Baked Halibut
There are two ways to go with this dish, compliment or contrast. Looking to choose a wine that is rich like the butter sauce, consider a Vouvray from the Loire Valley of France. Made from Chenin Blanc grapes, this wine is full bodied and has notes of ripe pear and honey and comes in a variety of dryness levels. I would choose something just off-dry for this recipe.
To contrast, pick something crisp, light and something that won’t overpower the fish. This week we are featuring a Prosecco from producer Syltbar as well as a Vinho Verde from Portuguese winery Arca Noval. Both wines provide some bubbly texture and freshness that pair great with this dish.