Seared Halibut

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 Seared Halibut · Pan Seared Roasted Halibut · Pan Seared Halibut In Parmesan Broth +3 more Seared Halibut · Pan Seared Roasted Halibut · Pan Seared Halibut In Parmesan Broth · Pan Seared Halibut With Pea Rissotto · Seared Halibut With Corn And Tomatoes · Pan Seared Halibut In A Saffron Butter Sauce

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 Seared Halibut · Pan Seared Roasted Halibut · Pan Seared Halibut In Parmesan Broth +3 more Seared Halibut · Pan Seared Roasted Halibut · Pan Seared Halibut In Parmesan Broth · Pan Seared Halibut With Pea Rissotto · Seared Halibut With Corn And Tomatoes · Pan Seared Halibut In A Saffron Butter Sauce

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 Seared Halibut · Pan Seared Roasted Halibut · Pan Seared Halibut In Parmesan Broth +3 more Seared Halibut · Pan Seared Roasted Halibut · Pan Seared Halibut In Parmesan Broth · Pan Seared Halibut With Pea Rissotto · Seared Halibut With Corn And Tomatoes · Pan Seared Halibut In A Saffron Butter Sauce

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 Seared Halibut · Pan Seared Roasted Halibut · Pan Seared Halibut In Parmesan Broth +3 more Seared Halibut · Pan Seared Roasted Halibut · Pan Seared Halibut In Parmesan Broth · Pan Seared Halibut With Pea Rissotto · Seared Halibut With Corn And Tomatoes · Pan Seared Halibut In A Saffron Butter 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.

Works with Seared Halibut · Pan Seared Halibut In Parmesan Broth · Pan Seared Halibut In A Saffron Butter Sauce +2 more Seared Halibut · Pan Seared Halibut In Parmesan Broth · Pan Seared Halibut In A Saffron Butter Sauce · Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce · Seared Halibut With Haricots Verts, Scallions, And White Wine Sauce

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.

Works with Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce · Seared Halibut With Haricots Verts, Scallions, And White Wine Sauce

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

Works with Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce · Seared Halibut With Haricots Verts, Scallions, And White Wine Sauce

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.

Works with Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce · Seared Halibut With Haricots Verts, Scallions, And White Wine 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.

Shorthand for Sauvignon Blanc — citrusy, grassy, high-acid white wine. The reliable shellfish-and-goat-cheese companion.