Wine Pairing
Halibut
Halibut has a dense and meaty texture and low fat.
It has delicate, clean and light sea flavors, and is best served white, without too much extras.
It should be paired with a medium white with a good freshness.
Our best suggestion is a French Sancerre.
With creamy sauce, you can choose a Rosé or a Chardonnay.
Pairing Suggestions
White Sancerre (France)
White Rioja (Spain)
Grüner Veltliner (Austria)
Lugana (Italy)
Navarra Rosé (Spain)
Other Excellent Alternatives
Champagne (France)
Metodo Classico (Italy)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
White Wine with Fish
White wine with fish is a golden rule. It is an easy pairing and many white wines are created with that in mind.
If the dish is simple, pick a light white wine such as a Pinot Bianc or Pinot Grigio to avoid overwhelming the delicate fish.
If the dish is rich, pick a richer white wine such a Chardonnay.
Red Wine with Fish
Red wines with fish is tricky, because tannins can react with the iron in the fish and cause a metallic taste.
Red wines can often overpower a delicate fish.
If you insist on red wine, pick a light red wine with low tannins.
Go Local if You Can
Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region.
Terroir
The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Terroir of a region.
Culture and Tradition
Local wines are deeply intertwined with the culture and traditions of a region. Pairing local wine with local cuisine creates an authentic culinary experience.
Ask for Help
Let local chefs and winemakers create innovative pairings that showcase the best of the region.
