Wine pairings for
Here are 3 recommended wine pairings for filet de bar. Click the button below to explore all options on the Verso app.
Sancerre
Sancerre (Sauvignon Blanc on right-bank Caillottes limestone or left-bank Terres Blanches in Loire) — citrus, fresh grass, flint and white flowers accompany line-caught sea bass without domination; taut acidity holding the cleanly-cut fillet skin-down cooked, herbal note echoing dill or fennel sometimes added in oven cooking.
Chablis
Chablis (Chardonnay on Yonne's Kimméridgian fossilised Jurassic oyster beds) — lemon, paradoxical inland marine iodine, flint and green apple form the classic pairing for whole grilled sea bass; oyster minerality echoing the iodine-rich flesh of Channel-caught Dicentrarchus labrax, chiseled acidity holding olive-oil drizzle and squeezed-lemon finish.
Condrieu
Condrieu (100% Viognier on decomposed granite of steep terraces south of Vienne in northern Rhône) — ripe apricot, white peach, orange blossom and sweet spices bring sumptuous floral roundness to sea bass in white-wine cream sauce; sunny apricot echoing tarragon-perfumed beurre blanc, oily Viognier grain wrapping steamed or meunière-cooked rich flesh.