Miso Glaze

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 Miso Glaze · Miso Glazed Cod · Miso Glazed Salmon +5 more Miso Glaze · Miso Glazed Cod · Miso Glazed Salmon · Miso Glazed Sea Bass · Miso Glazed Tuna Loin · Miso-glazed Port Tenderloin · Miso Glazed Alaskan Sablefish · Miso Ginger Glazed Sea Bass With Wasabi Mashed Potatoes

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 Miso Glaze · Miso Glazed Cod · Miso Glazed Grouper +4 more Miso Glaze · Miso Glazed Cod · Miso Glazed Grouper · Miso Glazed Sea Bass · Miso Glazed Tuna Loin · Miso Glazed Alaskan Sablefish · Miso Ginger Glazed Sea Bass With Wasabi Mashed Potatoes

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 Miso Glaze · Miso Glazed Cod · Miso Glazed Sea Bass +3 more Miso Glaze · Miso Glazed Cod · Miso Glazed Sea Bass · Miso Glazed Tuna Loin · Miso Glazed Alaskan Sablefish · Miso Ginger Glazed Sea Bass With Wasabi Mashed Potatoes

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 Miso Glaze · Miso Glazed Cod · Miso Glazed Sea Bass +3 more Miso Glaze · Miso Glazed Cod · Miso Glazed Sea Bass · Miso Glazed Tuna Loin · Miso Glazed Alaskan Sablefish · Miso Ginger Glazed Sea Bass With Wasabi Mashed Potatoes

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 Miso Glaze · Miso Glazed Cod · Miso Glazed Salmon +2 more Miso Glaze · Miso Glazed Cod · Miso Glazed Salmon · Miso Glazed Alaskan Sablefish · Miso Ginger Glazed Sea Bass With Wasabi Mashed Potatoes

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 · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

White · Medium · Dry

Australia's flagship white — formerly butter bombs, now often elegant — citrus, white peach, controlled oak from Margaret River and Yarra. The new-style standard.

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 · 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

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

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.