Wines that pair with
Aggregated across 6 related dishes — most-paired wines first.
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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 Papaya Salsa · Chicken Mango Papaya Salsa · Swordfish With Papaya Salsa +1 more Papaya Salsa · Chicken Mango Papaya Salsa · Swordfish With Papaya Salsa · Seared Scallop With Papaya Salsa
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 Chicken Mango Papaya Salsa · Swordfish With Papaya Salsa · Seared Scallop With Papaya Salsa
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 Swordfish With Papaya Salsa · Seared Scallop With Papaya Salsa · Grilled Macadamia-crusted Tuna With Papaya Salsa
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 Swordfish With Papaya Salsa · Seared Scallop With Papaya Salsa
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 Swordfish With Papaya Salsa · Seared Scallop With Papaya Salsa
White · Light · Dry
California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.
Why it works with Macadamia-crusted Yellowtail With Mango-papaya Salsa
American Sauvignon Blanc's citrus profile complements Macadamia-crusted Yellowtail With Mango-papaya Salsa — bright meets bright.
Sparkling · Light · Dry
Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.
Why it works with Chicken Mango Papaya Salsa
Bubbles cool the heat and refresh the palate between bites.
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.
Why it works with Chicken Mango Papaya Salsa
Light red that flatters chicken without overwhelming — the all-purpose poultry pairing.
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.
Why it works with Chicken Mango Papaya Salsa
Dry rosé bridges Mexican heat and lime acidity with refreshment to spare.
White · Light · Dry
Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.
Why it works with Macadamia-crusted Yellowtail With Mango-papaya Salsa
Verdicchio's citrus profile complements Macadamia-crusted Yellowtail With Mango-papaya Salsa — bright meets bright.
White · Medium · Dry
Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.
Why it works with Macadamia-crusted Yellowtail With Mango-papaya Salsa
White Sancerre's body and acid balance Macadamia-crusted Yellowtail With Mango-papaya Salsa's flavor profile.
6 matched dishes. Drill into one to see its tailored pairings.
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