HALIBUT (SEE ALSO OTHER MILD FISH, E.G., FLOUNDER, SEA BASS, SOLE)

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• BURGUNDY, WHITE
• CHABLIS
• CHARDONNAY, NO OR LIGHT OAK
• Pouilly-Fume
• Riesling, esp. German Kabinett
• Sancerre, esp. with creamy sauce
• Sauvignon Blanc, esp. with creamy sauce
• white wine
• Bordeaux, white
• Gruner Veltliner
• Muscadet
• Pinot Grigio / Pinot Gris, esp. with braised halibut
• Pinot Noir, esp. American
• Savennieres
• Viognier, esp. drier
• Vouvray, dry