Trout And Lemon

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 Trout And Lemon · Trout With Garlic And Lemon · Smoked Trout Ravioli With Lemon And Chervil

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 Trout And Lemon · Trout With Garlic And Lemon · Smoked Trout, Avocado And Lemon Salsa With Parmesan Wafers

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 Trout And Lemon · Trout With Garlic And Lemon

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 Trout And Lemon · Trout With Garlic And Lemon

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 Trout And Lemon · Trout With Garlic And Lemon

White · Medium · 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.

Sparkling · Light · Dry

A traditional-method sparkling wine — fine bubbles, brisk acid, citrus and toast. The all-purpose celebration wine; equally good as an aperitif.

Germany's 'late harvest' Prädikat — Riesling with measurable residual sweetness balanced by ringing acid. The off-dry sweet spot.