sea bass

← All Food

• BURGUNDY, WHITE (MEDIUM- TO FULL-BODIED; SEE ALSO CHARDONNAY, CHASSAGNE-MONTRACHET, MEURSAULT, POUILLY-FUISSE, PULIGNY-MONTRACHET, ETC.)
• CHAMPAGNE (CARBONATED WINE FROM SECONDARY FERMENTATION, USUALLY MEDIUM-BODIED; SEE ALSO CAVA, PROSECCO, AND SPARKLING WINE)
• CHAMPAGNE, BLANC DE BLANCS (FRENCH CARBONATED WINE MADE WITH 100 PERCENT CHARDONNAY GRAPES)
• GAVI (ITALIAN FULL-BODIED WHITE WINE FROM THE PIEDMONT REGION, MADE WITH CORTESE; NOTES OF CITRUS, GRASS, NUTS)
• PINOT GRIGIO / PINOT GRIS (NORTHERN ITALIAN LIGHT- TO MEDIUM-BODIED WHITE WINE BEST DRUNK YOUNG; PINOT GRIS, FROM THE WESTERN UNITED STATES, IS SIMILAR BUT FULLER-BODIED; ALSATIAN PINOT GRIS IS THE FULLEST-BODIED OF ALL AND ALSO KNOWN AS TOKAY D'ALSACE)
• SAUVIGNON BLANC (NEW WORLD LIGHT- TO MEDIUM-BODIED ACIDIC WHITE WINE; SOMETIMES GRASSY, CITRUSY, AND/OR WITH SLIGHT OAK)
• SEMILLON (FRENCH MEDIUM-BODIED WHITE WINE, USUALLY FROM GRAVES IN BORDEAUX; SEE ALSO RECOMMENDATIONS FOR BORDEAUX, WHITE, AND SAUVIGNON BLANC)
• SOAVE (ITALIAN LIGHT-BODIED WHITE WINE FROM THE VENETO REGION; SOAVE CLASSICO IS MORE MEDIUM-BODIED)
• VIOGNIER (FRENCH DRY, FLORAL, FULL-BODIED WHITE WINE FROM THE RHONE VALLEY)