Wine pairings for
Here are 3 recommended wine pairings for dos de cabillaud. Click the button below to explore all options on the Verso app.
Chablis
Chablis (Chardonnay on Yonne's Kimméridgian fossilised Jurassic oyster beds) — lemon, flint, green apple and chalky minerality respect roast cod loin's delicacy without overwhelming; oyster minerality echoing pearly flesh and traditional whipped beurre blanc, chiseled acidity holding MSC-labelled North Sea cod cooked skin-side-down with crisp skin.
Muscadet Sèvre et Maine
Muscadet Sèvre-et-Maine sur lie (Melon de Bourgogne, reference subregion of Nantes with minimum one-winter ageing on fine lees) — lemon, green apple, sea salt and Atlantic minerality form the natural match for simply roasted cod loin in olive oil; salinity prolonging the iodine-rich gadid flesh, chiseled acidity holding the squeezed lemon finish, lees character extending melted butter.
Sancerre
The vivacity of Sancerre enlivens the sweet flesh of cod, especially with a squeeze of lemon.