Sole Filet

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 Stuffed Sole Filet · Sole Filet Terrine · Sole Filet With Onions, Mushrooms And White Wine

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 Stuffed Sole Filet · Sole Filet Terrine · Sole Filet With Onions, Mushrooms And White Wine

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Stuffed Sole Filet · Sole Filet Terrine · Sole Filet With Onions, Mushrooms And White Wine

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 Stuffed Sole Filet · Sole Filet Terrine · Sole Filet With Onions, Mushrooms And White Wine

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 Sole Filet · Sole Filet Almandine · Filet Of Sole Almandine

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 Stuffed Sole Filet · Sole Filet Terrine · Sole Filet With Onions, Mushrooms And White Wine

Red · Medium · 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.

Piedmont's classic white — Cortese grape, all green apple, citrus, and crisp acid. The everyday white of Italian Riviera cooking.