tilapia +4 more Macadamia Tilapia · Macadamia Crusted Mahi Mahi · Macadamia Nut Crusted Tilapia · Macadamia Nut Coconut Sauce Mahi Mahi · Fresh Fish With Macadamia Nut Gazpacho Sauce · Macadamia Crusted Halibut With Pineapple Salsa · Macadamia Nut Crusted Mahi Mahi - Roy's Hawaiian Fusion

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 Macadamia Tilapia · Macadamia Crusted Mahi Mahi · Macadamia Nut Crusted Tilapia +4 more Macadamia Tilapia · Macadamia Crusted Mahi Mahi · Macadamia Nut Crusted Tilapia · Mahimahi With Macadamia Nut Crust · Macadamia Nut Coconut Sauce Mahi Mahi · Macadamia Crusted Halibut With Pineapple Salsa · Macadamia Nut Crusted Mahi Mahi - Roy's Hawaiian Fusion

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 Macadamia Nuts · Salmon Macadamia · Macadamia Crusted Pork +4 more Macadamia Nuts · Salmon Macadamia · Macadamia Crusted Pork · Macadamia Nut Ahi Tuna · Macadamia Crusted Salmon · Macadamia Nut Crusted Chicken · Ahi Tuna With Macadamia Nut Beurre Balnc

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 Macadamia Nuts · Salmon Macadamia · Macadamia Nut Ahi Tuna +3 more Macadamia Nuts · Salmon Macadamia · Macadamia Nut Ahi Tuna · Macadamia Crusted Salmon · Macadamia Nut Crusted Chicken · Ahi Tuna With Macadamia Nut Beurre Balnc

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.

Works with Macadamia Crusted Pork · Macadamia Crusted Lamb Rack · Macadamia Crusted Rack Of Lamb

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.

Works with Macadamia Crusted Pork · Macadamia Crusted Lamb Rack · Macadamia Crusted Rack Of Lamb

Sparkling · Light · Sweet

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

Works with Macadamia Tart · Macadamia Mango Betty · Macadamia Nut Shortbread With Lime Curd

White · Light · Off-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.

Works with Macadamia Mango Betty · Macadamia Crusted Pork · Macadamia Nut Shortbread With Lime Curd

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Macadamia Crusted Lamb Rack · Macadamia Crusted Rack Of Lamb · Fresh Fish With Macadamia Nut Gazpacho Sauce