Walleye

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 Walleye · Walleye Pike · Fried Walleye +6 more Walleye · Walleye Pike · Fried Walleye · Grilled Walleye · Broiled Walleye · Deep Fried Walleye · Butter Fried Walleye · Parmesan Crusted Walleye · Wild Game Plate,goose,salmon,pheasant, And Walleye

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 Walleye Pike · Walleye Fish · Fried Walleye +5 more Walleye Pike · Walleye Fish · Fried Walleye · Grilled Walleye · Broiled Walleye · Deep Fried Walleye · Butter Fried Walleye · Wild Game Plate,goose,salmon,pheasant, And Walleye

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.

Works with Walleye Pike · Fried Walleye · Grilled Walleye +4 more Walleye Pike · Fried Walleye · Grilled Walleye · Broiled Walleye · Deep Fried Walleye · Butter Fried Walleye · Wild Game Plate,goose,salmon,pheasant, And Walleye

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.

Works with Walleye Pike · Fried Walleye · Grilled Walleye +3 more Walleye Pike · Fried Walleye · Grilled Walleye · Broiled Walleye · Deep Fried Walleye · Butter Fried Walleye

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 Walleye Fish · Walleye Pike Fillet · Parmesan Crusted Walleye +1 more Walleye Fish · Walleye Pike Fillet · Parmesan Crusted Walleye · Wild Game Plate,goose,salmon,pheasant, And Walleye

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 Walleye · Walleye Fish

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.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

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.

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.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.