Pairings
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)