SEA BASS (SEE ALSO OTHER MILD FISH SUCH AS HALIBUT, TROUT, ETC.)

← All Food

• CHARDONNAY, ESP. WITH NO OR LIGHT OAK, AND ESP. WITH BAKED OR ROASTED SEA BASS
• Chablis, esp. Grand Cru, and esp. with baked/roasted sea bass
• Pinot Grigio, Italian, or Pinot Gris, esp. California or Oregon
• Pinot Noir
• Bordeaux, white
• Burgundy, white, esp. with baked/roasted sea bass
• Champagne, esp. with sauteed sea bass
• Chateauneuf-du-Pape, white
• Pouilly-Fume
• Sancerre
• Sauvignon Blanc, esp. with garlic
• Verdejo, esp. with baked/roasted sea bass
• Verdicchio
• Vermentino
• cocktails made with Madeira
• lemon-flavored drinks (e.g., lemonade, sparkling water with lemon)