Halibut has a dense and meaty texture and low fat.
It has delicate, clean and light sea flavors, and is best served white, without too much extras.
It should be paired with a medium white with a good freshness.
Our best suggestion is a French Sancerre.
With creamy sauce, you can choose a Rosé or a Chardonnay.
White wine with fish is a golden rule and a match "by color".
It's an easy pairing and most white wines are created with that in mind.
If the dish is simple, pick a light white wine such Sauvignon Blanc, Pinot Bianco or Pinot Grigio to avoid imbalance and overwhelming the delicate fish.
If the dish is rich, pick a rich white wine such Chardonnay.
Red wines are more tricky because tannins can react with the iron in fish and cause a metallic, fishy taste.
Red wines can often overpower the taste of a delicate fish.
The solution is to pick a light one with low tannins.
Avoid: Oaky Tannic Reds.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
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Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
Alcohol can be addictive. Drink in moderation.
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